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 36th 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 12th 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 24th hour while E1Y recorded lowest at 0 hour. Water absorption increased from 1.58 – 33.01% for sample R6Y soaked at 24th 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 12th 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 36th hours had highest value while B2W soaked at 0 hour had lowest. There was significant difference (p