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Studies on the rheological properties of Ogi produced from different pearlmillet varieties
In the present study viscosity characteristics and pasting properties of ogiproduced from six pearl (both local and improved) cultivars was studied. The ogiproduced from the pearl cultivars exhibited varying degrees of theologicalcharacteristic. The viscosity data recorded at the share rates were si...
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Published in: | Pakistan journal of biological sciences 2004-12, Vol.7 (12) |
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creator | Modu, S Shehu, B.B.,University of Maiduguri (Nigeria). Dept. ofBiochemistry |
description | In the present study viscosity characteristics and pasting properties of ogiproduced from six pearl (both local and improved) cultivars was studied. The ogiproduced from the pearl cultivars exhibited varying degrees of theologicalcharacteristic. The viscosity data recorded at the share rates were significantly(p less than 0.05) different for the ogi's. While the amylograph hot pastviscosities for the individual ogi's recorded significant (p less than 0.05)differences in the parameters assessed. None of the ogi samples had acharacteristic peak except ogi from Gwagwa pearl millet cultivar. The excellentstabilities exhibited by the ogi samples from LCIC-9702, SOSAT-C 88 (improvedcultivars) and Zango and Ex-Borno (local cultivars) is desirable for instant ogi.There were non significant differences in the water absorption capacity of theogi from the pearl millet varieties. SOSAT-C88 and Zango recorded the highestpercent water absorption of 76 and 74%, respectively, while Ex-Borno was theleast. |
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Dept. ofBiochemistry</creatorcontrib><description>In the present study viscosity characteristics and pasting properties of ogiproduced from six pearl (both local and improved) cultivars was studied. The ogiproduced from the pearl cultivars exhibited varying degrees of theologicalcharacteristic. The viscosity data recorded at the share rates were significantly(p less than 0.05) different for the ogi's. While the amylograph hot pastviscosities for the individual ogi's recorded significant (p less than 0.05)differences in the parameters assessed. None of the ogi samples had acharacteristic peak except ogi from Gwagwa pearl millet cultivar. The excellentstabilities exhibited by the ogi samples from LCIC-9702, SOSAT-C 88 (improvedcultivars) and Zango and Ex-Borno (local cultivars) is desirable for instant ogi.There were non significant differences in the water absorption capacity of theogi from the pearl millet varieties. SOSAT-C88 and Zango recorded the highestpercent water absorption of 76 and 74%, respectively, while Ex-Borno was theleast.</description><identifier>ISSN: 1028-8880</identifier><language>eng</language><subject>MILLETS ; PENNISETUM GLAUCUM ; RHEOLOGICAL PROPERTIES ; VARIETIES</subject><ispartof>Pakistan journal of biological sciences, 2004-12, Vol.7 (12)</ispartof><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Modu, S</creatorcontrib><creatorcontrib>Shehu, B.B.,University of Maiduguri (Nigeria). Dept. ofBiochemistry</creatorcontrib><title>Studies on the rheological properties of Ogi produced from different pearlmillet varieties</title><title>Pakistan journal of biological sciences</title><description>In the present study viscosity characteristics and pasting properties of ogiproduced from six pearl (both local and improved) cultivars was studied. The ogiproduced from the pearl cultivars exhibited varying degrees of theologicalcharacteristic. The viscosity data recorded at the share rates were significantly(p less than 0.05) different for the ogi's. While the amylograph hot pastviscosities for the individual ogi's recorded significant (p less than 0.05)differences in the parameters assessed. None of the ogi samples had acharacteristic peak except ogi from Gwagwa pearl millet cultivar. The excellentstabilities exhibited by the ogi samples from LCIC-9702, SOSAT-C 88 (improvedcultivars) and Zango and Ex-Borno (local cultivars) is desirable for instant ogi.There were non significant differences in the water absorption capacity of theogi from the pearl millet varieties. 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Dept. ofBiochemistry</creatorcontrib><collection>AGRIS</collection><jtitle>Pakistan journal of biological sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Modu, S</au><au>Shehu, B.B.,University of Maiduguri (Nigeria). Dept. ofBiochemistry</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Studies on the rheological properties of Ogi produced from different pearlmillet varieties</atitle><jtitle>Pakistan journal of biological sciences</jtitle><date>2004-12</date><risdate>2004</risdate><volume>7</volume><issue>12</issue><issn>1028-8880</issn><abstract>In the present study viscosity characteristics and pasting properties of ogiproduced from six pearl (both local and improved) cultivars was studied. The ogiproduced from the pearl cultivars exhibited varying degrees of theologicalcharacteristic. The viscosity data recorded at the share rates were significantly(p less than 0.05) different for the ogi's. While the amylograph hot pastviscosities for the individual ogi's recorded significant (p less than 0.05)differences in the parameters assessed. None of the ogi samples had acharacteristic peak except ogi from Gwagwa pearl millet cultivar. The excellentstabilities exhibited by the ogi samples from LCIC-9702, SOSAT-C 88 (improvedcultivars) and Zango and Ex-Borno (local cultivars) is desirable for instant ogi.There were non significant differences in the water absorption capacity of theogi from the pearl millet varieties. SOSAT-C88 and Zango recorded the highestpercent water absorption of 76 and 74%, respectively, while Ex-Borno was theleast.</abstract></addata></record> |
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title | Studies on the rheological properties of Ogi produced from different pearlmillet varieties |
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