Abstract
The proximate, anti-nutrient and sensory properties of millet ogi supplemented with treated African oil bean flour were evaluated. Millet ogi was produced using traditional method which involved soaking, wet milling, fermentation and drying. African oil bean seeds were decoated, roasted, fermented and defatted under controlled experiment. Flours obtained were substituted with millet ogi at 10 and 20% levels. The results show that there was significant (P ≤ 0.05) increase in fat, crude protein and energy value and a converse decrease in the carbohydrate content. Fermentation and roasting significantly (P ≤ 0.05) reduced oxalate and tannin contents of the blends. However, phytate and phytate phosphorus were not significantly (P ≥ 0.05) affected. In sensory attributes, samples containing fermented African oil bean flour compete favourably with the control while samples having roasted blends had the least acceptability. Key words: Millet, African oil bean seed, ogi, roasting, fermentation.
Highlights
In order to meet the challenging food need of man, most especially those in the developing countries, various approaches on the use of under utilised locally found foods to supplement the daily staple such as millet, maize, corn, cassava, etc. has been advocated as a measure.To tackle the root cause of malnutrition and hunger in developing world, the introduction of an approach geared towards providing adequate and sufficient nutrition is paramount (FAO, 2013)
Inadequate nutrition early in life and amongst the elderly can result in irremediable damage to the developing brain and body of infants as well as complications in the elderly (Nathan, 2008)
Millet and African oil bean seeds were purchased from the Kure
Summary
In order to meet the challenging food need of man, most especially those in the developing countries, various approaches on the use of under utilised locally found foods to supplement the daily staple such as millet, maize, corn, cassava, etc. To tackle the root cause of malnutrition and hunger in developing world, the introduction of an approach geared towards providing adequate and sufficient nutrition is paramount (FAO, 2013). The basic requirement of man is his right to adequate and sufficient nutrition. Inadequate nutrition early in life and amongst the elderly can result in irremediable damage to the developing brain and body of infants as well as complications in the elderly (Nathan, 2008). In order to have a healthy population sufficiently satisfied with adequate nutrition the need to exploit unexploited and underutilized food resources is essential (Enujiugha and Agbede, 2000).
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