African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour

James S.*
  • James S.*
  • Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
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Oloyede O. O.
  • Oloyede O. O.
  • Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
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Ocheme O. B.
  • Ocheme O. B.
  • Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
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Chinma C. E.
  • Chinma C. E.
  • Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
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Agbejule, A. Y.
  • Agbejule, A. Y.
  • Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria.
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  •  Received: 08 December 2014
  •  Accepted: 16 February 2015
  •  Published: 30 March 2015

How to cite this article

APA /
James, S., Oloyede, O. O., Ocheme, O. B., Chinma, C. E. & Agbejule, A. Y. (2015). Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour. African Journal of Food Science, 9(3), 136-141.
Chicago /
James S., Oloyede O. O., Ocheme O. B., Chinma C. E. and Agbejule, A. Y.. "Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour." African Journal of Food Science 9, no. 3 (2015): 136-141.
MLA /
James S., et al. "Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour." African Journal of Food Science 9.3 (2015): 136-141.
DOI /
https://doi.org/10.5897/AJFS2014.1249
URL /
https://academicjournals.org/journal/AJFS/article-abstract/4BC896B50817

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

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