Evaluation of changes in pasting properties of ogi during storage
Electronic Journal of Environmental, Agricultural and Food Chemistry
Lagos State polytechnic, Dept of Food science, Shagamu Road, Ikorodu, Lagos, Nigeria; University Of Agriculture Dept Food science and Technology, Abeokuta ogun state, Nigeria; Federal University of Technology, Dept of Agriculture Engineering, Akure Ondo S
This study was conducted to investigate the effect of storage temperature on pasting properties of ogi. This was processed using traditional method and stored at different temperatures (27±3°C, 5 ±2°C, -10±3°C and -20 ±3°C) for a period of 12 weeks, this was repeated for another 12 weeks. Ogi samples were subsequently dried in cabinet drier at temperature of 47±3°C. The peak and final viscosity of ogi stored at the ambient temperature (27±3°C), witnessed a noticeable reduction from week four (4) of storage. Storage at temperature of 5 ±2°C, -10±3°C and -20 ±3°c conditions maintained the hold strength throughout the storage period. There was significant difference (p<. 0.05) in the values of breakdown viscosity. The setback viscosity values were consistently maintained in storage condition of 5 ±2°C, -10±3°C and -20 ±3°C throughout the period of storage but a consistent reduction was observed in ogi stored at 27±3°C. The range of pasting temperature for ogi samples throughout the period of storage was between 76 and 79°C. The cooking time ranged from 4.80 and 5.70 minutes. The study showed that gelling stability and pasting ability tend to witness reduction with increase in storage period at ambient temperature (27±3°C) and 5±2°C if the storage period is increased beyond that used in this research work.