Effects of color and flavor changes on acceptability of ogi supplemented with okra seed meals

Plant Foods for Human Nutrition

Volumn 58, Issue 3, 2003, Pages 1-9

  Akingbala, J O ^a,b   Akinwande, B A ^a   Uzo Peters, P I ^a  

^a UNIVERSITY OF IBADAN   (Nigeria)

^b UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

Author keywords

Color; Flavor; Ogi acceptability; Okra seed supplement

Indexed keywords

ABELMOSCHUS; ZEA MAYS;

EID: 18644384015     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/B:QUAL.0000040354.96979.f2     Document Type: Article

References (17)

1. Banigo EOI, de Man JM, Duitschaever CL (1974) Utilization of high lysine corn for the manufacture of ogi using a new improved processing system. Cereal Chem 51: 559-572.
2. Akingbala JO, Onochie EU, Adeyemi IA, Oguntimein GB (1987) Steeping of whole and dry milled maize kernels in ogi preparation. J Food Proc Pres 11: 1-11.
3. Adeyemi IA, Beckley O (1986) Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi. J Cereal Sci 4: 353-356.
4. Akobundu ENT, Hoskins FH (1982) Protein losses in traditional agidi paste production. J Food Sci 47: 1728-1729.
5. Akinrele IA, Adeyinka O, Dina JO, Edwards CC, Olatunji FA, Koleoso OA (1970) The Development and Production of Soy-Ogi. Federal Institute of Industrial Research, Oshodi (FIIRO), Research report No 42.
6. Ashaye OA (1992) Fortification of Ogi Protein Using Okra Seed. MSc thesis, Food Technology Department, University of Ibadan, Ibadan, Nigeria.
7. Ekpeyong TE, Fetuga BL, Oyenuga VA (1977) Fortification of maize flour based diets with blends of cashewnut meal, African locust bean meal and sesame oil meal. J Sci Food Agric 28: 710-716.
8. Ketiku A, Smith A (1984) Nutritional studies of a Nigerian multimix weaning food. Apapa multimx. Nigerian J Nutr Sci 5: 39-44.
9. Adenekan AF (1985) Fortification of Ogi Using Protein from Okra Seeds. MSc Thesis, Food Technology Department, University of Ibadan, Ibadan, Nigeria.
10. Karakoltsidis PA, Constantinides SM (1975) Okra seeds: A new protein source. J Agric Food Chem 23: 1204-1207.
11. AOC (1984) Official Methods of Analysis, 14th edn. Washington, DC: Association of Official Analytical Chemists.
12. Snedecor GW (1956) Statistical Methods, 5th. edn. Iowa State College Press.
13. Duncan DB (1965) Multiple ranges and muliple F-tests. Biometrics 11: 1-5.
14. Hansen M, Pederson B, Munk L, Eggum BO (1989) Weaning food with improved energy and nutrient density prepared from germinated cereals (1). Preparation and dietary bulk of gruels based on barley. Food and Nutr Bull 11: 40-45.
15. Mosha AC, Svanberg U (1983) Preparation of weaning foods with high nutrient density using flour of germinated cereals and legumes. The United Nations University Food Nutr Bull.
16. Savello PA, Martin FW, Hill JM (1980) Nutrition composition of okra seed meal. J Agric Food Chem 28: 1163-1166.
17. Amakoroma RE (1987) Fortification of Ogi Using Protein from Okra Seed. MSc thesis, Food Technology Department, University of Ibadan, Ibadan, Nigeria.