Browsing by Author "Olaide, Akintayo"
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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, OluwatoyinIn 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.