Abstract
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods:Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.
Highlights
Cereal grains have become the most important plant group in terms of the human diet[1]
Ogi preparation co-fermented with garlic and ginger Quality protein maize (ART/98/SW06/OB/W) was obtained from the Institute of Agricultural Research and Training (I.A.R.T.), Ibadan, Nigeria, while sorghum was procured from a local market in Ile – Ife, Osun State, Nigeria. 15 kilogram of grains were examined, winnowed, and steeped separately for 3 days
The total titratable acidity and pH values of all biopreserved ogi flour samples with only 2% garlic, 4% garlic, 4% ginger and samples with blends of 2% garlic-2% ginger, 2% garlic-4% ginger and 4% garlic-2% ginger were stable throughout the 16 weeks of storage
Summary
Cereal grains have become the most important plant group in terms of the human diet[1]. Ogi is a thin gruel commonly used as a breakfast cereal and for infant weaning food in West Africa because it is readily available, cheap, and can be produced at household level It can be prepared by fermentation of maize, sorghum and millet[10,11]. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Conclusion: not well known to ogi consumer, the biopreserved ogi flours showed better nutritional values and have potential as a health food
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