食品加工与技术杂志

抽象的

Functional and Pasting Properties of Maize ‘Ogi’ Supplemented with Fermented Moringa Seeds

Jude-Ojei BS, Lola A, Ajayi IO and Ilemobayo Seun

The process of Ogi production results in remarkable nutrient loss, Moringa seed flour, rich in micronutrients and vitamins, could increase the micronutrient and macronutrient contents of ogi. This study aimed at evaluating the functional and pasting properties of ‘ogi’ supplemented with fermented Moringa seeds. Moringa seeds was de-feathered and fermented for 48 h, dried and milled into flour. Maize ‘ogi’ was produced following traditional methods. Maize-Moringa Ogi was formulated by mixing the samples in ratio 90:10, 80:20 and 70:30 while 100% maize and 100% Moringa flour serves as control. The functional properties, shows that the swelling capacity ranged between (0.94 ml to 0.74 ml), water absorption (18 ml to 13 ml) and bulk density (0.66 g/ml to 0.36 g/ml), and the least gelation for 10% to 30% Moringa seed inclusion results showed no gelation at 2%, 4%, 6% and 8%, weak gel at 10%, 12%, 14% and 16% and strong gel at 18% and 22%. In pasting properties, the result of peak viscosity of the samples ranged between (3552.67 RVA to 15.00 RVA), trough (1842.33 RVA to 8.50 RVA), breakdown (1717.33 RVA to 7.00 RVA), final viscosity (3926.67 RVA to 12.00 RVA), set back (2084.67 RVA to 4.00 RVA) and peak time (5.00 to 4.47 min). The addition of Moringa seed flour to maize-‘ogi’ reduced the functional and pasting properties.