Effect of differences in variety and dry milling of maize on textural characteristics of Ogi (fermented maize porridge) and Agidi (fermented maize meal)

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Abstract
Samples of ogi from jive maize varieties prepared in distilled or souring water were assessed for their amylograph pasting viscosities. Textural attributes for firmness of agidi similarly prepared from the five maize varieties were evaluated by sensory evaluation. Amylose content of the maize varieties varied between 29 and 34%. The FARZ‐27 maize variety appeared to have the most suitable pasting viscosities for ogi and best gelling characteristics for agidi manufacture, as measured on the Brabender amylograph and by sensory evaluation. Use of ogi souring water in ogi preparation resulted in decreased amylograph pasting viscosities. Agidi prepared using souring water had lower sensory scores for firmness than samples prepared in distilled water. Maize was dry milled and fermented for 0, 2, 4 or 6 days. The implications of this method of preparation for the textural qualities of ogi and agidi are discussed.