Nutritional composition of ogi and its by-products

Abulude, F. and Adesanya, W. and Ogunkoya, M. and Elemide, O. and Esiet, E. (2007) Nutritional composition of ogi and its by-products. Acta Alimentaria, 36 (4). pp. 489-493. ISSN 0139-3006

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The nutritional composition of ogi and its by-products were evaluated with respect to proximate composition, mineral contents and physicochemical properties using standard methods of analysis. The results showed that guinea corn contained more protein (17.52%) than maize (11.24%), but was lower in nitrogen free extract, lipid and minerals (P, K, Na, Fe, Zn and Cu). The predominant content of residue was fibre.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 14 Feb 2017 07:53
Last Modified: 14 Feb 2017 07:53

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