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Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)
Author(s) -
Akintayo Olaide Akinwunmi,
Hashim Yunus Olayemi,
Adereti Adesewa Grace,
Balogun Mutiat Adebanke,
Bolarinwa Islamiyat Folashade,
Abiodun Olufunmilola Adunni,
Dauda Adegbola Oladele,
Solaja Anuoluwapo Abayomi,
Alabi Oluwatoyin Fatai
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15334
Subject(s) - fermentation , food science , amylose , white rice , chemistry , moisture , brown rice , mathematics , agronomy , biology , starch , organic chemistry
In the present study, the physicochemical and sensory properties of ogi (a cereal‐based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa , were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly ( P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly ( P < 0.05) higher L * values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. Practical Applications The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large.