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| Pages | 39 |
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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 39 |
| Chapters | 5 |
| Methodology | Scientific |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0114 |
Abstract
ABSTRACT The research evaluated the effect of soaking period on the functional properties of ogi produced from selected maize varieties (B2W, E1Y, N6W and R6Y). The maize varieties were steeped for 0, 12, 24 and 36th hour respectively and processed into ogi making use of the traditional method and thereafter dried at 550C. The ogi powder obtained was analyzed for functional and proximate properties. The result showed that the bulk density ranged from 0.80 – 1.14g/ml. Sample N6W soaked 12th hr had highest value while sample E1Y un-soaked at 0 hour recorded lowest value. Starch solubility increa…
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Full material
₦ 5,000 $(29)
| Pages | 39 |
| Delivery | Instant, after payment |