Mathew, B.K. and Adebowale, A.O. and Oladayo, B.O.
(2018)
Effect of traditional and modified grain-soaking
methods on physicochemical characteristics and
consumers’ acceptability of sorghum ogi.
African Journal of Food Science, 12 (3).
pp. 28-37.
![[img]](http://eprints.icrisat.ac.in/15843/1.hassmallThumbnailVersion/AfricanJFoodScience_12_3_28-37_2018.pdf)  Preview |
|
PDF (This is an Open Access Article)
- Published Version
| Preview
|
Abstract
The influence of traditional and modified soaking methods and varietal difference of sorghum
[Sorghum bicolor (Linn.) Moench] grains on the physicochemical properties and consumers’
acceptability of ogi was investigated. Three sorghum varieties (SAMSORG-14, SAMSORG-41 and
SAMSORG-42) were used for the study, and each was subjected to three grain-soaking methods
(SGW-72, PBW-24 and IBG5-24) after which ogi was produced and then oven-dried (55°C for 18 h).
The pH of sorghum ogi prepared from IBG5-24 method was statistically higher (p<0.05) than those
from others while it exhibited a correspondingly lowest total titratable acidity. The water absorption
capacity (252 to 293%) of ogi also varied with respect to the grain varieties and soaking methods
applied. The pasting properties of ogi samples gave significantly varied values (p<0.05) with respect
to grain varieties and soaking methods, and these include peak viscosity (560 to 1311 cP), breakdown
viscosity (117 to 317 cP), final viscosity (801 to 1571 cP) and setback viscosity (358 to 577 cP). The
lightness index (L*-value) of ogi from IBG5-24 method was statistically lower (p<0.05) than that of
others while both the swelling capacity and solubility index of ogi samples exhibited increasing
values with the elevation of temperature of heating. The sensory quality rating of sorghum gruel (reconstituted
and boiled ogi) revealed that ogi from ‘SAMSORG-42 (PBW-24)’ was rated the highest in
terms of colour, taste, consistency, aroma and overall acceptability though not significantly different
(p<0.05) from samples of ‘SAMSORG-14 (PBW-24)’ and ‘SAMSORG-41 (PBW-24)’. Grain-soaking
methods and varietal difference have therefore been shown to influence the physicochemical
characteristics and consumers’ preference of sorghum ogi.
| Item Type: |
Article
|
| Uncontrolled Keywords: |
Sorghum, ogi, drying, physicochemical, soaking technique |
| Author Affiliation: |
Cereal, Root and Tuber Processing Unit, Department of Food Science and Technology, Federal University of
Technology, P.M.B. 704, Akure, Ondo State, Nigeria |
| Subjects: |
Postharvest Management > Food Technology |
| Divisions: |
Sorghum |
| Depositing User: |
Mr T L Gautham
|
| Date Deposited: |
04 Mar 2019 03:59 |
| Last Modified: |
04 Mar 2019 03:59 |
| URI: |
http://eprints.icrisat.ac.in/id/eprint/15843 |
Actions (login required)
 |
View Item |
