Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa. but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger pow... https://jalyttlers.shop/product-category/pestle/