Investigations into the Textural Characteristics of Agidi (A Fermented Corn Meal).

Investigations into the Textural Characteristics of Agidi (A Fermented Corn Meal).

The effect of particle size, maize variety, fermentation periods and methods of milling on textural properties of 'agidi' was investigated. Textural properties were evaluated, using the Brabender Amylograph, Gel tester, and sensory evaluation. The data obtained showed that 'agidi...

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Bibliographic Details
Main Author:	Osungbaro, Taiwo Olujide
Other Authors:	Adeyemi, I. A.
Format:	Thesis
Language:	English
Published:	Obafemi Awolowo University 2014
Subjects:	Fermentation
Online Access:	http://localhost:8080/xmlui/handle/123456789/2165
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