Storage and loss moduli for various stiff porridges

Abstract

Stiff porridges were prepared from composite flours of maize, sorghum, Bulrush millet and cassava. Cylindrical samples of stiff porridges of 1 cm in diameter and 1 cm long were made and vibrated on a rheolograph at a constant frequency of 3 Hz. The corresponding storage and loss moduli for each composite sample were recorded, and the loss factors were computed. Bulrush millet stiff porridge had the highest storage and loss moduli compared to other porridges. Cassava had the highest loss factor, suggesting that more energy would be spent in chewing the stiff porridge in the mouth. Addition of cassava flour into composite flours resulted in the reduction of both storage and loss moduli in all cases, levelling off at about 30% cassava.