IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 9 NO. 3 2023
DOI: https://doi.org/10.56201/rjfsqc.v9.no3.2023.pg114.127

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Effect of Partial Bran and Hull Restoration on the Quality Characteristics of Ogi: A Fermented Maize Starch Gruel

Owuno, Friday, Obinna-Echem, Patience Chisa and Nwugo, Chizukwa Naomi

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Abstract

The effect of partial bran and hull restoration on the physicochemical, functional, proximate, mineral and sensory properties of Ogi was investigated. Bran and hull was restored at graded levels of 5,10,15,20 and 25% to the ogi. There was significant (p<0.05) increase in pH (3.24 – 3.72) and total solid (0.7 – 3.5%), while viscosity ranged from 126.75 – 131.05 Pa.s. Bulk density decreased significantly (p<0.05) from 0.20 – 0.28 g/ml, with increase in water absorption capacity (3.02 – 4.02 g/g) solubility (7.10 – 14.15%) and swelling power (10.71 – 11.00g). Gelation time (1.82 – 1.49 min) and temperature (72.20 – 70.85?C) did not differ significantly (p<0.05). There was significant (p<0.05) decrease in moisture (8.85 – 4.70%) and carbohydrate (76.86 – 73.40%) and increase in protein (6.50- 8.4%), fat (4.98 – 6.79%), ash (0.40-0.90%) and crude fiber (2.5- 6.04%). Zinc, potassium, magnesium and iron content increased significantly (p<0.05) from 0.40 – 1.40, 56.31 – 81.49, 17.89 – 34.71 and 7.01 - 10.57 mg/100 respectively. Samples had varying degrees of likeness for the sensory attributes. The control and sample B with 5% bran and hall had significantly (p<0.05) the highest degree of likeness for all attributes. The restoration of up to 5% is recommended based on the qualities evaluated.

keywords:

Ogi, Bran and Hull, physicochemical, functional, proximate, mineral and sensory properties

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References:

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