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Journal of Biological Sciences
  Year: 2005 | Volume: 5 | Issue: 2 | Page No.: 103-106
DOI: 10.3923/jbs.2005.103.106
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Production, Chemical and Sensory Properties of Ogi from Different Pearl Millet Varieties

Modu , S.H.H. Laminu and I. Nkama

Chemical composition, yield of ogi and by-products was studied using six pearl millet varieties. The six pearl millet varieties used for the ogi production are Ex-Borno, Zango and Gwagwa (Local varieties) and LCIC-9702, GB-8735 and SOSAT-C88 (improved varieties). The proximate chemical composition of the pearl millet grain ranged from 10.09 to 10.95% moisture, 11.34 to 12.97% protein, 3.67 to 4.51% fat, 1.20 to 1.52% ash and 70.15 to 72.52% carbohydrate. While the chemical composition of the ogi products from same millet varieties range from 6.687 to 9.1% moisture 8.60 to 9.27 protein, 3.9 to 6.0% fat, 1.39 to 1.62% ash and 74.46 to 77.42% carbohydrate. Statistically significant differences existed in crude fat and available carbohydrate in both grain and their ogi products. The yield of ogi and by products ranged from 63.78 to 81.22% as ogi 21.00 to 36.17% as bran, 2.35 to 4.21% as soluble, while 99.92 to 107.9 as total dry matter. Statistically significant (p<0.05) differences existed within the pearl millet varieties with respect to yield of ogi and by products. There were differences observed in the amino acid profile of all the ogi sample from the different pearl millet varieties. The lysine, valine, methionine and isoleucine contents of the ogi sample were lower than the FAO/WHO recommended daily allowance. While ogi from Zango, LCIC 9702 and SOSAT-C88 had leucine content higher than the FAO/WHO recommended daily allowances.
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How to cite this article:

Modu , S.H.H. Laminu and I. Nkama , 2005. Production, Chemical and Sensory Properties of Ogi from Different Pearl Millet Varieties. Journal of Biological Sciences, 5: 103-106.

DOI: 10.3923/jbs.2005.103.106






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