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Data for Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

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journal contribution
posted on 2018-12-04, 13:30 authored by Abiola OlaniranAbiola Olaniran, Sumbo Abiose
The raw data provided information on the proximate composition, minerals content, antioxidant activities using DPPH, total phenolic, flavonoid activities in ogi flour produced from sorghum and maize grains separately and preserved with garlic and ginger as bio-preservatives.

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The authors declared that no grants were involved in supporting this work

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    GarlicGingerAntioxidant ActivitiesQualityProximateMineral contentogi flourbio-preservativeMicrobiology not elsewhere classifiedBiochemistry

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