Abstract
Ogi production results in nutrient loss. B. aegyptiaca seeds,
rich in biomaterials, could enhance ogi’s nutritional potential. This
study aimed to fortify ogi with bioactives from B. aegyptiaca
seeds, targeting a 16% protein inclusion, compared to ogi flour as
control. Mineral profiles were analyzed, showing higher levels in the fortified
samples, particularly in DAM-ogi and PP-ogi, which are implicated in diabetes
control. Pasting profiles indicated higher values in PP-ogi, suggesting improved
rheological properties due to B. aegyptiaca bioactives.
Publisher
The Korean Society of Food Preservation
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