Effect of fermentation time and mix ratio on some nutritional qualitiesof the dry mixture of maize and sorghum powder (Ogi).
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Croatian Journal Food Science and Technology
Abstract
The effect of two process conditions (fermentation time (B) and mix ratio (A)) on the dry mixture of maize (M) and sorghum
(S) powder (ogi) was investigated. Five mix ratios (1 (M50:S50), 2 (M60:S40), 3 (M70:S30), 4 (M80:S20), 5 (M90:S10)), and
five fermentation times (6, 12, 18, 24 and 30 h) were considered. The drying was done at 50 °C in a convective fabricated
cabinet dryer. It took about 2 hours for the drying to be completed. After drying, all samples were analysed for the output
parameters (carbohydrate, crude fibre crude protein, fat content, vitamin C and magnesium content). The results showed that
the interaction of all the levels of the two process conditions did not change the mean values of the carbohydrate, crude protein
and magnesium contents of the dried fermented product (ogi powder). Various combinations of all the levels of the two
process conditions did not cause the value of the carbohydrate, crude fibre, crude protein, fat, vitamin C and magnesium
content to be higher than 83.5%, 0.6%, 3.2%, 1.2%, 3.0%, and 3.85 mg/100g respectively.
Description
Keywords
Ogi, Mix ratio, Fermentation time, Drying, Nutritional qualities