MAKANJUOLA, John Olanrewaju and Makanjuola, Olakunle Moses (2021) EFFECT OF SOAKING PERIOD ON OGI FLOUR PRODUCED FORM SORGHUM FORTIFIED WITH GINGER. Global Scientific Journals, 9 (12). pp. 1144-1152. ISSN 2320-9186
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Abstract
Effect of soaking periods on ogi flour produced from sorghum fortified with ginger was investigated using standard analytical procedure. The sorghum grain and ginger were cleaned, washed with clean portable water, soaked for 24, 35, 48, 60 and 72 hours, processed into ogi slurry using traditional methods and then dried in cabinet dryer at 550C for 36hours. The resulting ogi flour samples obtained were analyzed for proximate composition, functional properties, colour parameters and sensory evaluation. There are significant differences in terms of the proximate composition of ogi flour sample. Moisture content ranged from 10.17 – 11.07%, protein varied from 1.92 – 2.71%, fat ranged from 0.36 – 1.45%, ash ranged from 0.91 – 1.53, fibre varied from 0.16 – 0.63% with carbohydrate varying from 83.53 – 85.49% respectively. The result showed that sample soaked for 36 and 48hours have low ash, fat, fibre and protein contents with higher value in the moisture content and carbohydrate content. Also the functional properties revealed significant differences (p<0.05) in almost all the attributes evaluated. A significant difference (p<0.05) occurred in terms of lightness (L*) and redness (a*) while there was none in terms of the yellowness (b*) of the samples. However, samples soaked for 24hours had the highest mean score in terms of the overall acceptability hence rated the best most preferred
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 08 Mar 2023 20:50 |
| Last Modified: | 08 Mar 2023 20:50 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/2057 |
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