@article{ajfst2017558,
author={{O.T., Bolaji and T.A, Abegunde and O.C, Praise-Ofuani-Oyinloye and J.F, Fashakin and Z.O., Apotiola},
title={Impact of Soaking Period and Drying Temperature on the Pasting Properties of Ogi Produced from Some Selected Maize Varieties},
journal={American Journal of Food Science and Technology},
volume={5},
number={5},
pages={220--227},
year={2017},
url={http://pubs.sciepub.com/ajfst/5/5/8},
issn={2333-4835},
abstract={Impact of some processing conditions on pasting behaviour of ogi from six maize varieties soaked for 12, 24 and 36 hours and dried at 40, 50 and 60ˇăC, respectively was evaluated. There were significant differences (p&lt;0.05) in the pH and pasting values of ogi from all the maize varieties. High values of peak viscosities were recorded for ogi dried at 50ˇăC irrespective of the soaking periods. Ogi from S7Y at 12<SUP>th</SUP> hour of soaking had it peak viscosities increased with increase in drying temperature. Similar trend was recorded for trough viscosity of ogi from A5W at 36<SUP>th</SUP> hour of soaking while a contrary trend was observed for breakdown viscosity of ogi at 24<SUP> </SUP>and 36<SUP>th</SUP> hours of soaking, respectively. Highest setback viscosity of 1110.00cp was obtained at 12<SUP>th</SUP> hour of soaking and drying temperature of 40ˇăC. The impact of drying temperature and starch components were more evident compared with varying soaking period of maize on ogi.},
doi={10.12691/ajfst-5-5-8}
publisher={Science and Education Publishing}
}