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American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2014, 2(5), 150-157
DOI: 10.12691/ajfst-2-5-3
Open AccessReview Article

Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

Bolaji O.T.1, , Oyewo A.O1 and Adepoju P.A1

1Department of Food Technology Ikorodu Lagos Lagos State Polytechnic

Pub. Date: October 28, 2014
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Cite this paper:
Bolaji O.T., Oyewo A.O and Adepoju P.A. Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties. American Journal of Food Science and Technology. 2014; 2(5):150-157. doi: 10.12691/ajfst-2-5-3

Abstract

This study evaluated the effect of soaking period (12, 24 and 36 hours) and drying temperature (40,50 and 60°C) on the functional properties of Ogi powder produced from four different maize varieties; A5W, A4Y, D1Y and S7Y. The moisture content and drying rate decreased significantly (p< 0.05) with increase in time and drying temperature. There were no significant difference (p>0.05) in Bulk Density, Sedimentation and Swelling Power. The result revealed that sedimentation volumes were not influenced by processing methods while starch damage of the Ogi powders varies from 92.03 to 95.02%. This increased with increase in drying temperature. Ogi powders had least gelation of 8% for all the maize varieties. There were significant differences (p<0.05) in Viscosity, Solubility, Water Absorption Capacities (WAC) and Oil Absorption Capacities (OAC). Ogi powder produced from A4Y variety and soaked for 12 hours exhibited higher WAC values at 50°C. This variety also displayed higher values of water absorption capacity at all temperatures. Solubility, viscosity and swelling power increased with increase in temperature. The viscosity of the Ogi powders pastes ranged from 1200-1794 cps, and 804- 1540 at 80 and 30°C, respectively. Ogi powders produced from D1Y and S7Y exhibited higher degree of retrogradation. Differences observed in the functional properties among varieties highlight the possible application of end-product suitability in Ogi powder processing.

Keywords:
Ogi Maize soaking drying viscosities functional properties

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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