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Croatian journal of food science and technology, Vol. 9 No. 2, 2017.

Original scientific paper

https://doi.org/10.17508/CJFST.2017.9.2.04

Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi)

M. M. Odewole orcid id orcid.org/0000-0002-0490-9866 ; Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin, Nigeria
M. O. Sunmonu ; Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin, Nigeria
Deborah Oluyemisi Opaleke ; Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria
Olabamibo Adeyinka-Ajiboye ; Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin, Nigeria
Rafat Ojuolape A. Sani ; Department of Food Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin, Nigeria
M. T. Aiyejoritan orcid id orcid.org/0000-0003-3487-995X ; Department of Agricultural and Biosystems Engineering, Faculty of Engineering and Technology, University of Ilorin, Ilorin, Nigeria

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Abstract

The effect of two process conditions (fermentation time (B) and mix ratio (A)) on the dry mixture of maize (M) and sorghum (S) powder (ogi) was investigated. Five mix ratios (1 (M50:S50), 2 (M60:S40), 3 (M70:S30), 4 (M80:S20), 5 (M90:S10)), and five fermentation times (6, 12, 18, 24 and 30 h) were considered. The drying was done at 50 °C in a convective fabricated cabinet dryer. It took about 2 hours for the drying to be completed. After drying, all samples were analysed for the output parameters (carbohydrate, crude fibre crude protein, fat content, vitamin C and magnesium content). The results showed that the interaction of all the levels of the two process conditions did not change the mean values of the carbohydrate, crude protein and magnesium contents of the dried fermented product (ogi powder). Various combinations of all the levels of the two process conditions did not cause the value of the carbohydrate, crude fibre, crude protein, fat, vitamin C and magnesium content to be higher than 83.5%, 0.6%, 3.2%, 1.2%, 3.0%, and 3.85 mg/100g respectively.

Keywords

ogi; mix ratio; fermentation time; drying; nutritional qualities

Hrčak ID:

191216

URI

https://hrcak.srce.hr/191216

Publication date:

20.12.2017.

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