Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)

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dc.contributor.authorOlaide, Akintayo
dc.contributor.authorHashim, Yunus
dc.contributor.authorAdereti, Adeshewa
dc.contributor.authorBalogun, Mutiat
dc.contributor.authorBolarinwa, Islamiyat
dc.contributor.authorAbiodun, Olufunmilola
dc.contributor.authorDauda, Adegbola
dc.contributor.authorSolaja, Anuoluwapo
dc.contributor.authorAlabi, Oluwatoyin
dc.date.accessioned2021-12-16T12:17:49Z
dc.date.available2021-12-16T12:17:49Z
dc.date.issued2020
dc.descriptionNoneen_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipSelf sponsoreden_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7227
dc.language.isoenen_US
dc.publisherJournal of food scienceen_US
dc.relation.ispartofseries;Vol 00, Issue 0
dc.subjectAcceptabilityen_US
dc.subjectfermentationen_US
dc.subjectogien_US
dc.subjectphysicochemicalen_US
dc.subjectriceen_US
dc.titlePotentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)en_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

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