Effect of drying method and cereal type on functional and pasting properties of ogi powder
| dc.contributor.author | Ladunni, E | |
| dc.contributor.author | Oyeyinka, Adewumi | |
| dc.contributor.author | Oyeyinka, Samson | |
| dc.contributor.author | Aworch, Ogugua | |
| dc.date.accessioned | 2018-11-29T11:02:52Z | |
| dc.date.available | 2018-11-29T11:02:52Z | |
| dc.date.issued | 2015 | |
| dc.description.abstract | Ogi also known as gruel is a fermented food prepared from cereals. The purpose of this research is to investigate the effect of drying methods and cereal type on functional properties of ogi powder Maize, millet and sorghum (red variety) were obtained from local market in Ibadan, Nigeria. Ogi was prepared by traditional method. The slurry obtained was dried by cabinet and foam mat drying methods. The pasting and other functional properties of the dried ogi were assessed using standard methods Drying method did not influence the pH, and gelling ability of ogi prepared from maize, millet and sorghum grains. However both drying method and cereal type influenced the pasting and other functional properties of the dried ogi powder. Foam mat dried ogi samples generally showed significantly (p<0.05) lower peak viscosities compared to cabinet dried samples.With increasing concentration of foaming agent from 5 to 15%, the peak viscosities of the dried ogi showed a progressively reduced. However, cabinet dried ogi cooked faster (78-79oC) than foam mat dried samples (80-95oC) as indicated by their pasting temperatures. Foam mat dried ogi samples generally had higher water absorption capacities than cabinet dried ogi. Foam mat dried ogi powder show better water absorption capacity dispersibility, foamability, and viscosity compared to cabinet dried samples. The selection of a particular drying method for ogi will depend on the desired application. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1245 | |
| dc.language.iso | en | en_US |
| dc.publisher | National University of Food Technologies, Kyiv, Ukraine | en_US |
| dc.subject | Functionality | en_US |
| dc.subject | Sorghum Millet | en_US |
| dc.subject | Maize | en_US |
| dc.subject | Ogi | en_US |
| dc.title | Effect of drying method and cereal type on functional and pasting properties of ogi powder | en_US |
| dc.type | Article | en_US |