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Effect of Processing Factors on Rheological Properties of Ogi

Abstract Maize flours were obtained by wet milling or dry milling processes in traditional fermented ogi flour with or without fortification with soy fractions. The rheological and paste characteristics of the products were assessed. Inclusion of soy fractions affected the rheological and paste characteristics of the products, specifically in improving the gelatinization index of the products. The products could be described as pseudoplastic, which increase in consistency value with increasing concentration of ogi flour. The consistency index (K) values are much lower in dry milled ogi flour than the wet milled ogi flour. This correlates the patterns of the peak viscosities of dry milled ogi flours compared to the wet milled ogi flour. Changes in rheological characteristics were more noticeable with increase in temperature and addition of souring (fermentation) water.