| Literature DB >> 7971783 |
J O Akingbala1, I A Adeyemi, S O Sangodoyin, O L Oke.
Abstract
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.Entities:
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Year: 1994 PMID： 7971783 DOI： 10.1007/BF01088457
Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921