Effect of Corn Varieties on Ogi Quality
- 1 March 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 322-324
- https://doi.org/10.1111/j.1365-2621.1987.tb06603.x
Abstract
Six Nigerian corn varieties were assessed for kernel weight and proximate composition. The quality of ogi processed from the corn varieties was evaluated on a Brabender amylograph and an Adams consistometer. While kernel weight of the corn samples varied between 23.1 and 28.5g, the yield of ogi ranged from 51–60%, with FARZ 27 and TZSR‐W giving the highest yield. TZE‐4 recorded the highest amylograph peak viscosity of 615 B.U. while FARZ 27 was the most stable with a value of 115 B.U. with TZESR‐W recording the highest value of 980 B.U. for its index of gelatinization. The range of 6–14 obtained for Adams consistometer value suggested its possible use in ogi quality evaluation.This publication has 7 references indexed in Scilit:
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