Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour
Akpensuen Mfe Samuel, Ikya Kwagh-al Juliius & Ahure Dinnah · European Journal of Nutrition & Food Safety · 2024
The study evaluates the effect of supplementation of maize-based ogi with mushroom (Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard processing and analytical methods were used in raw material preparation and analyses. Ogi and mushroom fl...
Open access
Research Article
10.9734/ejnfs/2024/v16i61435