Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
Ogi, a traditional staple food made from submerged fermented cereal grains, is high in carbohydrates and low in protein. It is essential to conduct this research because termite flour (TF) addition may affect other quality aspects in addition to increasing protein content. Using 100 g of Ogi powder...
| Autores principales: | , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Frontiers Media
2024
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/152167 |
Ejemplares similares: Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
- Microbial control of termites in Africa
- Mineral analysis reveals extreme manganese concentrations in wild harvested and commercially available edible termites
- Soil particle accumulation in termite (Macrotermes bellicosus) mounds and the implications for soil particle dynamics in a tropical savanna Ultisol
- Effect of packaging materials and storage conditions on the physicochemical and chemical properties of ogi powder
- Termites (Blattodea: Termitidae) diversity and assemblages in different yam fields habitats in central Benin
- Efficacy of traditional practices and botanicals for the control of termites on rice at Ikene, southwest Nigeria