Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype.

Autor: Akinsola OT; Department of Food Science and Technology, Bowen University, Iwo, Nigeria., Alamu EO; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, Lusaka, Zambia.; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Otegbayo BO; Department of Food Science and Technology, Bowen University, Iwo, Nigeria., Menkir A; Maize Breeding Unit, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria., Maziya-Dixon B; Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria.

Publikováno v: Frontiers in nutrition [Front Nutr] 2021 Jun 25; Vol. 8, pp. 685004. Date of Electronic Publication: 2021 Jun 25 (Print Publication: 2021).