Quality Assessment of Fermented Gruel (ogi) Made from Sorghum (Sorghum bicolour) and Moringa Leaves (Moringa oleifera)
V. F. Abioye, B. F. Olanipekun, S. A. Olaniyan & O. O. Oyakale · Asian Food Science Journal · 2018
The effect of moringa leaf supplementation on the nutrient composition, quality attributes and consumer acceptability of sorghum-ogi was investigated the present study. Sorghum-ogi samples were produced from different ratios of sorghum grains and moringa leaf powder in the formul...
Open access
Research Article
10.9734/AFSJ/2018/43381