EFFECT OF SOAKING PERIOD ON PROXIMATE COMPOSITION AND CONSUMER ACCEPTABILITY OF OGI PRODUCED FROM SELECTED CEREALS

Oyscatech Journal

Authors

*1Lasisi, D., 1Adesope, A.J., 2Ogunsola, F.O., 1Siyanbola, A.A., 1Ogunremi, M., and 2Salako, O.F.

1Department of Agricultural and Bio-Environmental Engineering, 2Department of Food Technology,

Oyo State College of Agriculture and Technology, Igboora.

*Corresponding Author: daudalasisi@gmail.com

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