Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi
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ABSTRACT
Ogi is primarily prepared from maize (Zea mays'), millet (Pennisetum typhiodes) and sorghum (Sorghum bicolor). But cereals, form a big proportion of the food taken this research will be focused on Zea mays ogi. In sub-saharan Africa, most ofthe breakfast meals for both adults and young kids are prepared using cereals. They are cheap and popular weaning foods in most countries in West Africa. Cereals in their natural forms have several other nutrients such as vitamins and minerals but these are not biologically available. Their constant use may cause anaemia, malnutrition and other dietary diseases.
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APA
SUNDAY, & GIFT, N. (2023). Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi. Michael Okpara University of Agriculture. Retrieved June 9, 2026, from http://repository.mouau.edu.ng/works/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-7-2
MLA
SUNDAY, and NGOZI GIFT. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi." Michael Okpara University of Agriculture, 16 Oct. 2023, http://repository.mouau.edu.ng/works/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-7-2. Accessed June 9, 2026.
Chicago
SUNDAY, and NGOZI GIFT. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi." Michael Okpara University of Agriculture (2023). Accessed June 9, 2026. http://repository.mouau.edu.ng/works/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-7-2