id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-278	Otitoju, Grace, T. O.	A Study of the chemical composition and sensory attributes of fermented yellow maize (Zea mays) processed by two methods	2017	4	.pdf	application/pdf	3093	194	69	Preparation of gruels for organoleptic evaluation A recipe was developed and used to prepare gruel from the four samples of fermented maize flour of UDM, SDM, UWM and SWM respectively. This agreed with the observation made by (Akingbala, 1981; Olatunji, 1982; Obizoba and Atti 1991; Baiyeri, 2004) that fermented maize nutrients can be improved and conser- ved when processed adequately.	cache/ajfsoa-278.pdf	txt/ajfsoa-278.txt