Indiziert in
- Genamics JournalSeek
- Akademische Schlüssel
- JournalTOCs
- Nationale Wissensinfrastruktur Chinas (CNKI)
- Zugang zu globaler Online-Forschung in der Landwirtschaft (AGORA)
- Zentrum für Landwirtschaft und Biowissenschaften International (CABI)
- RefSeek
- Verzeichnis der Indexierung von Forschungszeitschriften (DRJI)
- Hamdard-Universität
- EBSCO AZ
- OCLC – WorldCat
- Gelehrtersteer
- SWB Online-Katalog
- Publons
- Euro-Pub
- Google Scholar
Nützliche Links
Teile diese Seite
Zeitschriftenflyer
Open-Access-Zeitschriften
- Allgemeine Wissenschaft
- Biochemie
- Bioinformatik und Systembiologie
- Chemie
- Genetik und Molekularbiologie
- Immunologie und Mikrobiologie
- Klinische Wissenschaften
- Krankenpflege und Gesundheitsfürsorge
- Landwirtschaft und Aquakultur
- Lebensmittel & Ernährung
- Maschinenbau
- Materialwissenschaften
- Medizinische Wissenschaften
- Neurowissenschaften und Psychologie
- Pharmazeutische Wissenschaften
- Umweltwissenschaften
- Veterinärwissenschaften
- Wirtschaft & Management
Abstrakt
Physico-Chemical Properties Chemical Composition and Acceptability of Instant âOgiâ from Blends of Fermented Maize, Conophor Nut and Melon Seeds
Oluwabukola Ojo D and Ndigwe Enujiugha V
‘Ogi’ is a popularly known fermented starch of staple cereala such as maize, sorghum and millet. Instant’ogi‘ production ariises from the need to meet the demand for ‘ogi’ among the urban populace in Nigeria and other developing countries. This study was carried out to evaluate the proximate, functional, pasting, mineral, anti - nutrient content and consumer acceptability of ‘ogi’ from blends of fermented maize, conophor nut and melon seed flours (90:5:5, 80:10:10, 70:15:15, 100:0:0). Pasting properties were determined by use of the rapid visco analyser. The mineral elements Ca, Mg, Fe, Zn, Cu, were determined by atomic absorption spectrophotometry while Na and K values were determined by flame photometry. Consumer acceptability of the instant ‘ogi’ was rated best at 5% supplementation level with conophor and melon seed flours (90:5:5) when compared with the control (100% fermented maize).