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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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F1000 Research Limited
2019
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| 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 |