Effect of storage temperature on the physicochemical properties of ogi

This study was conducted to investigate the effect of storage temperature on physicochemical and consumer acceptability of ogi. The ogi sample was processed using traditional method and stored at different temperatures (27+30C, 5+20C, -10=30C and -20+30C) for a period of 12 weeks; which was repeated. Proximate, physicochemical proprieties, pasting characteristics and sensory evaluation were carried out. The results obtained showed that the total titratable acidity (Lactic acid based) began to decrease as from week 2 and throughout the period of storage in ogi samples which were stored at ambient temperature of 27+30C.