Literature DB >> 6060257

The nutritive value of "ogi", a Nigerian infant food.

I A Akinrele, O Bassir.   

Abstract

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Mesh：

Year:  1967        PMID： 6060257

Source DB:  PubMed          Journal:  J Trop Med Hyg        ISSN： 0022-5304


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  6 in total

1.  Suitability of using sieved or unsieved maize mash for production of "OGI"--a fermented cereal food.

Authors:  S P Antai; E Nzeribe
Journal:  Plant Foods Hum Nutr       Date:  1992-01       Impact factor: 3.921

2.  Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel.

Authors:  A I Sann; M Asiedu; G S Ayernor
Journal:  Plant Foods Hum Nutr       Date:  2001       Impact factor: 3.921

3.  The application of protein concentrates from locally available legumes in the development of weaning foods.

Authors:  J B Fashakin; M B Awoyefa; P Fürst
Journal:  Z Ernahrungswiss       Date:  1986-12

4.  Determinants of suboptimal complementary feeding practices among children aged 6-23 months in four anglophone West African countries.

Authors:  Abukari I Issaka; Kingsley E Agho; Andrew N Page; Penelope L Burns; Garry J Stevens; Michael J Dibley
Journal:  Matern Child Nutr       Date:  2015-10       Impact factor: 3.092

5.  The nutritive quality of sorghum-commonbean tempe.

Authors:  J K Mugula
Journal:  Plant Foods Hum Nutr       Date:  1992-07       Impact factor: 3.921

6.  Fortification of Ogi with Whey Increases Essential Amino Acids Content of Fortified Product.

Authors:  J O Omole; O M Ighodaro; O Durosinolorun
Journal:  Int Sch Res Notices       Date:  2017-08-07
  6 in total

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