Journal of Food Processing & Technology

Abstract

Effects of Drying Method on Selected Properties of Ogi (Gruel) Prepared from Sorghum (Sorghum vulgare), Millet (Pennisetum glaucum) and Maize (Zea mays)

Ladunni Esther, Aworh Ogugua Charles and Oyeyinka Samson Adeoye

Ogi has the tendency to spoil because of its high moisture content, however the reduction in moisture content through drying can enhance the shelf life, provide convenience and allow for easy reconstitution of the Ogi powder. Foaming, proximate and sensory attributes of foam-mat dried Ogi prepared from sorghum, millet and maize were studied. Each of the cereal mixed with different concentration (5%, 10% and 15%) of foaming agent; glyceryl monostearate (GMS) were whipped and the resulting foam were air dried at 60°C. Cabinet dying was also used to dry the Ogi slurry. The foam densities, proximate and sensory properties were determined using standard methods. Higher foaming agent concentration and longer whipping time resulted in lower foam densities. Foam-mat dried millet Ogi powder had higher foam density than foam-mat dried sorghum and maize Ogi powder. Generally, foammat dried Ogi powder had lower moisture content than cabinet dried Ogi, while foam mat dried Ogi had increased fat, protein and ash content with an increase in foaming agent concentration. The crude fiber of the samples varied significantly among the samples while the carbohydrate content decreased with an increase in foaming agent concentration. Freshly prepared Ogi and foam mat dried Ogi powder had comparable sensory attributes but both fresh and foam-mat dried Ogi powder had better sensory properties than cabinet dried samples.