Effect of soy supplementation and its stage of inclusion on the quality of ogi - A fermented maize meal

Food Chemistry

Volumn 91, Issue 4, 2005, Pages 651-657

  Oluwamukomi, M O ^a   Eleyinmi, A F ^a   Enujiugha, V N ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Acceptability; Ogi; Pasting characteristics; Soy ogi; Soybeans

Indexed keywords

CARBOHYDRATE; FAT;

ARTICLE; ASH; BULK DENSITY; DIET SUPPLEMENTATION; ENERGY; FERMENTATION; FIBER; FOOD; FOOD ANALYSIS; FOOD QUALITY; GELATINIZATION; MAIZE; OGI; PHYSICAL CHEMISTRY; SOYBEAN; STATISTICAL SIGNIFICANCE; VISCOSITY;

FRAXINUS; GLYCINE MAX; ZEA MAYS;

EID: 13244271357     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.036     Document Type: Article

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