P. A. Asamu

Development and Evaluation of Ogi Produced from Selected Cereals, Soybean and Plantain Blends

M. A. Ojo, A. O. Adeoye, O. A. Osunbade, I. A. Adebimpe, P. A. Asamu, A. Adebiyi-Olabode & J. A. Adejuyitan · Asian Food Science Journal · 2026

Introduction: Ogi is a traditional fermented cereal-based food that serves as a staple breakfast meal in many parts of West Africa, including Nigeria. Traditional ogi is often low in protein, a crucial nutrient for growth, particularly in children. Study Design: A completely rand...