Influence of Aduwa (Balanites aegyptiaca. del) Meal Protein Enrichment on the Proximate, Phytochemical, Functional and Sensory Properties of Ogi
Introduction Ogi is made from cereals such as maize or sorghum usually by the fermentation process. This gelatinized white pudding called pap is favourably used as a traditional weaning food and breakfast meal for many children and adults in Africa [1-2] During ogi making process, bio ‑ nutrients are lost from the grains during wet […]