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What is Sorghum Ogi-Baba Storage Study about?

The study investigates the storage characteristics of uncooked Sorghum-based Ogi-baba after drying at 130ºC, focusing on the impact of accelerated drying on quality and shelf life. Results indicate that the 60-minute heating provided the most stable color and odor, while sealed samples showed no fungal infestation, unlike unsealed ones. The research aims to enhance the storage behavior of Ogi-baba, which typically has a short shelf life without refrigeration.

Author

hermanwb3

Language

EN