Nutrient Quality of Corn and Sorghum Supplemented with Cowpeas (V. unguiculata) in the Traditional Manufacture of Ogi-Reference-Cited by-同舟云学术

Nutrient Quality of Corn and Sorghum Supplemented with Cowpeas (V. unguiculata) in the Traditional Manufacture of Ogi

Published:1988-11 Issue:6 Volume:53 Page:1750-1752
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

AKINYELE I.O.,FASAYE O.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07833.x/fullpdf

Reference18 articles.

1. I.A. Akinrele, 1966 . A biochemical study of the traditional method of preparation of of and effects on the nutritive value of corn . Ph. D. thesis , Univ. of Ibadan.

2. Fermentation studies on maize during the preparation of a traditional african starch-cake food

3. An assessment of the nutritive value of a maize-soya mixture, ‘Soy-Ogi’, as a weaning food in Nigeria

4. Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and Millet

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