Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

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 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L* values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. Practical Applications The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large.

Drying Effect of Energy Storage Enhanced Multilayer Solar Dryer (ESEMSD) Parameters on the Physicochemical Properties of Dried Ogi

“…The pH was examined in the range of 4.22 to 5.08, as shown in Table 1. The result obtained was similar to the report of Akintayo et al [28], who reported a range of 4.91 to 5.56, and also similar to a report by Frederick et al [29], which recommends an equilibrium pH value of 4.6 or below as a safe pH for the preservation of finished product this is because, the lower the pH, the higher the level of acidity but slightly better than those gotten. The pH of the solardried Ogi reported was within the range of 4.6 to 5.1.…”

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

“…The CIE L* a* b* colour determination was adopted using the procedure described by Akintayo et al (2020) to analyse the colour of the ogi flour samples and it was evaluated objectively using a colorimeter. The colorimeter operates on the International Commission on Illumination (CIE) L*, a* and b* where L* indicates "lightness" (axis: 0 is black, 100 is white), a* means "red-green" (axis: positive values are red, negative values are green and 0 is neutral), b* indicates "yellow-blue" (axis: positive values are yellow, negative values are blue and 0 is neutral).…”

“…Trough viscosity values for the maize ogi and spiced maize ogi samples as presented in Table 7 ranged between 1705.50±7.77 to 2127.50±38.89 RVU. The trough is a significant pasting parameter for starchy foods that typically undergoes an extended period of constant temperature after reaching their peak viscosity (Akintayo et al, 2020).…”

Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters

“…Chinese rice wine starter is a complex mixture of hundreds of flavor compounds, including volatile aromatic compounds that arise from raw materials and from products of microbial metabolism that are present in the different brewing processes (Chen & Xu, 2013;Fei et al, 2011). Akintayo, Hashim, Adereti, Balogun, and Alabi (2020) found that rice has the potential to produce a fermented gruel that is more accepted by consumers than sample from maize. Previous studies have shown that rice wine starter can increase the content of phenolics and antioxidant activity of wine (Cai et al, 2019).…”