Chemical, Mineral, Pasting and Sensory Properties of Spiced Ogi (Gruel)
| Autor: | Beleya E.A, Eke Ejiofor J |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Xylopia aethiopica Meal 030109 nutrition & dietetics biology Chemistry Potassium Significant difference chemistry.chemical_element General Medicine biology.organism_classification Sensory analysis 03 medical and health sciences Composition (visual arts) Zingiber officinale Food science Chemical composition |
| Zdroj: | American Journal of Food Science and Technology. 5:204-209 |
| ISSN: | 2333-4827 |
| DOI: | 10.12691/ajfst-5-5-6 |
| Popis: | Maize is the most abundant and available component of the locally prepared gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the average family. The compositional, mineral and sensory attributes of cereal gruel (Ogi) prepared with different spices, ginger (Zingiber officinale), uda (xylopia aethiopica) and Clove (Syzygiuma romaticum) were evaluated to determine chemical, pasting and sensory properties. Chemical composition of spiced ogi samples showed significant differences (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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