Evaluation of amaranth grains for ogi manufacture.
Grain amaranth was evaluated for its ogi making quality. Amaranth, which produced lower (70%) yield of ogi than corn (80%), had higher protein content of 12.2% for its ogi than that of corn with a corresponding value of 6.7%. Nutrient losses were lower for amaranth than corn ogi. Amylograph pasting viscosity showed that amaranth ogi had slightly higher peak viscosity and lower setback value than corn ogi. It was apparent that amaranth grains would be suitable for ogi manufacture.
Department of Food Technology, University of Ibadan, Nigeria.
J O
JO
Akingbala
I A
IA
Adeyemi
S O
SO
Sangodoyin
O L
OL
Oke
D027721:Amaranthus; D004044:Dietary Proteins / Q000032:analysis; D005285:Fermentation; D005502:Food; D006863:Hydrogen-Ion Concentration; D047348:Hydrolyzable Tannins / Q000032:analysis; D019684:Magnoliopsida / Q000737:chemistry; D009549:Nigeria; D010940:Plant Proteins / Q000032:analysis; D013649:Taste; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry
D004044:Dietary Proteins; D047348:Hydrolyzable Tannins; D010940:Plant Proteins