Fortification of Ogi with Whey Increases Essential Amino Acids Content of Fortified Product

The inability of humans to synthesize essential amino acids (EAA) necessitates the need to increase the levels of these nutrient molecules in certain foods in which they are deficient. Maize ogi is a typical food product for both infants and adults in Africa, but with poor EAA content. This study th...

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Detalles Bibliográficos
Autores principales: Omole, J. O., Ighodaro, O. M., Durosinolorun, O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5564095/
https://www.ncbi.nlm.nih.gov/pubmed/28848803
http://dx.doi.org/10.1155/2017/7450845

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5564095/
https://www.ncbi.nlm.nih.gov/pubmed/28848803
http://dx.doi.org/10.1155/2017/7450845

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