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Impact of Soaking Period and Drying Temperature on the Pasting Properties of Ogi Produced from Some Selected Maize Varieties

Year: 2017

Type: article

Abstract: Impact of some processing conditions on pasting behaviour of ogi from six maize varieties soaked for 12, 24 and 36 hours and dried at 40, 50 and 60°C, respectively was evaluated. There were significant differences (pth hour of soaking had it peak viscosities increased with increase in drying temperature. Similar trend was recorded for trough viscosity of ogi from A5W at 36th hour of soaking while a contrary trend was observed for breakdown viscosity of ogi at 24 and 36th hours of soaking, respectively. Highest setback viscosity of 1110.00cp was obtained at 12th hour of soaking and drying temperature of 40°C. The impact of drying temperature and starch components were more evident compared with varying soaking period of maize on ogi.

Source: American journal of food science and technology

DOI: 10.12691/ajfst-5-5-8

Authors: Olusola Timothy Bolaji, Abegunde T.A, Praise-Ofuani-Oyinloye O.C, Fashakin J.F, Zaccheaus Olasupo Apotiola

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W2766442008

FWCI: 0.228

Cites:

Cited by: 3

Related to: 10