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2010 (Vol. 2, Issue: 1)
Article Information:

An Investigation into Sorghum Based Ogi (Ogi-Baba) Storage Characteristics

M.O. Afolayan, A.N.M. Afolay and J.N. Abuah
Corresponding Author:  Afolayan Matthew Olatunde 

Key words:  Cereal, elevated heating, ogi-baba, organoleptic, pap, porridge,
Vol. 2 , (1): Page No: 72-78
Submitted Accepted Published
2009 October, 10 2009 December, 26 2010 January, 10
Abstract:

The storage characteristics of uncooked Ogi-baba (Sorghum based cereal breakfast) after drying for some time at an elevated temperature of 130C was the main objective of this experimental work. The experiment also aimed at checking the influence of accelerated drying on the quality and storage life span of the product. The performance was accessed using some organoleptic (odour, colour and fungi invasion count) characteristics at a weekly interval for four weeks by 10 human subjects confirmed medically fit in their use of olfactory and visual organs. The experimental samples were opened to the atmosphere while the control is sealed immediately the dried product was cooled to room temperature. The 60 min heating was found to have the most stable colour and odour and this property is even more stablized when the product is sealed (as in the control sample). On the other hand, the 60min sample is most loaded with fungi as the experiment progresses but no fungi intestation when sealed, the 20 and 40 min samples (even when sealed) had fungi investation.
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  Cite this Reference:
M.O. Afolayan, A.N.M. Afolay and J.N. Abuah, 2010. An Investigation into Sorghum Based Ogi (Ogi-Baba) Storage Characteristics.  Advance Journal of Food Science and Technology, 2(1): Page No: 72-78.
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