African Journal of Food Science - Article Cited by

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Review

Economic implication of industrialization of a popular weaning food â€œogiâ€ production in Nigeria: A review

Bolaji, O. T.

Bolaji, O. T.
Department of Food Technology, Lagos State Polytechnic , Ikorodu Lagos, Lagos State, Nigeria.
Search for this author on:
Google Scholar

Adepoju, P. A.

Adepoju, P. A.
Department of Food Technology, Lagos State Polytechnic , Ikorodu Lagos, Lagos State, Nigeria.
Search for this author on:
Google Scholar

Olalusi, A. P.*

Olalusi, A. P.*
Department of Agricultural Engineering, Federal University of Technology, Akure, Ondo State, Nigeria.
Search for this author on:
Google Scholar

Article Number - CEC9AA755628
Vol.9(10), pp. 495-503 , October 2015
https://doi.org/10.5897/AJFS2014.1196

Received: 13 August 2015
Accepted: 16 September 2015
Published: 30 October 2015

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (9)

See more citations on Google Scholar

1.

Chilaka Cynthia Adaku,De Boevre Marthe,Atanda Olusegun Oladimeji,De Saeger Sarah, . (2019) Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder) . Food Research International

2.

Odunlade T.V.,Famuwagun A.A.,Orekoya O.O.,Taiwo K.A.,Gbadamosi S.O.,Oyedele D.J.,Aluko R.E.,Adebooye O.C., . (2019) Development of maize ogi powder fortified with polyphenolic rich extract from fluted pumpkin leaves . Acta Horticulturae

3.

Karimou Rachidatou,Noumavo Agossou Damien Pacôme,Aboudou Kowiou,Boya Bawa,Assouma Funkè Faïzatou,Salami Hafiz Adio,Konmy Basile Boni Saka,Houngbo Hermance Y.,Adjanohoun Adolphe,Baba-Moussa Lamine,Sina Haziz,Tarafdar Ayon, . (2024) Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin . Journal of Food Quality

4.

Nutritional and Health Aspects of Food in Western Africa

5.

Advances in Root Vegetables Research

6.

Chaves-López Clemencia,Rossi Chiara,Maggio Francesca,Paparella Antonello,Serio Annalisa, . (2020) Changes Occurring in Spontaneous Maize Fermentation: An Overview . Fermentation

7.

Dangang Bossi Donald Sévérin,Dandji Saah Marc Bertrand,Njapndounké Bilkissou,Zambou Ngoufack François, . (2023) Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food . The North African Journal of Food and Nutrition Research

8.

Banwo Kolawole,Adesina Taiwo,Aribisala Olubunmi,Falade Titilayo D. O., . (2023) Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles . Toxins

9.

Ukom A.N.,Adiegwu E.C.,Ojimelukwe P.C.,Okwunodulu I.N., . (2019) Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants . Scientific African

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 9 No. 10

Back to articles

Views: 0
Downloads: 0

Related Articles:
On Google
On Google Scholar

SUBSCRIBE TO RSS

SUBMIT MANUSCRIPT