Akingbala, J.O. and Rooney, L.W. and Faubion, J.M. (1981) Physical, Chemical, and Sensory Evaluation of Ogi from Sorghum of Differing Kernel Characteristics. Journal of Food Science, 46 (5). pp. 1532-1536.
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Abstract
Seven sorghums were processed into ogi, a Nigerian fermented porridge. The color, taste, texture, aroma, and consistency of the ogis were evaluated to determine which sorghums had the best properties for ogi preparation. In general, nonwaxy, white sorghums gave ogi the highest ratings for these properties. Waxy sorghums produced ogi with poor, undesirable consistency. The brown high tannin sorghums produced ogi with undesirable brownish-red color, poor consistency and texture, and low in vitro starch and protein digestibility. Ogi prepared with TAM680 and Funk G776W most closely resembles Nigerian ogi
| Item Type: | Article |
|---|---|
| Author Affiliation: | Cereal Quality Lab, Dept. of Soil & Crop Sciences, Texas A&M Univ., College Station, TX 77843 |
| Subjects: | Crop Improvement > Biotechnology |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 27 Feb 2012 10:59 |
| Last Modified: | 27 Feb 2012 10:59 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3284 |
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