Pawpaw-ogi was evaluated for proximate and chemical composition, amylograph pasting viscosity, colour and acceptability. The addition of pawpaw to maize ogi slurry had no significant effect on protein and fat contents nor on amylograph pasting characteristics but resulted in significant increases in ash, ascorbic acid, sugars and mineral contents. The Munsell colour notations indicated that the addition of pawpaw improved the colour of ogi. Taste panel evaluation showed that both the powder and porridge of pawpaw-ogi were acceptable.
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Adeyemi, I.A., Soluade, E.O. Development and quality evaluation of pawpaw-ogi. Plant Food Hum Nutr 44, 213–220 (1993). https://doi.org/10.1007/BF01088315
- Ascorbic acid