Parcourir Faculty of Basic Medical Sciences par sujet "Nutritive value"
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A BIOMEDICAL STUDY OF THE TRADITIONAL METHOD OF PREPARATION OF 'OGI' AND ITS EFFECTS ON NUTRITIVE VALUE OF CORN
(1966-09)Corn (Zea mays) is an indigenous crop of Africa, widely eaten in the form of sour meal. Amongst the ten million Yorubas in the Western region of Nigeria, it is the traditional staple cereal and the first native food given ...