Chemical, Functional and Sensory Properties of Ogi–Mango Mesocarp Flour

Abstract

Ogi, a cereal fermented paste was produced from maize fortified with mango mesocarp. This would definitely result in increased protein intake for consumers since most of the grain protein would still be present in the ogi (except for what is leached during steeping and in the wash water). However, there was decrease in fat and protein content of the blends as the substitution increases. The slight variation in carbohydrate content may be due to alterations in other components (protein, fat, ash, fibre and moisture). The study also recorded reduction in viscosity as the mango mesocarp flour increased. The decrease in viscosity may be ascribed to the reduction of fermented maize flour which consequently reduced the starch content of the blends. The lower viscosity observed in the flour indicated that it could be used as a weaning food. Also the hygroscopicity of the flour increased with mango mesocarp flour inclusion. This may be ascribed to the presence of more hydrophilic carbohydrate from reducing sugars in the mango mesocarp flour. Βeta-carotene increased with increase in mango mesocarp inclusion. Sensory evaluation of the samples was carried out using semi-trained panel consisting of ogi-pap consumers who are familiar with with ogi-pap quality. The control (Sample A) was rated low; in all; the attributes increased significantly (P≤ 0.05) as the percentage of mango mesocarp flour increased. The blends with higher percentages of mango mesocarp flour were most preferred. This implies that incorporation of mango mesocarp flour could improve the sensory attributes of fermented maize flour. The preference for the taste and flavour of the blends increased significantly (P≤ 0.05) with increase in percentage of mango mesocarp flavor. The increase in preference may be attributed to the sugar and flavor components of mango fruits respectively.