Correlation of Processing Techniques with Some Quality Indexes of Soy-Akamu Prepared with Yellow Maize, Sprouted and Un-Sprouted Soybean
Innocent Nwazulu Okwunodulu,
Chikodili Ugochukwu,
Joel Ndife
et al.
Abstract:Akamu or ogi is a commonly relished gruel when prepared with hot water by the sick, recovering patients and infants in Nigeria. It is nutritionally deficient due to inevitable processing losses which called for fortification with soybean (soy-akamu or soy-ogi). Soy-akanu was prepared from steeped yellow maize, sprouted and un-sprouted soybean cotyledons using different processing techniques. Proximate, micronutrients and functional properties were evaluated with standard analytical methods. The results showed … Show more
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