Olajide E. Adedeji
Federal University Wukari
Nigeria
Title: Functional, pasting and colour characteristics of ogi(a fermented maize meal) as affected by stage of moringa seed inclusion
Biography
Biography: Olajide E. Adedeji
Abstract
Moringa seed (20%) was incorporated into ogi (80%) at different stages in the flow line of flour. Functional, pasting and L*a*b* colour characteristics of the samples were determined using standard methods. Loose and packed bulk densities ranged from 0.32 to 0.39g/cm3 and 0.57 to 0.70 g/cm3 respectively. 100% ogi flour had the lowest values in both parameters. Water absorption and swelling capacities of the samples ranged from 0.89 to 1.80ml/g and from 5.81 to 6.99 respectively. Pasting viscosity ranged from 870.33RVU to 4660.67RVU with the sample produced through the incorporation of full fat moringa seed flour during souring stage and 100% flour having the least and highest values respectively. Stage of moringa seed inclusion also had effect on the trough, breakdown and final viscosity of the samples. The range of values obtained for these pasting parameters were 599.33-2940.00RVU, 271.00-1720.67RVU and 840.00-5451.67RVU respectively. There was no significant difference (p≥ 0.05) in L*(a measure of whiteness) among the co fermented, blend of and full fat moringa flours, blend of and defatted moringa flour and 100% flour samples. Low values were recorded for these samples in a* (measure of redness), b* (measure of yellowness) and colour intensity.