Nutritional and Quality Characteristics of White Maize Ogi Flour Enriched with Moringa oleifera Seed
Oluwatoyin A. Oladeji, Kehinde A. Taiwo, Mofoluwake M. Ishola & Babatunde S. Oladeji · Biotechnology Journal International · 2017
Aim: Aim is to investigate the effect of boiling and fermentation of Moringa oleifera (M. oleifera) seed on nutritional quality of enriched maize ogi flour. Place and Duration: The study was carried out in the Department of Food Science and Technology, Obafemi Awolowo University,...
Open access
Research Article
10.9734/BJI/2017/32483