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EFFECT OF COCONUT MILK SUBSTITUTION ON THE NUTRIENT AND SENSORY PROPERTIES OF MALTED AND UNMALTED SORGHUM OGI

Journal: Academic Research International (Vol.4, No. 1)

Publication Date:

Authors : ;

Page : 372-381

Keywords : Ogi; Malting; Germinated Sorghum; Coconut Milk;

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Abstract

The effect of different levels of substitution of coconut milk (20%, 30% and 40%) on nutrient and sensory qualities of malted and unmalted sorghum ogi was investigated. The protein content in germinated sorghum ogi increased significantly compared to ungerminated sorghum ogi while no significant difference were recorded in carbohydrate, moisture, and fat contents. Relative increament were recorded in protein, fat, and moisture as the levels of coconut milk substitution increased. However, Ash, crude fibre and carbohydrate content significantly decreased (

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Last modified: 2013-09-21 17:04:12