Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
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Date
2020
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Abstract
uced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as
the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White
maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e.,
TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had
significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and
lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents
and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C)
tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were
lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L∗ values and distinct color
characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher
preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising
to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as
major roles attributable to amylose contents
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Keywords
acceptability, fermentation, ogi, physicochemical, rice