Nutrient composition of corn Ogi prepared by a slightly modified traditional technique
1993
Aremu, C.Y.
Ogi was prepared from corn by wet-milling, after steeping in water for 48 h. The traditional procedure was modified by avoiding removal and rejection of the steep- and wash-water, or ogi supernatant. Nutrient losses did not exceed 5%, with the exception of ash for which a total loss of 15% was found. Biological evaluation in rats showed a slight but not significant reduction in the protein efficiency of ogi when compared with corn meal. These observations are discussed in relation to improved ogi processing.
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