Showing papers by "Ladoke Akintola University of Technology published in 1994"
TL;DR: Grain amaranth grains would be suitable for ogi manufacture because of its high protein content and low nutrient losses, and its high peak viscosity and lower setback value.
Abstract: Grain amaranth was evaluated for its ogi making quality. Amaranth, which produced lower (70%) yield of ogi than corn (80%), had higher protein 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 higher peak viscosity and lower setback value than corn ogi. It was apparent that amaranth grains would be suitable for ogi manufacture.
32 citations