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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

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B. Nwokeke

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Open access Aug 2026

Effect of Soybean Fortification on the Physicochemical and Sensory Properties of Fermented Maize Pap

Fermented maize pap (ogi or akamu) is a traditional cereal-based food widely consumed in Nigeria and other parts of West Africa. Although fermentation can improve cereal digestibility and sensory quality, maize pap remains predominantly carbohydrate-based and relatively limited in protein. Soybean (Glycine max L.) is a...

B. Nwokeke · 0 citations

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