ISSN 2375-1177
African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (2), pp. 001-005, February, 2020. © International Scholars Journals
Full Length Research Paper
Physical and nutritive properties of fermented cereal foods
Osungbaro, Taiwo O.
Chemistry Department, the Polytechnic, Ibadan, Nigeria. E-mail: aw_sunbay @yahoo.com. Tel: 08032307645.
Accepted 10 November, 2019
Abstract
Fermented cereal porridge, “Ogi” is made from maize, sorghum or millet. Fermented cereal porridges (and gels) are important staple food items for people of the West African sub- region and are also important weaning foods for infants. The qualities of these foods are measured in terms of their nutritive values evidenced in the biochemical properties and the textural characteristics. These qualities are influenced by many factors of types of cereal grains and the kind of treatments these grains undergo during processing. Many workers seeking to enhance Ogi nutritional status have investigated the ways in which these factors influence its physical and biochemical properties. This review attempts to bring into focus these various efforts.
Key words: Fermented cereal porridges, physical and nutritional properties.