Effect of fermentation time and mix ratio on some nutritional qualitiesof the dry mixture of maize and sorghum powder (Ogi).

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dc.contributor.authorOdewole, M.M
dc.contributor.authorSunmonu, M.O.
dc.contributor.authorOpaleke, D.O.
dc.contributor.authorAdeyinka-Ajiboye, O.
dc.contributor.authorSani, R.O.A.
dc.contributor.authorAiyejoritan, M.T.
dc.date.accessioned2021-06-25T08:28:40Z
dc.date.available2021-06-25T08:28:40Z
dc.date.issued2017
dc.description.abstractThe 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.en_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6143
dc.language.isoenen_US
dc.publisherCroatian Journal Food Science and Technologyen_US
dc.relation.ispartofseries9(2);108-113
dc.subjectOgien_US
dc.subjectMix ratioen_US
dc.subjectFermentation timeen_US
dc.subjectDryingen_US
dc.subjectNutritional qualitiesen_US
dc.titleEffect of fermentation time and mix ratio on some nutritional qualitiesof the dry mixture of maize and sorghum powder (Ogi).en_US
dc.typeArticleen_US

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