Journal of Food Processing & Technology

Aworh Ogugua Charles

Publications

• Research Article
  Effects of Drying Method on Selected Properties of Ogi (Gruel) Prepared from Sorghum (Sorghum vulgare), Millet (Pennisetum glaucum) and Maize (Zea mays)
  Author(s): Ladunni Esther, Aworh Ogugua Charles and Oyeyinka Samson AdeoyeLadunni Esther, Aworh Ogugua Charles and Oyeyinka Samson Adeoye
  
  Ogi has the tendency to spoil because of its high moisture content, however the reduction in moisture content through drying can enhance the shelf life, provide convenience and allow for easy reconstitution of the Ogi powder. Foaming, proximate and sensory attributes of foam-mat dried Ogi prepared from sorghum, millet and maize were studied. Each of the cereal mixed with different concentration (5%, 10% and 15%) of foaming agent; glyceryl monostearate (GMS) were whipped and the resulting foam were air dried at 60°C. Cabinet dying was also used to dry the Ogi slurry. The foam densities, proximate and sensory properties were determined using standard methods. Higher foaming agent concentration and longer whipping time resulted in lower foam densities. Foam-mat dried millet Ogi powder had higher foam density than foam-mat dried sorghum and maize Ogi powder. Generally, foammat dried O.. View More»
  DOI: 10.4172/2157-7110.1000248

  Abstract PDF