Microbial population dynamics and impact on hydrolysis of phytate and phenolic compounds during fermentation of ogi-an indigenous fermented cereal product

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Microbial population dynamics and impact on hydrolysis of phytate and phenolic compounds during fermentation of ogi-an indigenous fermented cereal product

Ogi is a fermented food made from maize, sorghum or millet which serves as complementary food for infants and breakfast for adults in Nigeria, West Africa. This study characterized the microbial diversity of maize and sorghum grains and ogi produced by their natural fermentation in an attempt to und...

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Bibliographic Details
Main Author:	Innocent-Ukachi, Adanma Chinedum
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2016
Online Access:	https://eprints.nottingham.ac.uk/32615/

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