Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

Bolaji, Olusola Timothy; A.O, Oyewo; P.A, Adepoju

doi:10.12691/ajfst-2-5-3

Cited by 22 publications

(17 citation statements)

References 43 publications

(34 reference statements)

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“…The concentration of respective volatile compounds in dried ogi compared with respective concentration in wet ogi is as shown in Figure 2. These losses of the volatile compounds may have contributed to the observation of usual deviation in aroma and flavour of dried ogi from fresh ogi slurry in earlier research works (Bolaji, Oyewo andAdepoju, 2014, Bolaji et al, 2015). The contor response surface model plot in Figure 3 revealed Acetaldehyde 9.71 9.72 9.87 9.696 9.692 9.74 9.75 9.74 9.74 9.73 9.75 9.86 9.73 9.86 9.69…”

Section: Volatile Compoundmentioning

confidence: 90%

“…The reduced water activity during drying of food materials helps prevent undesirable reactions, deterioration and spoilage. By this, the Shelf-life of food material is increased, transportation and distribution of food are made easy as a result of volume reduction (Moraga et al, 2004;Hawlader et al, 2006;Shi et al, 2008;Bolaji, Oyewo and Adepoju, 2014). However, physical changes, chemical reactions and alteration in some sensory characteristics were reported by some researchers as a possibility during this process (Díaz-Maroto et al, 2003;Zielinska and Michalska 2016;Huang et al, 2016;Bolaji et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

“…This makes dried ogi with potential shelf-life stability a needed option. In the past, drying of ogi was attempted and recommended to increase shelf life (Bolaji, Oyewo and Adepoju, 2014;Bolaji, Akindele and Aina, 2014;Bolaji et al, 2015). However, based on the findings of some researchers, the flavour, aroma and taste usually impacted by the presence of volatile compounds may be affected by dehydration process (Zielinska and Michalska 2016;Huang et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Bolaji¹,

Apotiola²,

Ojo³

et al. 2019

Food Res.

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This research aimed at studying the drying kinetic and impact on the volatile compounds of ogi slurry dried within designed drying condition (Drying temperature: 40, 50 and 60°C and drying time: 8, 10 and 12 hrs) using a central composite rotatable experimental design with two factors and five levels (-1.4142, -1, 0, 1 and 1.4142). Gas Chromatography-Mass Spectrometry (GC-MS) was used to detect volatile compounds of the dried ogi. The results revealed that the moisture content and moisture ratio of the samples decreased continually with the increase in drying temperature and time. The drying rate of the operation also decreased with increased drying time. The retention time of thirty-five volatile compounds detected in fresh ogi, dried ogi and dried maize grains ranged from 9.67 to 26.96 mins. There was a significant difference (p<0.05) between the concentration of volatile compounds detected in wet ogi compared with dried ogi. More than twenty volatile compounds identified in dried ogi and dried maize grains significantly (p<0.05) reduced up to 95-99% when compared with fresh wet ogi. The first and second principal components for dried ogi had variances of eigenvalue 32.04 and 1.92, respectively. The study revealed and established the challenges of retaining important volatile compounds responsible for aroma flavour in dried ogi product, most especially with the use of a cabinet dryer

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Section: Volatile Compoundmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Bolaji¹,

Apotiola²,

Ojo³

et al. 2019

Food Res.

View full text Add to dashboard Cite

show abstract

“…This was carried out following a documented procedure as described by Bolaji, Oyewo, and Adepoju (2014) with little modification. Ogi samples were each weighed (0.5 g, dry basis) into 10 mL distilled water in a separate test tube, heated in water bath at 60, 80, and 100°C.…”

Section: Solubility Indexmentioning

confidence: 99%

“…This is plausible, as the higher the moisture content, the lower the bulk density, thus the lower the sedimentation tendency. Sedimentation property can be used as an index to assess the extent of damage to starch gelatinization, swelling power, and cooking quality (Bolaji et al, 2014). Specifically, sedimentation is a very vital parameter since it is one of the key unit operations involved in ogi production.…”

Section: Sedimentation Propertymentioning

confidence: 99%

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Akintayo

Hashim

Adereti

et al. 2020

Journal of Food Science

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In the present study, the physicochemical and sensory properties of ogi (a cereal‐based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L* values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. Practical Applications The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large.

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Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology

Atukuri

Odong

Muyonga

2019

Food Science & Nutrition

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The study was designed to optimize extrusion processing conditions for production of instant grain amaranth flour for complementary feeding. Multi‐response criteria using response surface methodology and desirability function analysis were employed during the study. The central composite rotatable design (CCRD) was used to determine the level of processing variables and to generate the experimental runs. The process parameters tested included extrusion temperature (110–158°C), screw speed (40–52 Hz), and feed moisture content (11%–16%), while response variable was protein digestibility, sensory acceptability, water absorption index, water solubility index, bulk density, and viscosity. Data obtained from extrusion were analyzed using response surface methodology. Data were fitted to a second‐order polynomial model, and the dependent variables expressed as a function of the independent variables. Analysis of variance (ANOVA) revealed that extrusion parameters had significant linear, quadratic, and interactive effects on the responses. Numerical optimization indicated that the optimum extrusion parameters were extrusion temperature of 150°C, extrusion speed (screw speed) of 50 Hz, and feed moisture content of 14.41%. The responses predicted for optimization resulted in protein digestibility 81.87%, water absorption index 1.92, water solubility index 0.55, bulk density 0.59 gm/L, viscosity 174.56 cP (14.55 RVU), and sensory acceptability score of 6.69, with 71% desirability.

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Soaking and Drying Effect on the Functional Properties of Ogi Produce from Some Selected Maize Varieties

Cited by 22 publications

References 43 publications

Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Drying kinetics and impact on the volatile compounds of ogi using response surface modelling

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology

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