EFFECT OF SOAKING PERIOD ON THE FUNCTIONAL PROPERTIES OF OGI PRODUCED FROM SOME SELECTED MAIZE VARIETIES

ABSTRACT

The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36^th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 55⁰C. The ogi powder obtained was analyzed for functional and proximate properties. The result showed that the bulk density ranged from 0.80 – 1.14g/ml. Sample N6W soaked 12^th hr had highest value while sample E1Y un-soaked at 0 hour recorded lowest value. Starch solubility increased from 5.01 - 3.88% with sample R6Y observed to have highest value at soaking period 24^th hour while E1Y recorded lowest at 0 hour. Water absorption increased from 1.58 – 33.01% for sample R6Y soaked at 24^th had highest value while E1Y soaked at 0 hour had lowest value. Least gelation decreased from 7.33 – 2.33% for sample E1Y soaked at 12^th hours observed to have highest value while B2W soaked at 0 hour recorded lowest value. The moisture content increase from 7.75 – 54.73% sample R6Y soaked at 36^th hours had highest value while B2W soaked at 0 hour had lowest. There was significant difference (p<0.05) in starch solubility and water absorption capacity. The research confirmed soaking influence functional properties of maize varieties.

TABLE OF CONTENT

Title Page                                                                                                       i          

Certification                                                                                                   ii

Dedication                                                                                                      iii

Acknowledgment                                                                                           iv

Abstract                                                                                                          v

Table of Contents                                                                                           vi-vii

CHAPTER ONE                                                                                          8

1.1.           Introduction                                                                                         8-9

1.2.           Justification                                                                                         10

1.3.           Objectives                                                                                           10

CHAPTER TWO                                                                                         11

2.0      Literature Review                                                                               11-20

CHAPTER THREE                                                                                     21

3.0      Materials and Method                                                                         21

3.1      Source of Raw Material                                                                      21                                                                     

3.2      Receiving of Maize                                                                             22

3.3      Processing Of Maize into Ogi                                                             23

3.5      Functional Properties                                                                          24

3.5.1   Water Absorption Capacity                                                                24

3.5.2   Bulk Density                                                                                       24                                                                   

3.5.3 Swelling and Solubility Capacity                                                         25

3.5.4   Least Gelation Capacity                                                                      25

3.5.5   Moisture Content                                                                                 25                   

CHAPTER FOUR                                                                                        26

4.0       Results and Discussion                                                                       26

4.1       Result                                                                                                 26

4.2       Discussion                                                                                          27-28

CHAPTER FIVE                                                                                          29

5.0       Conclusion and Recommendation                                                     29

5.1       Conclusion                                                                                         29

5.2       Recommendation                                                                               29

            References                                                                                          30-32

            Appendix                                                                                            33-39