alexa Physico-Chemical Properties Chemical Composition and Ac
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Physico-Chemical Properties Chemical Composition and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds

Oluwabukola Ojo D* and Ndigwe Enujiugha V

Federal University of Technology, Akure, School of Agriculture and Agricultural Technology, Department of Food Science and Technology, Akure, Ondo State, Nigeria

*Corresponding Author:
Oluwabukola Ojo D
Federal University of Technology, Akure
School of Agriculture and Agricultural Technology
Department of Food Science and Technology
PMB 704, Akure, Ondo State, Nigeria
Tel: +2348034780116
E-mail: [email protected]

Received Date: November 11, 2016; Accepted Date: December 01, 2016; Published Date: December 06, 2016

Citation: Ojo DO, Enujiugha VN (2016) Physico-Chemical Properties Chemical Composition and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds. J Food Process Technol 7:640. doi: 10.4172/2157-7110.1000640

Copyright: © 2016 Ojo DO, 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.



‘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).


Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version