Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum
Owuno Friday, Akusu Monday & Obioma Jessica · Asian Food Science Journal · 2023
The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a...
Open access
Research Article
10.9734/afsj/2023/v22i1611