TEMPERATURE IMPACT ON SWELLING POWER AND SOLUBILITY OF OGI POWDER PRODUCED FROM FOUR INDIGENOUS MAIZE VARIETIES
Journal Title: Annals. Food Science and Technology - Year 2017, Vol 18, Issue 1
Abstract
This paper focused on modeling swelling power and solubility behaviour of ogi powder at varying temperature. Ogi powder was produced from four indigenous maize varieties at varying soaking period of 12, 24 and 36 hr and drying temperature of 40, 50 and 60oC, respectively. The impact of temperature (50 to 90 oC at 10 o C intervals for 30 min) on the Solubility and swelling power of ogi was evident. There were significant differences (p<0.05) in the values recorded for swelling and solubility. The result revealed that swelling power of ogi powder increased with increase in temperature, while the solubility decreased with increase in temperature. An exponential mathematical model with high R2 (0.9526 to 0.9937 and 0.9035 to 0.9965) and low RMSE values for swelling power and solubility, best fitted the behaviours of ogi powder observed in this research. The interaction effect of swelling power, solubility and temperatures was a quadratic expression with a, b, c and d as constants. This research suggests that ogi powder may be heat sensitive during reconstitution and boiling. Therefore, the mathematical expressions established in this work should be relevant in predicting the swelling power and solubility of ogi powder at these conditions or similar ones, most especially in heat application related processes.
Authors and Affiliations
Bolaji Olusola Timothy
Keywords
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