Abstract

Quality Characteristics of Ogi Supplemented with cashew Nut Flour

Quality of ogi supplemented with cashew nut flour was studied. Ogi was made and supplemented with cashew nut flour at 100%Ogi: 0%cashew nut flour, 90%Ogi:10% cashew nut flour, 80%Ogi:20%cashew nut flour and 70%Ogi: 30% cashew nut flour ratios respectively. Chemical, functional and sensory evaluation of the blends showed an increased value chemical and some functional parameters with a comparative sensory acceptability with respect to control (100% Ogi). The results showed that moisture content (6.32-7.49)%the protein (8.49-15.24)%, fat (0.96-2.2%) , Crude fibre (0.25-0.43%),Ash (0.25-.7%) , carbohydrates (82.25-75.04%),pH( 4.67-5.21%),TTA (2.90-1.60%) increased with the increase in cashew nut flour. The pH value (4.67 - 5.21)% Titratable acidity (2.90 -1.60%).Bulk densities ranged from (1.62 - 1.65 g/ml), swelling index (8.60-1.90 g/ml), water absorption capacity (1.07-1.53) g/mg .Oil absorption capacity( 2.74-2.46g/ml) and gelation capacity (2.-3.33g/ml) changed as proportion of cashew nut flour increased . The panelists rated the product high with statistical differences for appearance and aroma. The samples were generally acceptable and therefore recommended for homes to alleviate hidden hunger.


Author(s):

Ogori AF, Amove J , Saadi Ali M



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