Effect Of Processing Methods on the Quality Characteristics of Ogi From two Varieties of Millet

Abstract

Ogi was produced from two varieties of millet (finger and pear millet) using three processing methods: dry milling, soaking and dry milling; and the traditional soaking, wet milling and wet sieving processes. Evaluation of physiochemical, functional, pasting, proximate and sensory properties of millet ogi samples was by standard analytical methods. Finger and pearl millet ogi had pH, total titratable acidity and viscosity of 4.22 - 5.29 and 3.88 – 5.32, 0.39 – 0.58 and 0.28 – 0.79 % Lactic acid and 138.40 – 145.80 and 8.36 – 11.81 Pa.s respectively. Bulk density, water absorption capacity and swelling power of the finger and pearl millet ogi ranged from 1.73 - 2.00 and 1.82 – 1.88 (g/ml), 1.80 – 2.00 and 1.50 – 1.80 g/g and 0.02 – 0.31 and 0.03 – 0.17 g/g respectively. Proximate composition varied respectively, from 2.75 – 7.50, 3.20 - 4.10, 6.16 - 9.71, 2.73 - 5.65, 1.57 - 3.96 and 70.28 - 79.85% for moisture, fat, protein, crude fibre, ash and carbohydrate for finger millet and 3.50 - 11.00, 6.00 - 9.10, 6.29 - 12.39, 2.08 - 3.15, 0.42 – 1.49 and 72.07 - 73.04% for pearl millet. Pasting properties for finger millet ogi ranged from 272.62 - 310.84, 131.04

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