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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
Food chemistry
卷
46
期
3
页码
231
- 233
ISSN
0308-8146
其它主题
Nutrient content; Corn; Nutrient losses; Nutrient retention
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-28
MODS