STUDIES ON FUNCTIONAL PROPERTIES AND SOME NUTRITIONAL CONTENTS OF SPICED OGI PRODUCED FROM FERMENTED MAIZE
Abstract
ABSTRACT
Maize (zea mays), yellow variety was processed into ogi.fortified with spices (ginger and cloves) the ogi mixture was dried milled to powder. The mineral content, functional properties and vitamin composition of the ogi samples were determined there was no significance difference p˂ 0.05 on the mineral contents and vitamin with a decrease in bulk density in sample B and increase in sample A all the ogi samples and spices favorably improved the nutrient composition and health benefits of ogi.
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