Manufacturing of Ogi from Malted (Germinated) Corn (Zea mays):Evaluation of Chemical, Pasting and Sensory Properties |
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| Authors: | ERIC C. OKOLI I. A. ADEYEMI |
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| Affiliation: | Author Okoli is with the Dept. of Food Science and Technology, Anambra State University of Technology, Enugu-Nigeria. Author Adeyemi is with the Dept. of Food Science and Technology, Obafemi Awolowo Univ. (University of Ife), lle-lfe-Nigeria. |
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| Abstract: | The properties of Ogi derived from malted corn using wet and dry milling processes were studied. Residual protein content of malted Ogi was slightly higher than those of Ogi. Malted dry milled Ogi retained a higher protein level. Malted Ogis gave lower amylograph maximum viscosities than nonmalted Ogis. Other pasting characteristics (starch stability, index of gelatinization and ease of cooking) were not adversely affected by malting in wet milled Ogis. Dry milled malted Ogi had lower stability and index of gelatinization values. Color, texture and flavor of malted and nonmalted Ogi porridges differed (P < 0.05). Ogi porridge and paste derived from malted grains using wet milling were acceptable (P < 0.05). |
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