Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)

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dc.contributor.authorAkintayo, O.A.
dc.contributor.authorHashim, Y.O.
dc.contributor.authorAdereti, A.G.
dc.contributor.authorBalogun, M.A.
dc.contributor.authorBolarinwa, I.F.
dc.contributor.authorAbiodun, O.A.
dc.contributor.authorDauda, A.O.
dc.contributor.authorSolaja, A.A.
dc.contributor.authorAlabi, O.F.
dc.date.accessioned2021-10-15T11:17:57Z
dc.date.available2021-10-15T11:17:57Z
dc.date.issued2020
dc.description.abstractuced 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 contentsen_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6687
dc.relation.ispartofseries85;8
dc.subjectacceptabilityen_US
dc.subjectfermentationen_US
dc.subjectogien_US
dc.subjectphysicochemicalen_US
dc.subjectriceen_US
dc.titlePotentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)en_US
dc.typeArticleen_US

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