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PROPERTIES OF OGI POWDERS MADE FROM NORMAL, FORTIFIED AND OPAQUE‐2 CORN
Author(s) -
ADENIJI AYODEJI O.,
POTTER NORMAN N.
Publication year - 1978
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/j.1365-2621.1978.tb02545.x
Subject(s) - steeping , food science , lysine , fermentation , organoleptic , chemistry , tryptophan , taste , grinding , amino acid , biochemistry , materials science , metallurgy
Ogi powders were made from normal corn, corn plus lysine and tryptophan, and opaque‐2 corn by grinding, steeping, fermenting, supplementing and drum drying. Compositional, nutritional, organoleptic, and storage properties of the powders were determined. Processing did not decrease protein content of the corn but total and available lysine were significantly reduced. Tryptophan levels were more stable to processing and in two of the powders increased, probably due to fermentation. All powders were acceptable to a Nigerian taste panel when made into ogi porridge, and storage of powders at 30°C for 18 wk caused only small changes in acceptability. The nutritional quality of the powders as judged by PER values, however, was substantially decreased by processing. The data suggest that supplementation with lysine and other amino acids following rather than preceding drying may be beneficial.