Usoro, O. A.

Fermentative Improvement of Nutritional Status of ogi Using Soybeans

Ogi, a common fermented food from maize is usually low in protein mostly when produced from maize alone. This research was carried out to determine the possibility of improving the nutritional value mostly protein, carbohydrate and ash content of pap using soybeans. The maize was steeped together with different percentages of parboiled soy bean ...