Antibacterial and Nutritional Properties of Sorghum-Derived Ogi Enriched with Ginger, Turmeric, Cinnamon, and Clove
Adefunke Oluwaseun Ogunniran, Oluwakemi Victoria Adeleke, Oluwasegun Sodiq Dauda, Oluwajuwon Samuel Akomolafe, Zynab Precious Obaro, Olayinka Bukunmi Abe, Abimbola Christianah Awopetu, Victor Igbekele Ayadi & Olamilekan Iyanuoluwa Fasae · Journal of Advances in Biology & Biotechnology · 2025
Ogi is a traditional fermented gruel widely consumed across ages, tribes, and religions in Nigeria. Nutrient loss occurs during the processing of ogi, which results in malnutrition, and the issue of antibiotic resistance keeps increasing. Ogi is traditionally produced by unskille...
Open access
Research Article
10.9734/jabb/2025/v28i52359