A Laboratory Procedure for the Preparation of Ogi, A Nigerian Fermented Food
作者： J. O. AKINGBALA , L. W. ROONEY , J. M. FAUBION
DOI: 10.1111/J.1365-2621.1981.TB04212.X
关键词:
摘要: A laboratory method was developed and used to prepare ogi from seven sorghum cultivars. Mean yields of ogi, bran solubles were 72.9%, 15.9%, 7.5% respectively. composition 84.3% starch, 8.3% protein, 2.5% fat, 0.59% ash, 1.3% soluble sugars. The sugar content within 2% values obtained analysis three commercial Nigerian samples. Yields significantly affected by variety sorghum.
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