用于制作ogi的苋菜籽评估。
Evaluation of amaranth grains for ogi manufacture.
作者信息
Akingbala J O, Adeyemi I A, Sangodoyin S O, Oke O L
机构信息
Department of Food Technology, University of Ibadan, Nigeria.
出版信息
Plant Foods Hum Nutr. 1994 Jul;46(1):19-26. doi: 10.1007/BF01088457.
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.
对籽粒苋的制奥吉（ogi）品质进行了评估。籽粒苋生产的奥吉产量低于玉米（分别为70%和80%），但其奥吉的蛋白质含量较高，为12.2%，而玉米奥吉的相应值为6.7%。籽粒苋奥吉的营养损失低于玉米奥吉。淀粉糊化粘度测定表明，籽粒苋奥吉的峰值粘度略高于玉米奥吉，而回生值较低。显然，籽粒苋适合用于奥吉的生产。
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