Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

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...

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Veröffentlicht in:	Journal of food science 2020-08, Vol.85 (8), p.2380-2388
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	acceptability Acidity Agricultural production Amylose Amylose - analysis Bioreactors Bulk density Chemical Phenomena Consumer Behavior Corn Crop yield Edible Grain - chemistry Fermentation Food Handling - methods Humans Hydrogen-Ion Concentration Moisture content Nigeria ogi Oryza - chemistry physicochemical Politics Quality management Rice Sedimentation Sedimentation rates Sensation Sensory evaluation Sensory properties Starch - chemistry Water content Zea mays - chemistry
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