Improvement of nutritive value of sorghum ogi fortified with Pawpaw (Carica papaya L.)

Improvement of nutritive value of sorghum ogi fortified with Pawpaw (Carica papaya L.)

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The utilization of pawpaw fruit as a constituent of sorghum-ogi was investigated by preparing mixtures of ogi with increasing level of pawpaw in 0, 20, 40, 60, 80 and 100% addition. The product, sorghum pawpaw-ogi was evaluated for proximate composition, titratable acidity, sugars and vitamin C. A taste panel evaluation was conducted to evaluate the acceptability of the products. The data...
 
Published at Fruit, Vegetable and Cereal Science and Biotechnology
Volume 4
Issue 1
Pages 98-101
Published in 2010
 
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Ajanaku, K.O., Ogunniran, K.O., Ajani, O.O., James, O.O. and Nwinyi, O.C.
AJANI OLAYINKA OYEWALE » Prof. Olayinka Oyewale AJANI is an expeditious chemist who has distinguished himself both as a seasoned industrialist and a prolific researcher in the academic world especially in the area of Organic Synthesis and Medicinal Chemistry. He obtained his Master’s degree in Chemistry in 2006 from Obafemi Awolowo University, Ile-ife, Osun State, Nigeria. In 2012, Ajani O.O. obtained his Doctoral... view full profile
AJANI OLAYINKA OYEWALE
 
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