Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum...

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Detalles Bibliográficos
Autores principales: Olaniran, Abiola F., Abiose, Sumbo H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: F1000 Research Limited 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6584973/
https://www.ncbi.nlm.nih.gov/pubmed/31249671
http://dx.doi.org/10.12688/f1000research.17059.2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6584973/
https://www.ncbi.nlm.nih.gov/pubmed/31249671
http://dx.doi.org/10.12688/f1000research.17059.2

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