Nutritive Composition and Sensory Properties of Ogi Fortified with Okra Seed Meal
Maize ogi was fortified with defatted and roasted okra seed meals at substitution levels of 0,10 and 20%. Dry matter recovery levels during production of ogi, raw and roasted okra seed meals were 98.9, 97.3 and 94.7%, respectively. Okra - fortification of ogi at 20% level using defatted and roasted...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2005-09-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/17235 |