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This study evaluated the effect of soaking period (12, 24 and 36 hours) and drying temperature (40,50 and 60°C) on the functional properties of Ogi powder produced from four different maize varieties; A5W, A4Y, D1Y and S7Y. The moisture content and drying rate decreased significantly (p< 0.05) with increase in time and drying temperature. There were no significant difference (p>0.05) in Bulk Density, Sedimentation and Swelling Power. The result revealed that sedimentation volumes were not influenced by processing methods while starch damage of the Ogi powders varies from 92.03 to 95.02%. This increased with increase in drying temperature. Ogi powders had least gelation of 8% for all the maize varieties. There were significant differences (p<0.05) in Viscosity, Solubility, Water Absorption Capacities (WAC) and Oil Absorption Capacities (OAC). Ogi powder produced from A4Y variety and soaked for 12 hours exhibited higher WAC values at 50°C. This variety also displayed higher values of water absorption capacity at all temperatures. Solubility, viscosity and swelling power increased with increase in temperature. The viscosity of the Ogi powders pastes ranged from 1200-1794 cps, and 804-1540 at 80 and 30°C, respectively. Ogi powders produced from D1Y and S7Y exhibited higher degree of retrogradation. Differences observed in the functional properties among varieties highlight the possible application of end-product suitability in Ogi powder processing.

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Socio-economic relevance of fermented food in developing countries is evident. However, the production of this category of food is still achieved under primitive conditions. Ogi a fermented product from maize, sorghum or millet is usually transformed into gruel or porridge when heated. About a quarter of Nigeria population is said to consume Ogi on a weekly bases. This coupled with increasing industrialization and urbanisation in the country may however dictate the need for large-scale production of Ogi. The proposal for industrialisation of this process will lead to a deliberate and calculated combination of chemical or mechanical steps to aid the manufacture of this product. However, the growth of small-scale or large industries for this product may be confronted with some limiting factors prevalent in most third world countries. Ogi production have some similarities in unit operations when compared with corn starch production, therefore the same technologies may be adopted with appropriate modification in the production of Ogi and this will provide employment to a number of people. This review is with a view to establish the need to mechanise the process and as well as point out the technological and economical implication.