What is it about?
Ogi is a traditional fermented cereal food eaten in Nigeria and other countries in West and East Africa. A lot of works have been done on ogi and most of the research works currently being carried out on ogi centered on enrichment and safety especially for infants that may need it as weaning food. Maize was used to prepare ogi with addition of pigeon pea to increase the protein content of ogi. Legume generally have been used to improve nutritional quality of ogi as sources of lysine, methionine and tryptophan that may limiting amino acids in cereals.
Featured Image
Why is it important?
Maize was used to prepare ogi with addition of pigeon pea to determine microbiological safety of the product as a weaning food.
Perspectives
This paper will be of great impact to scientists and non-scientists that are interested in the safety of our children as this product is very common among lactating mothers especially among the rural and indigent parents that need cheap weaning foods for their children.
Dr Samuel Ayofemi Olalekan Adeyeye
Ton Duc Thang University, Vietnam
Read the Original
This page is a summary of: Microbiological assessment of maize ogi cofermented with pigeon pea, Food Science & Nutrition, May 2018, Wiley,
DOI: 10.1002/fsn3.651.
You can read the full text:
Contributors
The following have contributed to this page
