Impact of Fermentation Periods on the Nutritional Composition and Antioxidant Activities of Ogi (Gruel) From Two Sorghum (Sorghum bicolor (L.) Moench) Varieties

Filed under Volume 46 Issue 2

Permanent link to this article: https://journal.nutritionnigeria.org/journal/impact-of-fermentation-periods-on-the-nutritional-composition-and-antioxidant-activities-of-ogi-gruel-from-two-sorghum-sorghum-bicolor-l-moench-varieties/