Olaide, AkintayoHashim, YunusAdereti, AdeshewaBalogun, MutiatBolarinwa, IslamiyatAbiodun, OlufunmilolaDauda, AdegbolaSolaja, AnuoluwapoAlabi, Oluwatoyin2021-12-162021-12-162020https://uilspace.unilorin.edu.ng/handle/20.500.12484/7227NoneIn 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.enAcceptabilityfermentationogiphysicochemicalriceArticle