Table 2. Pasting properties of the fortified ogi from Aduwa proteins and hydrolysates
| Sample | Peak viscosity (cP) | Trough viscosity (cP) | Breakdown viscosity (cP) | Final viscosity (cP) | Setback viscosity (cP) | Peak time (mins) | Pasting temperature (°C) |
| Control-ogi | 2,586.0a±0.00 | 1,198.0a±0.00 | 1,388.0a±0.00 | 1,583.0b±0.00 | 385.0b±0.00 | 4.73b±0.00 | 79.25c±0.00 |
| DAM-ogi | 1242.0c±0.00 | 892.0b±0.00 | 350.0b±0.00 | 1,324.0b±0.00 | 432.0b±00.00 | 5.40a±0.00 | 81.60b±0.00 |
| APC-ogi | 713.0d±0.00 | 586.0c±0.00 | 127.0c±0.00 | 950.0c±0.00 | 364.0b±0.00 | 5.80a±0.00 | 92.10a±0.00 |
| Hydroly sate-ogi | 1,502.0b±0.00 | 1,032.0a±0.00 | 470.0b±0.00 | 1872.0a±0.00 | 840.0a±0.00 | 5.67b±0.00 | 83.20a±0.00 |
| LSD | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 |