Bolaji O.T.^1,, Abegunde T.A¹, Praise-Ofuani-Oyinloye O.C¹, Fashakin J.F², Apotiola Z.O.¹

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 60°C, respectively was evaluated. There were significant differences (p<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 50°C irrespective of the soaking periods. Ogi from S7Y at 12^th 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^th hour of soaking while a contrary trend was observed for breakdown viscosity of ogi at 24 and 36^th hours of soaking, respectively. Highest setback viscosity of 1110.00cp was obtained at 12^th hour of soaking and drying temperature of 40°C. The impact of drying temperature and starch components were more evident compared with varying soaking period of maize on ogi.

ogi, soaking period, drying, pasting, viscosity