EVALUATION OF AMARANTH GRAINS FOR OGI MANUFACTURE

被引：14

作者：

AKINGBALA, JO

ADEYEMI, IA

SANGODOYIN, SO

OKE, OL

机构：

[1] Department of Food Technology, University of Ibadan, Ibadan

[2] Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso

[3] Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1994年 / 46卷 / 01期

关键词：

AMARANTH GRAINS; OGI MANUFACTURE;

D O I：

10.1007/BF01088457

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

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.

引用

页码：19 / 26

页数：8

共 20 条

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