Ogi Flour Research Articles

Effect of soy supplementation and its stage of inclusion on the quality of ogi – a fermented maize meal

Soybean was incorporated (30:70) at different stages and states in the flow line for ogi production and subjected to sensory, physical, sensory and acceptability tests. Results showed that the soy ogi flours contained 57.7–59.1% carbohydrates, 17.9–18.9% protein, 10.64–11.45% fat, 1.85–2.88% fibre, 2.37–2.75% ash and 17.1–17.5 kJ/g gross energy. These values were significantly ( P < 0.05) higher than values obtained for ogi. The loose bulk densities of soy ogi flours ranged from 0.47 to 0.68 g/cm 3, and packed bulk densities from 0.75–0.84 g/cm 3, while ogi flours were 0.42 and 0.70 g/cm 3, respectively. The apparent gelatinisation temperature of soy ogi flours varied from 75.2–77.5 °C while ogi flour is 70.5 °C. The peak viscosity of ogi flour (control) is 850 BU. Soy ogi flours had lower values, in the range of 270–460 BU. The index of gelatinisation was highest in ogi flour (620 BU), while soy ogi flours range from 250–490 BU. Ogi flour had the highest reconstitution index (105) while soy ogi samples ranged between 83.06 and 99.12. Batch B (prepared by souring soyflour and ogi slurry together for 24 h) was the most preferred upon sensory evaluation. Acceptability tests carried out on Batch B showed that 79% of the respondents rated it good to excellent; 65% noted that its most appealing factors were taste, flavour and consistency, 34% preferred it to the usual ogi; 65% agreed that it was easy to prepare, while 30% reported the soy ogi was easier to prepare than the usual ogi.

Effect of Processing Factors on Rheological Properties of Ogi

Maize flours were obtained by wet milling or dry milling processes in traditional fermented ogi flour with or without fortification with soy fractions. The rheological and paste characteristics of the products were assessed. Inclusion of soy fractions affected the rheological and paste characteristics of the products, specifically in improving the gelatinization index of the products. The products could be described as pseudoplastic, which increase in consistency value with increasing concentration of ogi flour. The consistency index (K) values are much lower in dry milled ogi flour than the wet milled ogi flour. This correlates the patterns of the peak viscosities of dry milled ogi flours compared to the wet milled ogi flour. Changes in rheological characteristics were more noticeable with increase in temperature and addition of souring (fermentation) water.