A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is
Based on previous research works, it was necessary to investigate the effects of varying steeping period on the quality of ogi powder. Sorghum grain steeped for 24, 36, 48, 60 and 72 h was processed into ogi making use of the traditional method and subsequently dried at 55 o C. The ogi powder obtained was analyzed for proximate composition, functional and pasting properties and consumer acceptability was also carried out. The results showed that the loose and pack bulk density ranged from 0.27doi:10.1016/s0189-7241(15)30063-1 fatcat:qlgrl4td4jbv3o43va77p7xa6e