Modelling of mechanical properties of five maize varieties at critical processing conditions in the production of fermented slurry-ogi

This research work was conducted to investigate the impact of critical processing conditions on the selected mechanical properties of maize in the production of fermented ogi slurry. Five varieties of maize (A4W, C3Y, D8W, B2Y, and E9W) were soaked at 28 º C and average hot soaking at 65 º C, respec...

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Bibliographic Details
Published in:International journal of food properties 2018-01, Vol.21 (1), p.1619-1632
Main Authors: Bolaji, Olusola Timothy, Awonorin, Samuel Olusegun, Sanni, Lateef Oladimeji, Shittu, Taofik Akinyemi
Format: Article
Language:English
Subjects:
Energy
Fermented food
fermented slurry
force
hardness
Maize grains
Mechanical properties
Slurries
soaking conditions
Water content
young modulus
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Summary:This research work was conducted to investigate the impact of critical processing conditions on the selected mechanical properties of maize in the production of fermented ogi slurry. Five varieties of maize (A4W, C3Y, D8W, B2Y, and E9W) were soaked at 28 º C and average hot soaking at 65 º C, respectively, for 96 h at 12-h interval. Selected mechanical properties were evaluated based on a 5 × 2 × 9 factorial design (varieties× soaking methods× soaking periods). Force (FB) and energy required to break (EB) maize grains decreased significantly (p 
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2018.1501698