Nutrients and Antioxidant Composition of Local Condiment “Ogiri” Produced from Different Leguminous Seeds
Aniebiet Timothy. A, Burba, Rimamtsiwe Adi, Roland-Ayodele M.A & Olanrewaju, Omoniyi Isaac · European Journal of Nutrition & Food Safety · 2024
‘Ogiri’ refers to a fermented oily paste that is used as soup condiments for its strong smell. Apart from the fact that it’s mostly used in soup preparation because of the strong pungent odour and organoleptic properties, it also impact nutrients to soup. This study investigated...
Open access
Research Article
10.9734/ejnfs/2024/v16i111582