Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour
Ape Saater, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia & Odey Bessie Agwu · Asian Food Science Journal · 2025
The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation...
Open access
Research Article
10.9734/afsj/2025/v24i2768