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	<title>EFFECT OF CONTROLLED FERMENTATION ON THE PROBIOTIC POTENTIAL OF OGI PRODUCED IN OYO STATE</title>
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		<dc:creator><![CDATA[Uduak Effiong]]></dc:creator>
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				<category><![CDATA[FOOD SCIENCE PROJECT TOPICS AND MATERIALS]]></category>
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					<description><![CDATA[EFFECT OF CONTROLLED FERMENTATION ON THE PROBIOTIC POTENTIAL OF OGI PRODUCED IN OYO STATE CHAPTER ONE INTRODUCTION 1.1 Background of the Study Ogi (also referred to as akamu or koko) is a fermented cereal porridge commonly eaten throughout West Africa, with Nigeria being its regional epicentre, where it is a culturally important infant weaning food, [&#8230;]]]></description>
		
		
		
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