Effect of Processing Factors on Rheological Properties of Ogi

Abstract

Maize flours were obtained by wet milling or dry milling processes in traditional fermented ogi flour with or without fortification with soy fractions. The rheological and paste characteristics of the products were assessed. Inclusion of soy fractions affected the rheological and paste characteristics of the products, specifically in improving the gelatinization index of the products. The products could be described as pseudoplastic, which increase in consistency value with increasing concentration of ogi flour. The consistency index (K) values are much lower in dry milled ogi flour than the wet milled ogi flour. This correlates the patterns of the peak viscosities of dry milled ogi flours compared to the wet milled ogi flour. Changes in rheological characteristics were more noticeable with increase in temperature and addition of souring (fermentation) water.

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

“…Previous studies in the production of Ogi were on fermentation process (Akinrele, 1970;Banigo et al, 1974;Akingbala et al, 1981;Banigo and Muller, 1972;Sokari, 1992), traditional and modern methods of production of "Ogi , nutritional potentials (Akinrele, 1970;Oke, 1967;Banigo and Muller, 1972b;Akinrele and Bassir, 1967;Akinrele and Edwards, 1971;Fashakin and Ogunsola, 1982), chemical composition of Ogi (Banigo and Muller, 1972;Akinrele, 1970), social status of Ogi (Mensah et al, 1988;Igbedioh et al, 1996) and fortification (Egounlety and Syarief, 1992;Adeniji and Potter, 1978;Akanbi et al, 2003;Adeyemi and Soluade, 1993;Ojofeitimi et al, 1984;Olukoya et al, 1994). The use of high lysine corn for improving the nutritional value of Ogi was reported by Banigo et al (1974) and microbial activities and involvement in the production of Ogi were reported by some researchers (Akingbala et al, 1981;Akoboundu and Hoskins, 1987;Akinrele, 1970;Odunfa and Adeyele, 1985;Olasupo et al, 1997;Teniola and Odunfa, 2002;Ogunbanwo et al, 2003aOgunbanwo et al, , 2003b.…”

Rheology of Soy-Ogi: effect of concentration and temperature

“…The relative accuracy of some other model equations were compared by Yang and Krieger (1978) in predicting the flow curves of non-Newtonian fluids. The processing and rheological properties of variants of Soy-Ogi have recently been reported (Akanbi et al, 2003). The objective of this investigation was to develop an appropriate rheological model for the formulation of gels during heat processing.…”

“…ÔOgiÕ, a fermented food product made from maize, sorghum or millet grains, processed in various forms, is the basis of infant feeding and breakfast cereal liked in some parts of Nigeria (Akanbi, Ade-Omowaye, Ojo, & Adeyemi, 2003). To improve its nutritional value, attempts have been made to fortify ogi with some high protein sources (e.g.…”

Extrusion cooking on pasting properties and relative viscosity of selected starch crops

“…The materials were passed through a 300 um sieve separately and the proximate analysis and moisture contents (dry basis) of samples were determined as described by AOAC (1995) approved method (Table 1). White maize, EV8363-SR QPM (breeder seed) was sourced from the International Institute of Tropical Agriculture (IITA), Ibadan and processed into flour and starch respectively as described by Akanbi et al (2003). Hard durum wheat flour (Triticum aestirum) was purchased from Akure main market.…”