Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants

Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants

Traditional fermented foods with unique nutritional profiles are affordable and accessible dietary sources that support basic nutritional needs of many communities around the world. Ogi is a fermented combined cereal (Maize/Sorghum/other Millets) -based food of Nigeria and Sub-Saharan Africa, widely...

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Bibliographic Details
Main Authors: Kolawole Banwo, Aduragbemi Oyeyipo, Lokesh Mishra, Dipayan Sarkar, Kalidas Shetty
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:NFS Journal
Subjects:
Antioxidant
Anti-hyperglycemic
Food synergies
Phenolic bioactives
Nutritional profile
Traditional fermented foods
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364622000062

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http://www.sciencedirect.com/science/article/pii/S2352364622000062

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