What is it about?
Ogi can be produced from cereals such as maize, sorghum and millet, its relatively affordable weaning food in West Africa. Antioxidant and nutritional effect of preserving ogi flour with garlic and ginger was studies and it recommends the product developed as health food!
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Why is it important?
Ogi in paste form has the tendency to spoil because of its water content. Garlic is found almost all over the world, and is an important herb which is now an integral part of human diet and has also been linked to health benefit such as anticancer, antioxidant, therapeutic effect, stimulation of digestion, and absorption of food. Ginger is also widely used around the world in food as a spice.
Perspectives
Garlic and ginger can be used biopreservative due to their antibacterial and antifungal properties to extend the shelf life of food. They are generally regarded as safe i.e safe for consumption in food. garlic and ginger are widely used, available and can be for natural preservative as spices. The study was on the effect of garlic and ginger on the nutritionals quality of ogi flour based on the proximate and mineral composition, in addition to its antioxidant activities during storage, with the aim of preserving and enhancing the nutritional level.
Abiola Olaniran
Landmark University
Read the Original
This page is a summary of: Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger, F1000Research, December 2018, Faculty of 1000, Ltd.,
DOI: 10.12688/f1000research.17059.1.
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