Table 4. Pasting properties of maize ogi fortified with A. viridis leaf extract

Sample1)	Peak viscosity (RVU)	Trough (RVU)	Breakdown (RVU)	Final viscosity (RVU)	Setback (RVU)	Peak time (min)	Pasting temp (°C)
Control	1156.50±3.542)a3)	1078.00±5.66a	78.50±2.12a	2539.00±1.41a	1461.00±4.24a	5.11±0.01a	72.60±0.35e
20 mL E	855.54±1.53b	781.18±1.16b	74.36±0.37b	2111.10±1.90b	1329.93±3.07b	5.10±0.01a	75.00±0.36d
40 mL E	846.89±0.17c	775.00±1.41b	71.89±1.25bc	2099.61±0.92c	1324.61±0.49b	4.89±0.01b	76.25±0.37c
60 mL E	836.70±1.63d	765.82±2.68c	70.88±1.05c	2005.07±8.70d	1239.25±6.02c	4.77±0.01c	77.51±0.04b
80 mL E	826.51±3.09e	763.64±2.58c	62.87±0.51d	1970.53±3.75e	1206.89±1.17d	4.55±0.01d	77.94±0.02b
100 mL E	821.06±1.51f	762.17±1.04c	58.89±0.47e	1874.94±1.91f	1112.77±0.87e	4.53±0.01e	78.87±0.48a

Control, 100% maize ogi flour; 20 mL E, 20 mL A. viridis extract fortified maize ogi flour; 40 mL E, 40 mL A. viridis extract fortified maize ogi flour; 60 mL E, 60 mL A. viridis extract fortified maize ogi flour; 80 mL E, 80 mL A. viridis extract fortified maize ogi flour; 100 mL E, 100 mL A. viridis extract fortified maize ogi flour.
All values are mean±SD (n=3).
Different superscript letters (^a-f) within the same column indicate significant differences (p<0.05).