Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
dc.contributor.author | Olaide, Akintayo | |
dc.contributor.author | Hashim, Yunus | |
dc.contributor.author | Adereti, Adeshewa | |
dc.contributor.author | Balogun, Mutiat | |
dc.contributor.author | Bolarinwa, Islamiyat | |
dc.contributor.author | Abiodun, Olufunmilola | |
dc.contributor.author | Dauda, Adegbola | |
dc.contributor.author | Solaja, Anuoluwapo | |
dc.contributor.author | Alabi, Oluwatoyin | |
dc.date.accessioned | 2021-12-16T12:17:49Z | |
dc.date.available | 2021-12-16T12:17:49Z | |
dc.date.issued | 2020 | |
dc.description | None | en_US |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | Self sponsored | en_US |
dc.identifier.uri | https://uilspace.unilorin.edu.ng/handle/20.500.12484/7227 | |
dc.language.iso | en | en_US |
dc.publisher | Journal of food science | en_US |
dc.relation.ispartofseries | ;Vol 00, Issue 0 | |
dc.subject | Acceptability | en_US |
dc.subject | fermentation | en_US |
dc.subject | ogi | en_US |
dc.subject | physicochemical | en_US |
dc.subject | rice | en_US |
dc.title | Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel) | en_US |
dc.title.alternative | None | en_US |
dc.type | Article | en_US |
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