Analysis of Nutrient, Fungal and Aflatoxin Compositions of Ogi Processed with Stored and Fresh Maize

  title={Analysis of Nutrient, Fungal and Aflatoxin Compositions of Ogi Processed with Stored and Fresh Maize},
  author={Gbolagade S Jonathan and Oluwatosin B Ogunsanwo and Michael Dare Asemoloye},
  journal={Journal of Food Processing and Technology},
Ogi is a gruel that is widely consumed throughout Nigeria. Stored maize is often used in processing this fermented product while fresh maize is used in some cases. In this study, the incidence of fungi and aflatoxin at different stages of ogi production using stored and fresh maize was investigated. Samples of stored and fresh maize were collected from different points in the market and processed into ogi in the laboratory. Fungi were isolated at different stages of ogi production i.e. maize… 

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