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, sugar and vitamin C. A taste panel evaluation was conducted to evaluate the aceptability of the products. The data...
 
 
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Ajanaku K.O.; Ogunniran K.O.; Ajani O.O.; James O.O. and Nwinyi O.C.
Ajanaku Kolawole Oluseyi » Professor Ajanaku Kolawole Oluseyi, born in Obokun Local Government, Ilesa, Osun State. He attended IMG Primary School in Ibadan and moved to Ibadan Grammar School, Molete for his Secondary School education. He received his B.Sc., M.Sc. and Ph.D degrees in Industrial Chemistry from the University of Ibadan, Ibadan, Nigeria. His research fields cover waste management and wastewater analysis;... view full profile
Ajanaku Kolawole Oluseyi
 
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