STEEPING OF WHOLE AND DRY MILLED MAIZE KERNELS IN OGI PREPARATION

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Abstract
Ogi was prepared by steeping whole kernels and dry milled flour in water for 72 and 18 h, respectively. Steeped maize and mash were wet milled, sieved and sedimented. Yields of ogi by the two methods was not different (P .ltoreq. 0.01). The pH decreased more rapidly in the steep of whole maize than in the steep of milled maize although a lower ultimate pH was obtained for steep of milled maize. More protein was recovered in ogi from steeped whole maize than in ogi from steeped dry milled maize. However, more fiber and lipid was recovered in ogi from the dry milled than in ogi from steeped whole maize. There was no difference in ash concentrations of ogi after the two methods of processing. Apparent pasting viscosity, viscosity at 92.degree. C, setback viscosity, and stability of the hot and cold pastes were greater in ogi from steeped whole maize than in ogi from dry milled maize. Steeping of maize before milling is a better method of ogi preparation because it produced ogi with better porridge and stiff gel properties and also better nutrient composition than steeping of dry milled maize.