Maize was cofermented with pigeon pea for ogi production and evaluated for nutritional (proximate composition, minerals, vitamins, and amino acid profile analyses) and antinutritional (phytate, tannin, and trypsin inhibitor activity analyses) qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixt...

Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives hydroxybenzoic acid hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, quercetin with vast health benefits thus can be utilized as functional food ingredients. Millet-based foods their products physiological health-promoting impacts, notably antidiabet...

Generally, vegetables are widely designated as “protective foods” in human diet due to their varied health benefits attributable to the richness in vitamins, essential fatty acids, minerals, amino acids and dietary fiber [1] and various essential bioactive compounds [2]. These include health-promoting plant secondary metabolites composed of antioxidants and phenolic compounds. It is well acknow...