EVALUATION OF AMARANTH GRAINS FOR OGI MANUFACTURE

Authors
AKINGBALA JO ADEYEMI IA SANGODOYIN SO OKE OL
Citation
Jo. Akingbala et al., EVALUATION OF AMARANTH GRAINS FOR OGI MANUFACTURE, Plant foods for human nutrition, 46(1), 1994, pp. 19-26
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Plant Sciences","Chemistry Applied
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
46
Issue
1
Year of publication
1994
Pages
19 - 26
Database
ISI
SICI code
0921-9668(1994)46:1<19:EOAGFO>2.0.ZU;2-C
Abstract
Grain amaranth was evaluated for its ogi making quality. Amaranth, whi ch produced lower (70%) yield of ogi than corn (80%), had higher prote in content of 12.2% for its ogi than that of corn with a corresponding value of 6.7%. Nutrient losses were lower for amaranth than corn ogi. Amylograph pasting viscosity showed that amaranth ogi had slightly hi gher peak viscosity and lower setback value than corn ogi. It was appa rent that amaranth grains would be suitable for ogi manufacture.