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Author

F. Akinwande

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Open access 2026

Functional, Pasting and Sensory Properties of “Ogi” Enriched with Beetroot

This study examined the effects of graded levels of beetroot (Beta vulgaris L.) flour substitution (0–20%) on the properties of ogi made from provitamin A biofortified maize to create an enriched cereal product. Composite flour formulations were made and analyzed for proximate composition, functional properties, RVA pa...

F. Akinwande, Funmilola Kehinde Lofinmakin, O. Ogundipe et al. · 0 citations

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