Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of food science
Abstract
In the present study, the physicochemical and sensory properties of ogi (a cereal-based starchy fermented gruel) produced 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 30C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period etc.
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Keywords
Acceptability, fermentation, ogi, physicochemical, rice