Browsing by Author "Alabi, Oluwatoyin"

Now showing 1 - 1 of 1
  • Item
    Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
    (Journal of food science, 2020) Olaide, Akintayo; Hashim, Yunus; Adereti, Adeshewa; Balogun, Mutiat; Bolarinwa, Islamiyat; Abiodun, Olufunmilola; Dauda, Adegbola; Solaja, Anuoluwapo; Alabi, Oluwatoyin
    In the present study, the physicochemical and sensory properties of ogi (a cereal-based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period etc.