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Original Articles Open Access
The low nutritive content of ogi is a known major drawback of this cereal based slurry. The aim of the study is to investigate the extent of nutrient loss during traditional production of ogi. The nutritive content of the grains used in its production are not as bad though. Quantitative determination of nutrients contained in the commonly used cereals i.e. maize, sorghum and millet in ogi production in Nigeria was carried out using AOAC methods. The results of the proximate composition were then compared to the proximate composition of the ogi products from the same grain having been produced through the normal traditional method as practised in most parts of Nigeria. The results showed significant loss of the vital nutrients such as carbohydrates, protein, ether extract, crude fibre and ash. This huge loss may be responsible for the well-known poor nutritive quality of ogi. We hereby suggest the fortification of ogi with the nutrient that are lost during ogi production.
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Author(s): Femi Afolabi Mutiu A Alabi Raphael B Babaniyi Monday P Obagunwaand Fadlullah A Ojo
Ogi, maize, sorghum, millet, proximate composition, nutrient loss, nutritive quality.