Effect of processing techniques on pasting properties, colour and consumer acceptability of Ogi produced from four varieties of maize

Abstract

This study was aimed at investigating the common processing techniques and the effect on consumers’ concerns (pasting, colour and sensory parameters) for ogi produced from four varieties of maize (TZL COM4(A4W), ACR9931DMRSRY (C3Y), BR9928DMRSRY, (B2Y) and ACR97COM1 (E9W). Ogi was produced during the soaking period in the range of 12 to 96 hrs at an average soaking temperature of 28 and 65ºC, respectively. The result revealed that there were significant differences (p<0.05) in the pasting properties. The peak viscosities ranged from 165.01-184.174 RVU and 165.01-188.94 RVU for C3Y, 161.889-184.60 and 162.35-199.42 RVU for B2Y, 165.48- 187.86 and 165.811.202.62 RVU E9W soaked at 28 and 65°C, respectively. Higher values of Breakdown viscosity were recorded for ogi produced at 60, 72, 84 and 96th hrs of soaking for maize varieties B2Y and C3Y. The cooking time obtained was all less than 7 mins, while the pasting temperature ranged from 75-84°C. There were significant differences (p<0.05) in the sensory parameters evaluated. Ogi from A4W at the soaking period of 12 hrs was favourably scored 6.90 and 7.40 for sourness. Ogi soaked at 28 and 65ºC was scored higher for colour at 12th hr for all the varieties. The result indicated that the soaking period and method prompted the lightness of Ogi produced from maize grains. The colour changes were significantly higher in the yellow maize varieties B2Y and C3Y.