Improving nutritive value of fermented cereal porridge ‘Ogi’ by fortifying with Bambara nut
Ogi, a fermented cereal porridge made from maize (Zea mays), sorghum (Sorghum vulgare) or millet (Pennisetum typoideum), experiences nutritional loss during traditional method of production. Hence, this study was undertaken to improve the nutritive value of ‘Ogi’ by fortifying with Bambara nut...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2018-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/295306 |