Quality Evaluation of Maize Akamu as Affected by Dehulling, Partial Germination and Oil Seed Supplementation
Agbara, Gervase Ikechukwu, Abraham Priscilla & Agbara Helen Ngozi · Asian Food Science Journal · 2020
Akamu, a starchy cereal-based lactic acid fermented gruel consumed in West Africa was prepared using different processing methods: use of dehulled (D) maize grains, use of partially germinated (PG) maize grains (36-48h) and blends: PG and soybean (S) (90:10), D and S (90:10) and...
Open access
Research Article
10.9734/afsj/2020/v16i330172