alexa Functional and Pasting Properties of Maize ‘Ogi’ Supplemented with Fermented Moringa Seeds
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

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

Jude-Ojei BS1, Lola A2*, Ajayi IO3 and Ilemobayo Seun2

1Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, Owo Ondo State, Nigeria

2Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo Ondo State, Nigeria

3Department of Science Laboratory Technology, Rufus Giwa Polytechnic, Owo Ondo State, Nigeria

*Corresponding Author:
Lola A
Department of Food Science and Technology Rufus Giwa
Polytechnic, Owo Ondo State, Nigeria
Tel: +2348034730783
E-mail: [email protected]

Received date: April 19, 2017; Accepted date: May 08, 2017; Published date: May 15, 2017

Citation: Jude-Ojei BS, Lola A, Ajayi IO, Seun I (2017) Functional and Pasting Properties of Maize ‘Ogi’ Supplemented with Fermented Moringa Seeds. J Food Process Technol 8:674. doi: 10.4172/2157- 7110.1000674

Copyright: © 2017 Jude-Ojei BS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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.


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