Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger [version 2; peer review: 2 approved]
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
F1000 Research Ltd
2019-07-01
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| Series: | F1000Research |
| Online Access: | https://f1000research.com/articles/7-1936/v2 |