Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi

Adeyemi, I. A.; Beckley, O.

doi:10.1016/s0733-5210(86)80039-x

Cited by 59 publications

(58 citation statements)

References 10 publications

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“…The difference in water absorption might be due to the quantity of damaged and undamaged starch present with the flour sample (Asiedu 1989). Water absorption in flour correlate positively with the amylase content and also particle size of the okara flour (Adeyemi and Beckley 1986). Water absorption capacity is an indication of the extent to which protein can be incorporated into food formulation.…”

Section: Resultsmentioning

confidence: 99%

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Mbaeyi-Nwaoha

Uchendu

2015

J Food Sci Technol

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Breakfast cereals was formulated from blends of acha and fermented okara (soybean residue). Acha grains were cleaned, winnowed, washed, dried (at 50°C for 4 h) and milled into flour. Okara was processed from soybean seed through the stepwise procedure of cleaning, soaking, washing, milling and sieving. The residue was divided into five portions, fermented differently for 0, 12, 24, 36, and 48 h and then dried at 50°C for 6 h. Acha flour (UFAC) was milled and blended at 50, 60, 70, 80, 90, 100 % ratio with milled okara flour. Functional properties (bulk density, water absorption capacity, swelling capacity, wettability, viscosity and particle size distribution, microbial load, and proximate composition were carried out on the individual flour samples. The blended flours were conditioned, partially heat treated (for 10 min

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Section: Resultsmentioning

confidence: 99%

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Mbaeyi-Nwaoha

Uchendu

2015

J Food Sci Technol

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“…Amylolytic enzymes hydrolyse the cooked cereal starch and thus create available carbohydrate for proliferation of organisms mainly from the malt. Dry milling has been reported (Adeyemi and Beckley, 1986) to cause high levels of mechanical damage to the starch granules, thus making them more susceptible to attack by either endogenous amylolytic enzymes or hydrolytic enzymes of microorganisms (Akigbala et al, 1987). The results indicated that the malt added at the start of Phase II contained more microorganisms than the larger amount of unmalted maize grits at Phase I, which could be attributes of the malting process.…”

Section: Phase IImentioning

confidence: 94%

Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage

Abegaz¹,

Beyene²,

Langsrud³

et al. 2002

Journal of Food Technology in Africa

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Samples of borde from open markets at five localities in southern Ethiopia showed average aerobic mesophilic count (AMC), lactic acid bacteria (LAB) and yeast counts of 9.9, 10.1, and 8.1 log CFU g -1 respectively. Enterobacteriaceae (EB) were <1 to 3.5 log CFU g -1 . The pH was 3.92±0.14. During the traditional production of borde with its four phases, the proportions of ingredients and cooking temperature were measured. Development of pH, titratable acidity, microbial load and mash temperature were monitored at 6 h intervals. The yield and production cost were assessed. The initial pH of 6.01 fell to 3.84 at end of Phase I. However, the pH increased at the start of Phase II, III and IV fermentations due to addition of malt and/or unmalted cooked ingredients and then decreased to below pH 4.0 at the end of each phase. During Phase I, EB increased from 5.1 to 7.7 log CFU g -1 at http://www.bioline.org.br/request?ft02021 (1 of 15)9/18/2004 6:56:48 AM http://www.bioline.org.br/request?ft02021 24 h, but were not detected after 48 h. AMC, LAB and yeasts increased from their initial 6.5, 5.3 and 4.5 respectively to 10.5, 10.6 and 7.5 log CFU g -1 at end of Phase I. The AMC of cooked ingredients were 4.6-4.9 log CFU g -1 , while EB, yeasts and LAB were not detected. After mixing the cooked ingredients and malt, the AMC, LAB and yeasts increased from 7.1, 6.3 and 5.4 at Phase II to 10.5, 10.5 and 8.6 log CFU g -1 in borde, respectively. EB decreased from 5.2 to <1 log CFU g -1 at Phase II and were not detected in borde. The major roles of Phase I, II, III and IV are production of an acidic fermented mass, bulk starter production, main and corrective fermentations respectively.

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“…The term "pasting" is referred to as changes in viscosity during gelation (Zeng et al, 1996), mainly dependent on the starch content of gelatinized food (Adeyemi and Beckley, 1986). The peak viscosity of the flour was 120.5 RVU, trough viscosity was 112.1 RVU, breakdown viscosity was 8.5 RVU, final viscosity was 132.2 RVU, setback viscosity was 201.4 RVU, peak time was 5.9 min and pasting temperature was 81.47°C.…”

Section: Pasting Properties Of Amaranth Flourmentioning

confidence: 99%

Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste

Tanimola¹,

Otegbayo²,

Akinoso³

2016

Afr. J. Food Sci.

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Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28%, ash content of 1.87%, total carbohydrate of 71.09% and a food calorific value of 417.28 kcal. Mineral analysis showed that the amaranth flour has 6.27 mg/100 g of Zn, 5.96 mg/100 g of Mn, 18.23 mg/100 g of Mg, 11.00 mg/100 g of Fe and 33.29 mg/100 g of Ca. The amylose and amylopectin content was 18.62% and 81.38% respectively. Pasting characteristics showed the Peak viscosity of amaranth flour to be 120.5 RVU. The color parameters of the flour and it resulting paste has the L* value to be 71.26 and 41.98 respectively and the brown index to be 28.74 and 58.02 respectively. Functional properties of the amaranth flour in terms of it water absorption capacity, swelling index, solubility, dispersibility and reconstitution index, showed it suitability for paste, as well as its acceptance in terms of appearance, smoothness, taste, aroma and overall acceptability. The properties of amaranth flour indicate its suitability for use as a substitute for other flour based paste commonly consumed by Nigerians as a staple food, in addition with its high nutritional value, which can help contribute to nutrition and food security in Nigeria.

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Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi

Cited by 59 publications

References 10 publications

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage

Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste

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