Abstract
Maize is the most abundant and available component of the locally prepared gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the average family. The compositional, mineral and sensory attributes of cereal gruel (Ogi) prepared with different spices, ginger (Zingiber officinale), uda (xylopia aethiopica) and Clove (Syzygiuma romaticum) were evaluated to determine chemical, pasting and sensory properties. Chemical composition of spiced ogi samples showed significant differences (p<0.05) in all the twelve parameters evaluated. Ash content increased with the addition of spices (clove, ginger+ uda, ginger +clove). Fat content also increased with the addition of ginger as in sample B, while protein content increased for all samples with the addition of spices in singles and when combined. Carbohydrate content decreased with the addition of ginger in sample (B), Uda in sample (C) and a combination of ginger + clove in sample (F), while the other samples showed no significant difference with the control. Energy (Kcal) increased most with sample (H) which had a combination of the three spices, which is a reflection of its protein (8.01%) and carbohydrate (81.51%) respectively. Mineral content showed that magnesium ranged from 0.030 to 0.334mg/100g with the control as the lowest and sample E (Maize + Ginger + Uda) as the highest. Potassium showed no significant difference in all the samples with the addition of spice, while phosphorus had 0.071mg/100g for sample H (Maize + Ginger + Uda + Clove) as the highest. Sodium content ranged from 7.77 to 11.41mg/100g, with all the ginger containing samples having less sodium content. Pasting properties of spiced ogi (gruel) samples showed that peak, breakdown, final and setback viscosities increased with the addition of the different spices, while the pasting time and temperature reduced for all spiced ogi samples, with the control having a longer pasting time at a higher temperature. Sensory analysis result of both unsweetened and sweetened spiced ogi samples showed a significant difference (p<0.05) in all the samples with the ginger spice (sample B) been the most preferred.
Highlights
Starches are the main sources of nutritive energy; the principal constituent of edible carbohydrate is starch together with some sugars, the proportion depending on the crop
Chemicals used for this analysis were of analytical grade and were all obtained from the Biochemistry laboratory, Department of Food and Technology, Rivers State University of Science and Technology
The present study showed that setback viscosity ranged from 132.71 to 175.95RVU, with sample G (Maize + Uda + clove) and A (100% maize) as the highest
Summary
Starches are the main sources of nutritive energy; the principal constituent of edible carbohydrate is starch together with some sugars, the proportion depending on the crop. The physical properties of starch grains influence the digestibility and processing qualities. Starch is the major storage carbohydrate of cereals and an important part of nutrition. In many cereal manufacturing processes, flour and starch is usually dispersed in water and heated. Heating induces a series of structural changes. This process has been termed gelatinization [1]. Water distribution, and intensity of heat treatment the molecular order of the starch granules can be completely transformed from the semi crystalline to an amorphous state
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