Cover Image
QR Code

Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties

Eleven maize varieties were evaluated for their component yields, protein and ash contents and organoleptic properties when processed into two traditional Nigerian foods, ogi and eko. Significant differences were observed among varieties for component yields and total percent recovery. Yields of ogi...

Full description

Main Authors: Omueti, O., Iken, J., Okoruwa, A., Kling, J.
Format: Journal Article
Language:Inglés
Published: 2006
Subjects:
maize
ogi
eko
sensory evaluation
Online Access:https://hdl.handle.net/10568/91753
_version_ 1855542025166782464
author Omueti, O.
Iken, J.
Okoruwa, A.
Kling, J.
author_browse Iken, J.
Kling, J.
Okoruwa, A.
Omueti, O.
author_facet Omueti, O.
Iken, J.
Okoruwa, A.
Kling, J.
author_sort Omueti, O.
collection Repository of Agricultural Research Outputs (CGSpace)
description Eleven maize varieties were evaluated for their component yields, protein and ash contents and organoleptic properties when processed into two traditional Nigerian foods, ogi and eko. Significant differences were observed among varieties for component yields and total percent recovery. Yields of ogi, bran and total solids from liquor ranged from 42 to 62, 18 to 30 and 3 to 8 percent (db) respectively. Total recovery of these three components ranged between 72 and 87 percent. Protein in maize, ogi and bran ranged from 9.89 to 12.91, from 4.21 to 8.02 and from 11.82 to 17.50 percent respectively. The ash content of ogi ranged from 0.23 to 0.88% while that of the bran ranged from 0.30 to 0.57%. Losses in protein content during ogi manufacture ranged between 18 and 64 percent. A hybrid 8705-4 (F2) and an open-pollinated variety EV 8744-SR gave the highest ogi yields followed closely by DMRL-SR-W, ACR 8363-SR, TZB-SR-SE and TZB-SR-SGY (IITA). All the varieties were rated good in organoleptic properties for eko and ogi. Differences observed among varieties for ogi yield and quality highlight the need to consider end-product suitability in maize breeding programmes.
format Journal Article
id CGSpace91753
institution CGIAR Consortium
language Inglés
publishDate 2006
publishDateRange 2006
publishDateSort 2006
record_format dspace
spelling CGSpace917532023-06-13T06:07:08Z Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties Omueti, O. Iken, J. Okoruwa, A. Kling, J. maize ogi eko sensory evaluation Eleven maize varieties were evaluated for their component yields, protein and ash contents and organoleptic properties when processed into two traditional Nigerian foods, ogi and eko. Significant differences were observed among varieties for component yields and total percent recovery. Yields of ogi, bran and total solids from liquor ranged from 42 to 62, 18 to 30 and 3 to 8 percent (db) respectively. Total recovery of these three components ranged between 72 and 87 percent. Protein in maize, ogi and bran ranged from 9.89 to 12.91, from 4.21 to 8.02 and from 11.82 to 17.50 percent respectively. The ash content of ogi ranged from 0.23 to 0.88% while that of the bran ranged from 0.30 to 0.57%. Losses in protein content during ogi manufacture ranged between 18 and 64 percent. A hybrid 8705-4 (F2) and an open-pollinated variety EV 8744-SR gave the highest ogi yields followed closely by DMRL-SR-W, ACR 8363-SR, TZB-SR-SE and TZB-SR-SGY (IITA). All the varieties were rated good in organoleptic properties for eko and ogi. Differences observed among varieties for ogi yield and quality highlight the need to consider end-product suitability in maize breeding programmes. 2006 2018-03-23T06:48:42Z 2018-03-23T06:48:42Z Journal Article https://hdl.handle.net/10568/91753 en Limited Access Omueti, O., Iken, J., Kling, J. & Okoruwa, A. (2006). Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties. Journal of Food, Agriculture & Environment, 4(1), 115-118.
spellingShingle maize
ogi
eko
sensory evaluation
Omueti, O.
Iken, J.
Okoruwa, A.
Kling, J.
Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties
title Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties
title_full Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties
title_fullStr Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties
title_full_unstemmed Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties
title_short Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties
title_sort comparison of component yields and sensory properties of traditional nigerian foods ogi and eko derived from eleven maize varieties
topic maize
ogi
eko
sensory evaluation
url https://hdl.handle.net/10568/91753
work_keys_str_mv AT omuetio comparisonofcomponentyieldsandsensorypropertiesoftraditionalnigerianfoodsogiandekoderivedfromelevenmaizevarieties
AT ikenj comparisonofcomponentyieldsandsensorypropertiesoftraditionalnigerianfoodsogiandekoderivedfromelevenmaizevarieties
AT okoruwaa comparisonofcomponentyieldsandsensorypropertiesoftraditionalnigerianfoodsogiandekoderivedfromelevenmaizevarieties
AT klingj comparisonofcomponentyieldsandsensorypropertiesoftraditionalnigerianfoodsogiandekoderivedfromelevenmaizevarieties

Similar Items