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Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder

Year 2025, Volume: 4 Issue: 1, 25 - 38, 25.06.2025

Deborah Opaleke , Ridwanullahi Adam

Abstract

The study assessed the acceptability and nutritional potential of instant pap (Ogi) enriched with L. togolana stem powder (LTSP). Powdered Sorghum seed and L. togolana stem bark was used to create 4 formulas with different concentration combinations: IOF (100% Ogi flour); LIO1 (95% Ogi flour + 5% LTSP); LIO2 (90% Ogi flour + 10% LTSP) and LIO3 (85% Ogi flour + 15% LTSP). Proximate analysis was determined using the AOAC method, and the concentrations of vitamins and minerals were determined using AAS. The sensory attributes results suggested that LIO1 instant Ogi with 5% LTSP maintained acceptability (8.02±0.79). Additionally, enriching Ogi with LTSP significantly (p < 0.05) increased its fiber, ash, and carbohydrate contents (from 3.46% to 3.90%, 1.39% to 2.97%, and 70.03% to 73.55%, respectively), while decreasing its moisture, fat, and protein contents (from 9.07% to 7.00%, 3.42% to 2.06%, and 12.65% to 10.62%, respectively). The enriched pap (Ogi) has higher (p<0.05) vitamins (B1, B2, B3, B6, B9, C, and E), and minerals (Zn, Fe, Ca, P, and K) contents. The study concluded that L. togolana stem bark powder increases the nutritional content of the instant Ogi and its acceptability.

Keywords

Landolphia togolana stem powder Sorghum bicolor Ogi flour Nutrients enhancement

Project Number

2

References

  • Referans1 Ojo, D. O., & Enujiugha, V. N. (2018). Comparative evaluation of ungerminated and germinated co-fermented instant 'OGI' from blends of maize (Zea mays) and ground bean (Kerstingiella geocarpa). Journal of Nutrition, Health & Food Engineering, 8(1), 68–73. https://doi.org/10.15406/jnhfe.2018.08.00258
  • Referans2 Akintayo, O. A., Hashim, Y. O., Adereti, A. G., Balogun, M. A., Bolarinwa, I. F., Abiodun, O. A., Dauda, A. O., Solaja, A. A., & Alabi, O. F. (2020). Potentials of rice as a suitable alternative for the production of Ogi (a cereal-based starchy fermented gruel). Journal of Food Science, 1–9.
  • Referans3 Olawoye, B. (2017). Nutritional evaluation of maize Ogi fortified with germinated African yam bean flour. Food Science & Nutrition, 5(6), 1197–1202. https://doi.org/10.1002/fsn3.500
  • Referans4 Oluwamukomi, M. O., Akinoso, R., & Adebowale, A. A. (2017). Optimization of the process conditions for Ogi production from maize grits. Food Science & Nutrition, 5(4), 778–788. https://doi.org/10.1002/fsn3.467
  • Referans5 Ilori, A. O., Ogungbemi, K., Balogun, B., Oke, O. A., Balogun, D. A., Odeniyi, T. A., Ajisafe, S. S., & Ogunremi, O. B. (2022). Evaluation of the nutritional composition and acceptability of powdered Ogi enriched with date palm fruits. Research Journal of Food Science and Nutrition, 7(1), 25–29.
  • Referans6 Ogori, A. F., Uzor, O. A., Hleba, L., Císarová, M., Glinushkin, A., Laishevtcev, A., Derkanosova, A., Igor, P., Plygun, S., & Shariati, M. A. (2020). Physicochemical, functional, and sensory properties of acha-tamba-based Ogi enriched with hydrolyzed soy peptides. Journal of Microbiology, Biotechnology and Food Sciences, 9(4), 823–830.
  • Referans7 Opaleke, D. O., Salami, L. I., Uko-Aviomoh, E. E., Nwabah, N. I., & Oluwadare, A. A. (2021). Influence of socio-economic status of women on awareness and utilization of Landolphia togolana root as a soup thickener in Ondo State, Nigeria. Technical and Vocational Education Journal (TAVEJ, 7, 114–123.
  • Referans8 Away, E. S., Akan, N. P., Okokon, J. E., Umoh, U. J., Akpan, E. J., & Ekanem, E. B. (2012). Phytochemical and antimicrobial activities of different extracts of Landolphia heudelotii stem bark. Asian Pacific Journal of Tropical Medicine, 5(6), 447–450.
  • Referans9 Nwaogu, L. A., Owoyele, B. V., & Soladoye, A. O. (2010). Anti-inflammatory and analgesic activities of Landolphia owariensis in rodents. African Journal of Traditional, Complementary and Alternative Medicines, 7(1), 47–53. https://doi.org/10.4314/ajtcam.v7i1.56218
  • Referans10 Owoyele, B. V., Olaleye, S. B., Oke, J. M., & Elegbe, R. A. (2001). Anti-inflammatory and analgesic activities of leaf extract of Landolphia owariensis. African Journal of Biotechnology, 4, 131–133. https://doi.org/10.4314/ajbr.v4i3.53896
  • Referans11 Oladeji, O. S., Oluyori, A. P., & Dada, A. O. (2024). Landolphia (P. Beauv.) genus: Ethnobotanical, phytochemical, and pharmacological studies. Saudi Journal of Biological Sciences, 31(6), Article 103988. https://doi.org/10.1016/j.sjbs.2024.103988
  • Referans12 Adegunwa, M. O., Adeniran, O. I., & Fasoyiro, S. B. (2020). Comparative study on the nutritional composition and acceptability of maize and sorghum Ogi produced from different starters. Journal of Culinary Science & Technology, 18(3), 223–231.
  • Referans13 Ijarotimi, O. S., Oluwajuyitan, T. D., Olugbuyi, A. O., & Makanjuola, S. B. (2022). Comparative study on nutrient composition, functional property, and glycaemic index of “Ogi” prepared from selected cereal grains. Journal of Future Foods, 2(4), 380–387. https://doi.org/10.1016/j.jfutfo.2022.08.010
  • Referans14 Ajala, A. S., & Taiwo, T. F. (2018). Study on supplementation of ‘Ogi’ with oyster mushroom flour (Pleurotus ostreatus). Journal of Nutrition, Health & Food Engineering, 8(3), 287–291. https://doi.org/10.15406/jnhfe.2018.08.00284
  • Referans15 Makinde, O. A., Uthman, O. A., Mgbachi, I. C., Ichegbo, N. K., Sule, F. A., & Olamijuwon, E. O. (2022). Vulnerability in maternal, newborn, and child health in low- and middle-income countries: Findings from a scoping review. PLOS ONE, 17(11), e0276747. https://doi.org/10.1371/journal.pone.0276747
  • Referans16 Akingbala, J. O., Onochie, E. U., Adeyemi, I. A., & Oguntimehin, G. B. (1987). Steeping of whole dry milled maize kernel in Ogi preparation. Journal of Food Processing and Preservation, 11, 1–11.
  • Referans17 Association of Official Analytical Chemists (AOAC). (2012). Official methods of analysis (19th ed., pp. 121–130). Washington, DC.
  • Referans18 Odoh, U. E., & Agbachi, B. C. (2020). Phytochemical, proximate, and nutritive composition analyses of the seed of Landolphia owariensis P. Beauv. (Apocynaceae). World Journal of Innovative Research (WJIR, 8(1), 104–109.
  • Referans19 Pearson, D. (1976). The chemical analysis of food (17th ed., pp. 3–4). Churchill Livingstone.
  • Referans20 Rahman, M. M., Khan, M. R., & Hosain, M. M. (2007). Analysis of vitamin C (ascorbic acid) contents in various fruits and vegetables by UV spectrophotometry. Bangladesh Journal of Scientific and Industrial Research, 42, 417–424.
  • Referans21 Jargar, J. G., Hattiwale, S. H., Das, S., Dhundasi, S. A., & Das, K. K. (2012). A modified simple method for determination of serum α-tocopherol (vitamin E). Journal of Basic and Clinical Physiology and Pharmacology, 23(1), 45–48. https://doi.org/10.1515/jbcpp-2011-0033
  • Referans22 Ere, D., & Sisein, E. A. (2018). Determination of vitamin K1 in Aspilia africana, Vernonia amygdalina, Chromoleana odorata, and Alchornea cordifolia extract. Saudi Journal of Medical and Pharmaceutical Sciences, 4(5), 527–529. https://doi.org/10.36348/sjmps.2018.v04i05.006
  • Referans23 Clegg, K. M., Kodicek, E., & Mistry, S. P. (1952). A modified medium for Lactobacillus casei for the assay of B vitamins. Biochemical Journal, 50(3), 326–331. https://doi.org/10.1042/bj0500326
  • Referans24 Ball, G. F. M. (1994). Microbiological methods for the determination of the B-group vitamins. In Water-soluble vitamin assays in human nutrition (pp. 117–140). Springer. https://doi.org/10.1007/978-1-4615-2061-0_7
  • Referans25 Adeyeye, E., & Ayejuyo, O. (1994). Chemical composition of Cola acuminata and Garcinia kola seeds grown in Nigeria. International Journal of Food Sciences and Nutrition, 45, 223–230.
  • Referans26 Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., & Kim, C. J. (2012). Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Science, 91(1), 1–7. https://doi.org/10.1016/j.meatsci.2011.11.011
  • Referans27 Food and Agriculture Organization (FAO). (1985). Guidelines for development of supplementary foods for older infants and young children. Report of the 14th Session of the Codex Committee on Foods for Special Dietary Uses, Appendix 12, Rome.
  • Referans28 Oladeji, O. A., Taiwo, K. A., Ishola, M. M., & Oladeji, B. S. (2017). Nutritional and quality characteristics of white maize Ogi flour enriched with Moringa oleifera seed. Biotechnology Journal International, 18(1), 1–11.
  • Referans29 Ashraf, Z., & Hamidi-Esfahani, Z. (2011). Date and date processing: A review. Food Reviews International, 27(2), 101–133.
  • Referans30 Sani, M. N., Abdulkadir, F., Salim, F. B., Abubakar, M. M., & Kutama, A. S. (2016). Date palm (Phoenix dactylifera) as a food supplement and antimicrobial agent in the 21st century: A review. Journal of Pharmacy and Biological Sciences (IOSR-JPBS), 11(4), 46–51.
  • Referans31 Oluseyi, A. K., Theresa, A. O., Abisola, M., Oluwatoyin, A. C., Iyabo, O. G., Funmi, A. O., & Oluwakayode, A. S. (2019). Nutritive assessment of sorghum-Ogi plantain flour weaning food. IOP Conference Series: Materials Science and Engineering, 509(1).
  • Referans32 Stella, M. A., & Olufemi, G. A. (2019). Assessment of the nutritional qualities of a locally produced weaning blend of sorghum Ogi flour fortified with Bambara groundnut flour. The International Journal of Biotechnology, 8(2), 115–124.
  • Referans33 Samuel, A. M., Ikya, K. J., & Ahure, D. (2024). Nutritional characteristics and sensory properties of maize-based Ogi supplemented with mushroom (Pleurotus ostreatus) flour. European Journal of Nutrition & Food Safety, 16(6), 8–17. https://doi.org/10.9734/ejnfs/2024/v16i61435
  • Referans34 Odunlade, T. V., Taiwo, K. A., & Adeniran, H. A. (2016). Functional and antioxidative properties of sorghum Ogi flour enriched with cocoa. Annals. Food Science and Technology, 17(2), 497–506.
  • Referans35 Ukom, A. N., Adiegwu, E. C., Ojimelukwe, P. C., & Okwunodulu, I. N. (2019). Quality and sensory acceptability of yellow maize Ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants. Scientific African, 6, e00144.
  • Referans36 Awoyale, W., Fadeni, F. R., & Maziya-Dixon, B. (2024). Influence of adding edible termite flour to Ogi powder: Its chemical and phytochemical composition. Frontiers in Nutrition, 11, Article 1403660. https://doi.org/10.3389/fnut.2024.1403660

Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder

Year 2025, Volume: 4 Issue: 1, 25 - 38, 25.06.2025

Deborah Opaleke , Ridwanullahi Adam

Abstract

The study assessed the acceptability and nutritional potential of instant pap (Ogi) enriched with L. togolana stem powder (LTSP). Powdered Sorghum seed and L. togolana stem bark was used to create 4 formulas with different concentration combinations: IOF (100% Ogi flour); LIO1 (95% Ogi flour + 5% LTSP); LIO2 (90% Ogi flour + 10% LTSP) and LIO3 (85% Ogi flour + 15% LTSP). Proximate analysis was determined using the AOAC method, and the concentrations of vitamins and minerals were determined using AAS. The sensory attributes results suggested that LIO1 instant Ogi with 5% LTSP maintained acceptability (8.02±0.79). Additionally, enriching Ogi with LTSP significantly (p < 0.05) increased its fiber, ash, and carbohydrate contents (from 3.46% to 3.90%, 1.39% to 2.97%, and 70.03% to 73.55%, respectively), while decreasing its moisture, fat, and protein contents (from 9.07% to 7.00%, 3.42% to 2.06%, and 12.65% to 10.62%, respectively). The enriched pap (Ogi) has higher (p<0.05) vitamins (B1, B2, B3, B6, B9, C, and E), and minerals (Zn, Fe, Ca, P, and K) contents. The study concluded that L. togolana stem bark powder increases the nutritional content of the instant Ogi and its acceptability.

Keywords

Landolphia togolana stem powder Sorghum bicolor Ogi flour Nutrients enhancement

Ethical Statement

This study was conducted in accordance with ethical principles and guidelines outlined by the Faculty of Agriculture Ethical Committee Board, University of Ilorin, Nigeria. Ethical approval was obtained prior to the commencement of the research (Approval Date: 14th March, 2023). All sensory evaluation participants provided informed consent, and strict confidentiality of their data was maintained throughout the study. No animals or human clinical trials were involved in this research.

Supporting Institution

NONE

Project Number

2

References

  • Referans1 Ojo, D. O., & Enujiugha, V. N. (2018). Comparative evaluation of ungerminated and germinated co-fermented instant 'OGI' from blends of maize (Zea mays) and ground bean (Kerstingiella geocarpa). Journal of Nutrition, Health & Food Engineering, 8(1), 68–73. https://doi.org/10.15406/jnhfe.2018.08.00258
  • Referans2 Akintayo, O. A., Hashim, Y. O., Adereti, A. G., Balogun, M. A., Bolarinwa, I. F., Abiodun, O. A., Dauda, A. O., Solaja, A. A., & Alabi, O. F. (2020). Potentials of rice as a suitable alternative for the production of Ogi (a cereal-based starchy fermented gruel). Journal of Food Science, 1–9.
  • Referans3 Olawoye, B. (2017). Nutritional evaluation of maize Ogi fortified with germinated African yam bean flour. Food Science & Nutrition, 5(6), 1197–1202. https://doi.org/10.1002/fsn3.500
  • Referans4 Oluwamukomi, M. O., Akinoso, R., & Adebowale, A. A. (2017). Optimization of the process conditions for Ogi production from maize grits. Food Science & Nutrition, 5(4), 778–788. https://doi.org/10.1002/fsn3.467
  • Referans5 Ilori, A. O., Ogungbemi, K., Balogun, B., Oke, O. A., Balogun, D. A., Odeniyi, T. A., Ajisafe, S. S., & Ogunremi, O. B. (2022). Evaluation of the nutritional composition and acceptability of powdered Ogi enriched with date palm fruits. Research Journal of Food Science and Nutrition, 7(1), 25–29.
  • Referans6 Ogori, A. F., Uzor, O. A., Hleba, L., Císarová, M., Glinushkin, A., Laishevtcev, A., Derkanosova, A., Igor, P., Plygun, S., & Shariati, M. A. (2020). Physicochemical, functional, and sensory properties of acha-tamba-based Ogi enriched with hydrolyzed soy peptides. Journal of Microbiology, Biotechnology and Food Sciences, 9(4), 823–830.
  • Referans7 Opaleke, D. O., Salami, L. I., Uko-Aviomoh, E. E., Nwabah, N. I., & Oluwadare, A. A. (2021). Influence of socio-economic status of women on awareness and utilization of Landolphia togolana root as a soup thickener in Ondo State, Nigeria. Technical and Vocational Education Journal (TAVEJ, 7, 114–123.
  • Referans8 Away, E. S., Akan, N. P., Okokon, J. E., Umoh, U. J., Akpan, E. J., & Ekanem, E. B. (2012). Phytochemical and antimicrobial activities of different extracts of Landolphia heudelotii stem bark. Asian Pacific Journal of Tropical Medicine, 5(6), 447–450.
  • Referans9 Nwaogu, L. A., Owoyele, B. V., & Soladoye, A. O. (2010). Anti-inflammatory and analgesic activities of Landolphia owariensis in rodents. African Journal of Traditional, Complementary and Alternative Medicines, 7(1), 47–53. https://doi.org/10.4314/ajtcam.v7i1.56218
  • Referans10 Owoyele, B. V., Olaleye, S. B., Oke, J. M., & Elegbe, R. A. (2001). Anti-inflammatory and analgesic activities of leaf extract of Landolphia owariensis. African Journal of Biotechnology, 4, 131–133. https://doi.org/10.4314/ajbr.v4i3.53896
  • Referans11 Oladeji, O. S., Oluyori, A. P., & Dada, A. O. (2024). Landolphia (P. Beauv.) genus: Ethnobotanical, phytochemical, and pharmacological studies. Saudi Journal of Biological Sciences, 31(6), Article 103988. https://doi.org/10.1016/j.sjbs.2024.103988
  • Referans12 Adegunwa, M. O., Adeniran, O. I., & Fasoyiro, S. B. (2020). Comparative study on the nutritional composition and acceptability of maize and sorghum Ogi produced from different starters. Journal of Culinary Science & Technology, 18(3), 223–231.
  • Referans13 Ijarotimi, O. S., Oluwajuyitan, T. D., Olugbuyi, A. O., & Makanjuola, S. B. (2022). Comparative study on nutrient composition, functional property, and glycaemic index of “Ogi” prepared from selected cereal grains. Journal of Future Foods, 2(4), 380–387. https://doi.org/10.1016/j.jfutfo.2022.08.010
  • Referans14 Ajala, A. S., & Taiwo, T. F. (2018). Study on supplementation of ‘Ogi’ with oyster mushroom flour (Pleurotus ostreatus). Journal of Nutrition, Health & Food Engineering, 8(3), 287–291. https://doi.org/10.15406/jnhfe.2018.08.00284
  • Referans15 Makinde, O. A., Uthman, O. A., Mgbachi, I. C., Ichegbo, N. K., Sule, F. A., & Olamijuwon, E. O. (2022). Vulnerability in maternal, newborn, and child health in low- and middle-income countries: Findings from a scoping review. PLOS ONE, 17(11), e0276747. https://doi.org/10.1371/journal.pone.0276747
  • Referans16 Akingbala, J. O., Onochie, E. U., Adeyemi, I. A., & Oguntimehin, G. B. (1987). Steeping of whole dry milled maize kernel in Ogi preparation. Journal of Food Processing and Preservation, 11, 1–11.
  • Referans17 Association of Official Analytical Chemists (AOAC). (2012). Official methods of analysis (19th ed., pp. 121–130). Washington, DC.
  • Referans18 Odoh, U. E., & Agbachi, B. C. (2020). Phytochemical, proximate, and nutritive composition analyses of the seed of Landolphia owariensis P. Beauv. (Apocynaceae). World Journal of Innovative Research (WJIR, 8(1), 104–109.
  • Referans19 Pearson, D. (1976). The chemical analysis of food (17th ed., pp. 3–4). Churchill Livingstone.
  • Referans20 Rahman, M. M., Khan, M. R., & Hosain, M. M. (2007). Analysis of vitamin C (ascorbic acid) contents in various fruits and vegetables by UV spectrophotometry. Bangladesh Journal of Scientific and Industrial Research, 42, 417–424.
  • Referans21 Jargar, J. G., Hattiwale, S. H., Das, S., Dhundasi, S. A., & Das, K. K. (2012). A modified simple method for determination of serum α-tocopherol (vitamin E). Journal of Basic and Clinical Physiology and Pharmacology, 23(1), 45–48. https://doi.org/10.1515/jbcpp-2011-0033
  • Referans22 Ere, D., & Sisein, E. A. (2018). Determination of vitamin K1 in Aspilia africana, Vernonia amygdalina, Chromoleana odorata, and Alchornea cordifolia extract. Saudi Journal of Medical and Pharmaceutical Sciences, 4(5), 527–529. https://doi.org/10.36348/sjmps.2018.v04i05.006
  • Referans23 Clegg, K. M., Kodicek, E., & Mistry, S. P. (1952). A modified medium for Lactobacillus casei for the assay of B vitamins. Biochemical Journal, 50(3), 326–331. https://doi.org/10.1042/bj0500326
  • Referans24 Ball, G. F. M. (1994). Microbiological methods for the determination of the B-group vitamins. In Water-soluble vitamin assays in human nutrition (pp. 117–140). Springer. https://doi.org/10.1007/978-1-4615-2061-0_7
  • Referans25 Adeyeye, E., & Ayejuyo, O. (1994). Chemical composition of Cola acuminata and Garcinia kola seeds grown in Nigeria. International Journal of Food Sciences and Nutrition, 45, 223–230.
  • Referans26 Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Kim, H. W., Lee, M. A., Chung, H. J., & Kim, C. J. (2012). Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Science, 91(1), 1–7. https://doi.org/10.1016/j.meatsci.2011.11.011
  • Referans27 Food and Agriculture Organization (FAO). (1985). Guidelines for development of supplementary foods for older infants and young children. Report of the 14th Session of the Codex Committee on Foods for Special Dietary Uses, Appendix 12, Rome.
  • Referans28 Oladeji, O. A., Taiwo, K. A., Ishola, M. M., & Oladeji, B. S. (2017). Nutritional and quality characteristics of white maize Ogi flour enriched with Moringa oleifera seed. Biotechnology Journal International, 18(1), 1–11.
  • Referans29 Ashraf, Z., & Hamidi-Esfahani, Z. (2011). Date and date processing: A review. Food Reviews International, 27(2), 101–133.
  • Referans30 Sani, M. N., Abdulkadir, F., Salim, F. B., Abubakar, M. M., & Kutama, A. S. (2016). Date palm (Phoenix dactylifera) as a food supplement and antimicrobial agent in the 21st century: A review. Journal of Pharmacy and Biological Sciences (IOSR-JPBS), 11(4), 46–51.
  • Referans31 Oluseyi, A. K., Theresa, A. O., Abisola, M., Oluwatoyin, A. C., Iyabo, O. G., Funmi, A. O., & Oluwakayode, A. S. (2019). Nutritive assessment of sorghum-Ogi plantain flour weaning food. IOP Conference Series: Materials Science and Engineering, 509(1).
  • Referans32 Stella, M. A., & Olufemi, G. A. (2019). Assessment of the nutritional qualities of a locally produced weaning blend of sorghum Ogi flour fortified with Bambara groundnut flour. The International Journal of Biotechnology, 8(2), 115–124.
  • Referans33 Samuel, A. M., Ikya, K. J., & Ahure, D. (2024). Nutritional characteristics and sensory properties of maize-based Ogi supplemented with mushroom (Pleurotus ostreatus) flour. European Journal of Nutrition & Food Safety, 16(6), 8–17. https://doi.org/10.9734/ejnfs/2024/v16i61435
  • Referans34 Odunlade, T. V., Taiwo, K. A., & Adeniran, H. A. (2016). Functional and antioxidative properties of sorghum Ogi flour enriched with cocoa. Annals. Food Science and Technology, 17(2), 497–506.
  • Referans35 Ukom, A. N., Adiegwu, E. C., Ojimelukwe, P. C., & Okwunodulu, I. N. (2019). Quality and sensory acceptability of yellow maize Ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants. Scientific African, 6, e00144.
  • Referans36 Awoyale, W., Fadeni, F. R., & Maziya-Dixon, B. (2024). Influence of adding edible termite flour to Ogi powder: Its chemical and phytochemical composition. Frontiers in Nutrition, 11, Article 1403660. https://doi.org/10.3389/fnut.2024.1403660
There are 36 citations in total.

Details

Primary Language English
Subjects Food Safety, Traceability, Certification and Authenticity, Food Technology, Basic Food Processes, Food Sciences (Other)
Journal Section Research Articles
Authors

Deborah Opaleke 0000-0001-5759-0329

Ridwanullahi Adam 0009-0008-7212-915X

Project Number 2
Publication Date June 25, 2025
Submission Date December 11, 2024
Acceptance Date April 28, 2025
Published in Issue Year 2025 Volume: 4 Issue: 1

Cite

APA Opaleke, D., & Adam, R. (2025). Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder. Toros University Journal of Food, Nutrition and Gastronomy, 4(1), 25-38.
AMA Opaleke D, Adam R. Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder. JFNG. June 2025;4(1):25-38.
Chicago Opaleke, Deborah, and Ridwanullahi Adam. “Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched With Landolphia Togolana Stem Powder”. Toros University Journal of Food, Nutrition and Gastronomy 4, no. 1 (June 2025): 25-38.
EndNote Opaleke D, Adam R (June 1, 2025) Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder. Toros University Journal of Food, Nutrition and Gastronomy 4 1 25–38.
IEEE D. Opaleke and R. Adam, “Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder”, JFNG, vol. 4, no. 1, pp. 25–38, 2025.
ISNAD Opaleke, Deborah - Adam, Ridwanullahi. “Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched With Landolphia Togolana Stem Powder”. Toros University Journal of Food, Nutrition and Gastronomy 4/1 (June2025), 25-38.
JAMA Opaleke D, Adam R. Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder. JFNG. 2025;4:25–38.
MLA Opaleke, Deborah and Ridwanullahi Adam. “Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched With Landolphia Togolana Stem Powder”. Toros University Journal of Food, Nutrition and Gastronomy, vol. 4, no. 1, 2025, pp. 25-38.
Vancouver Opaleke D, Adam R. Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder. JFNG. 2025;4(1):25-38.
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