Maize Ogi Research Articles

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

Maize grains undergo different indigenous processes involving various microbes (Lactic acid bacteria and yeasts) in order to be converted into intermediate and finished products during the process of fermentation. This study was conducted to evaluate the effect of ginger and garlic inclusion on the performance of Lactobacillus plantarum as a single starter in the fermentation of maize into ogi. Ginger and garlic powders were prepared and added to the maize ogi slurry at different percentages as follows: M100 (100% maize ogi), MGG90 (90% maize ogi + 5% ginger+ 5% garlic), MGG80 (80% maize ogi + 15% ginger + 5% garlic), MGG70 (70% maize ogi + 25% ginger + 5% garlic), which was subsequently fermented, dried to flour and then packaged in zip-lock bags. The total viable miicrobial count, pH and total titratable acidity were carried out on the samples during fermentation, while the proximate composition, mineral content, antioxidant properties, functional properties, pasting properties, colour analysis and sensory parameters of the samples were analyzed using standard methods. The results showed corresponding decrease of pH in the spiced ogi slurry as total titratable acidity increased during 48 h fermentation. The results revealed that spiced maize ogi had high protein content (20.12 ± 0.60% for MGG80), fiber (1.11 ± 0.09 % for MGG70), fat (7.15 ± 0.012% for MGG70) and ash content (0.505 ± 0.008% for MGG70). Minerals like calcium, potassium, sodium, phosphorous, iron and zinc were present in all the samples. The antioxidant properties increased with the addition of ginger and garlic. The bulk density ranged from (0.55- 0.667 g/ml) while sample M100 recorded the highest swelling capacity. Pasting properties showed varying peak viscosity, breakdown and setback values. Sensory analysis showed that sample M100 was the most preferred sample. The study established that the inclusion of ginger and garlic in maize ogi positively influenced the performance of Lactobacillus plantarum during fermentation, leading to alterations in microbial dynamics and improvements in nutritional properties of maize ogi.

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi

Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples). Four technological pathways for maize starch production were distinguished based on variations in the duration of steeping the grains, which ranged from 6 to 72 h, and whether or not kneading of the wet flour before filtration was practised. Six categories of maize ogi were derived from the four technology groups based on the duration of the fermentation, which lasted from 6 to 24 h. The average pH of maize starch varied from 3.2 to 5.3, with the lowest values for the two technology groups that also had the highest lactate concentrations (9–11.8 g/L). The six maize ogi categories had a pH ranging from 3.1 to 4.0. Viable plate counts of lactic acid bacteria were similar for maize starch samples and for ogi samples, whereas yeast counts showed clear differences. Members of the genera Limosilactobacillus, Lactobacillus, Weissella, Streptococcus and Ligilactobacillus, dominated the bacterial community in maize starch, and were also dominant in maize ogi. The members of the genera dominating the fungal community in maize starch were also dominant in maize ogi, except for Aspergillus and Stenocarpella spp., which decreased in relative abundance by fermentation. The highest total free essential amino acid concentration was 61.6 mg/L in maize starch and 98.7 mg/L in ogi. The main volatile organic compounds in maize starch samples were alcohols, esters, and carboxylic acids, which also prevailed in maize ogi samples. The results indicate that the characteristics of traditional maize ogi depend on the processing technologies used to produce the maize starch before the intentional fermentation into ogi, with no clear-cut connection with the production practices due to high variations between samples from the same technology groups. This revealed the importance of a standardized maize starch production process, which would benefit controlling the starch fermentation and the characteristics of maize ogi. Further research is needed to understand the hidden fermentation during maize starch production for determination of the best practices that support the production of quality maize ogi.

Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin

Fermented maize starch, called ogi in Benin, is used for preparing akpan, a traditional yoghurt-like food that contributes to the food and nutrition security of its consumers. Current ogi processing technologies used by two socio-cultural groups of Benin, namely the Fon and the Goun, and aspects of the quality of the fermented starches were studied to assess the current state-of-the-art, explore changes in key product characteristics over time and identify priorities for follow-up research to increase product quality and shelf life. A survey on processing technologies was conducted in five municipalities in south Benin and samples of maize starch were collected, which were analysed after the fermentation required to obtain ogi. Four processing technologies were identified, two from the Goun (G1, G2) and two from the Fon (F1, F2). The main difference between the four processing technologies was the steeping procedure used for the maize grains. The pH of the ogi samples ranged between 3.1 and 4.2, with the highest values for G1 samples, which also contained relatively higher concentrations of sucrose (0.05–0.3 g/L) than F1 samples (0.02–0.08 g/L), and lower citrate and lactate concentrations (0.2–0.3 and 5.6–16.9 g/L, respectively) than F2 samples (0.4–0.5 and 14–27.7 g/L, respectively). Fon samples collected in Abomey were particularly rich in volatile organic compounds and free essential amino acids. Members of the genera Lactobacillus (8.6–69.3%), Limosilactobacillus (5.4–79.1%), Streptococcus (0.6–59.3%) and Weissella (2.6–51.2%) dominated the bacterial microbiota of ogi with a significant abundance of Lactobacillus spp. in Goun samples. Sordariomycetes (10.6–81.9%) and Saccharomycetes (6.2–81.4%) dominated the fungal microbiota. The yeast community of ogi samples mainly consisted of the genera Diutina, Pichia, Kluyveromyces, Lachancea and unclassified members of the Dipodascaceae family. Hierarchical clustering of metabolic data showed similarities between samples from different technologies at a default threshold of 0.05.No obvious trend in the composition of the samples’ microbial communities reflected the clusters observed for the metabolic characteristics. The results indicate that beyond the general impact of the use of Fon or Goun technologies on fermented maize starch, the individual contribution of processing practices warrants study, under controlled conditions, to determine the drivers of difference or similarity between maize ogi samples to further contribute to improving product quality and shelf life.

Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel

Ogi is a traditional staple food rich in carbohydrates but low in protein. The inclusion of termite flour (TF) apart from increasing the protein content could affect other attributes, thus, the need for this study. The functional and pasting properties of the Ogi samples and the sensory evaluation of the gruel, produced from the blends of Ogi powder (OP) (50-100) with termite flour (TF) (10-50), were evaluated using standard methods. The result showed that adding TF to the OP slightly reduced the water (WAC) and oil absorption capacity (OAC), and increased the bulk density, swelling power, and all the pasting properties (except the peak time and pasting temperature) of the Ogi samples. The overall acceptability of the gruel from the 100g OP (control sample) was not significantly different from that of the 75.0:1.7 and 75.0:30.0 grams of the OP and TF blends. Consequently, the inclusion of the TF in the OP may not only increase the nutritional composition as reported by other researchers but produce an acceptable Ogi gruel of good pasting properties and comparable functionality to that of the control sample, which could be achieved by blending 75.0g of OP with either 1.7 or 30.0 g of TF.

Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

Quality Assessment of Powdered Maize Ogi Fortified with African Walnut (Tetracarpidium conophorum) Flour

Protein deficiency of fermented cereal gruel popularly known as ogi (akamu) is a justification to fortify it with African walnut. In this study, powdered maize ogi and walnut flour in the ratio 100:0; 90:10; 80:20 and 70:30 labelled AZ, BY, CX and DW, respectively were formulated. Sample ‘AZ’ served as the control. Microbiological analysis, proximate composition, and functional properties of the composite flour samples were determined using Standard methods. Sensory evaluation of ogi porridge prepared using the flour samples were carried out using 9-point Hedonic scale. Total heterotrophic bacterial and fungal count of the flour samples were within the range of 7.01-7.41 and 4.23-4.45 log10CFU/g, respectively. The frequency of occurrence of bacterial isolates from the flour samples include Corynebacterium spp. (27%), Micrococcus spp. (14%), Lactobacillus spp. (13%), Citrobacter spp. (13%), Pseudomonas spp. (13%), Bacillus spp. (13%) and Streptococcus spp. (7%) while the fungal isolates were Aspergillus spp. (45%), Rhizopus spp. (22%), Geotrichum spp. (22%) and Mucor spp. (11%). All the proximate parameters and functional properties of the flour samples showed significant differences (p<0.05) with the exception of protein content and bulk density, respectively. Sample ‘AZ’, ‘BY’, ‘CX’ and ‘DW’s protein content is 0.88±0.08%, 1.14±0.20%, 1.23±0.27% and 1.31±0.38%, respectively. The lipid content (2.00±0.75 - 15.20±0.61%), ash content (0.40±0.06 - 0.90±0.04%), emulsion capacity (2.98±0.14 - 5.62±0.17%), bulk density (0.56±0.06 - 0.61±0.06 g/ml), and swelling index (1.99±0.10 - 18.89±0.21%) of the flour samples increased as the level of walnut flour substitution increased with few exceptions. In contrast, other proximate parameters, gelatinization temperature (75.6±0.48 - 82.4±0.58 oC), water absorption (2.60±0.11 - 3.35±0.35 g/g) and oil absorption (1.56±0.06 - 1.80±0.08 g/g) capacity of the flour samples decreased with few exceptions. Although ogi porridge made from ‘BY’ is more desirable than using other fortified flour formulations, ogi porridge made from ‘AZ’ was assigned the highest score for all the sensory attributes except appearance. Interestingly, ogi porridge prepared using maize ogi flour fortified with walnut flour and 100% maize ogi flour were generally acceptable.

A complementary food supplement from local food ingredients to enhance iron intake among children aged 6-59 months in Benin.

Nutritious complementary feeding is often not affordable in Benin, and iron deficiency exists. This research aimed at formulating an affordable and sensory acceptable complementary food supplement using local food ingredients to increase iron intake among children aged 6–59 months in Benin. The complementary food supplement was formulated to ensure that 10 g would cover 25% of the estimated average requirements for iron for children aged 6 to 12 months. Adansonia digitata fruit pulp, Moringa oleifera leaf powder, and Cochlospermum tinctorium root powder were used to compose the complementary food supplement, which was mixed with maize and sorghum ogi porridges before being presented to the mothers and children for the acceptability test. The mineral contents of Adansonia digitata fruit pulp in mg/100 g dw were 9.9 ± 0.1 for iron and 0.9 ± 0.1 for zinc. The iron and zinc contents of Moringa oleifera leaf powder and Cochlospermum tinctorium root powder in mg/100 g dw were 34.1 ± 2.2 and 26.8 ± 2.7 and 9 ± 0.0 and 0.9 ± 0.0, respectively. The complementary food supplement contained, in mg/100 g dw, 17.4 ± 1.1 of iron and 1.2 ± 0.1 of zinc. The maize and sorghum ogi porridges enriched with the complementary food supplement at substitution rates of 15% and 16% (in dry weight), respectively, were acceptable to 85% of children for sorghum ogi porridge and 87% for maize ogi porridge. The present study demonstrated the potential of local food ingredients in the formulation of an iron‐rich and acceptable complementary food supplement for children aged 6–59 months in Benin.

USE OF PRINCIPAL COMPONENT ANALYSIS AND AGGLOMERATIVE HIERARCHY CLUSTERING TO STUDY THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND STARCH DURING FERMENTATION OF OGI FROM MAIZE, SORGHUM AND ACHA

Ogi, a popular breakfast cereal and weaning food in West Africa was produced from maize, acha and sorghum. Ogi was produced from the three cereals and the gruels obtained were subjected to fermentation. The total starch content and alpha amylase activity during the period of fermentation of the ogi slurries were evaluated using standard methods. Total starch content was determined at 0, 12, 24, 36 and 48 h and α-amylase activity was also determined at 10 oC, 20 oC, 30 oC, 40 oC at 0, 12, 24, 36 and 48 h. The outcome of the research showed that α-amylase activity increased with increase in temperature and was highest in maize ogi (1.507 – 4.458 E. U) while acha ogi (0.497 – 3.219 E. U) had the lowest α-amylase activity . The starch content decreased with increase in time of fermentation time and was highest in maize ogi while acha ogi had the lowest. This shows that the higher the temperature of fermentation and longer fermentation time can increase the breakdown of starch by α-amylase in ogi slurry. The result of the Principal component analysis (PCA) showed distinct similarity in maize and acha. Agglomerative hierarchical clustering grouped acha into two groups (groups one and two) but grouped all maize and sorghum ogi samples together into group three. Due to the low starch content and low α-amylase activity observed in acha, it could be utilized in the production of gluten-free ogi with low glycemic index especially for vulnerable groups.

Evaluation of in vivo anti-malarial potential of omidun obtained from fermented maize in Ibadan, Nigeria

BackgroundThe menace of resistance to anti-malarial drugs is a great challenge to malaria control, necessitating the search for new anti-malarial agents. This search has led to the exploration of natural products for efficacy in malaria therapy. Omidun is the supernatant of fermenting maize (ogi) slurry that has been widely investigated and reported to possess several health benefits and it is used traditionally as solvent for preparing anti-malarial herbs. However, there is no information on the anti-malarial activity of omidun itself. This study was conducted to investigate the prophylactic, curative and suppressive anti-malarial potential of omidun.MethodsExperimental mice in the curative group were infected with 1 × 106 cells of Plasmodium berghei strain ANKA and treated with either 0.2 ml of omidun containing 3 × 109 cfu/ml of viable lactic acid bacteria or 0.2 ml of 5 mg/kg of chloroquine (positive control) or 0.2 ml of saline (negative control) for 4 days from day 3 post infection. The prophylactic group of mice were pre-treated with either omidun, chloroquine or saline for 4 days before infection with P. berghei, while the suppressive group was treated with omidun or chloroquine or saline and infected with P. berghei simultaneously. A group of mice were uninfected but treated (with omidun and control samples), while a final group was uninfected and untreated (controls). Parasitaemia and histopathology analysis were done in all groups.ResultsThe curative and suppressive groups showed a significant difference between the omidun-treated mice (100% parasitaemia reduction) and the untreated mice (54.5% parasitaemia increase). There was no significance difference between the omidun treatment and chloroquine (positive control) treatment in suppressive group as both treatment had 100% parasitaemia reduction. The omidun prophylactic treatment however did not show any parasitaemia suppression, but a significant difference was observed between the omidun treatment (85% increase) and the chloroquine (positive control) treatment (100% reduction) in the group. Omidun treatment is non-toxic to the kidney.ConclusionThis study provides scientific evidence supporting omidun usage in the treatment of malaria. Consequently, further work may yield the specific component of omidun responsible for the anti-malarial activity.

CO-FERMENTION OF MAIZE (Zea mays L.) AND AFRICAN BREAD FRUIT SEED (Treculia africana Dec'ne) FOR THE PRODUCTION OF IMPROVED PAP (OGI)

Cereals such as maize are generally having low essential amino acid contents which may cause protein malnutrition. The high essential amino acid in African breadfruit could make it suitable for supplementation of grains/cereals. The microbiological, sensory and nutritional evaluation of cofermented maize (70%) /African breadfruit seed (30%) was carried out. Characterization of isolates were by macroscopic, microscopic and biochemical tests. Standard Methods according to AOAC (1990) were used for proximate compositions and pH determination. Viscosity was measured using Rotational Viscometer. The pH of the co-fermented sample decreased from 6.2±0.01 to 4.2±0.01. Microbial isolates included Coryne bacterium spp., Lactobacillus spp., Escherichia coli, Staphylococcus aureus, Aspergillus niger and Saccharomyces cerevisae in fermenting samples. Escherichia coli was inhibited with increase in fermentation time. Higher microbial counts occurred in maize-African breadfruit ogi (MABO) than maize ogi (MOGI) during primary and secondary -1fermentations. The viscosity of the co-fermented sample was 1.990±0.12 pas . Proximate composition shows that MOGI had lower crude protein content (2.14±0.2) than MABO (9.83±0.3). In contrast, MOGI had higher crude carbohydrate (82.12±0.1 vs 72.59±0.2). Ash, moisture and lipid contents were not significantly different in both samples. Sensory evaluation revealed that MABO recorded higher scores (7±0.02 and 7±0.01) in taste and aroma as against (6±0.01 and 6±0.02) for MOGI. Although consumers accepted both samples, overall, MOGI was more acceptable. MABO oflour kept well and retained their original viscosity after 27 days of storage at (30±2C). MABO gave a dual advantage in that protein content was increased and enteropathogens were inhibited and is therefore recommended for consumption in areas where protein intake is inadequate and food safety is an issue.

FAMEs Profile of Oil Produced by Oleaginous Fungi Isolated from Fermented Beverage Wastewaters and Soil

Fungal strains isolated from fermented maize (ogi) (PW) and sorghum-based brewery wastewaters (BW) and two soil isolates were evaluated for oleaginicity. The fungal isolates from the wastewater that had lipid content of at least 20% of their biomass were identified by both culture methods and internal transcribed spacer (ITS) 1-5.8S-ITS2 ribosomal DNA sequencing. The isolates were identified to be Aspergillus fumigatus (PW8), Aspergillus flavus (PW10), Candida tropicalis (PW16) and Aspergillus tubingensis (PW3), Trichosporon luoberi (BW7), Aspergillus sp. (BW4) and Candida tropicalis (BW1; BW3). FAMEs composition was determined for the four strains with the highest lipid content by acid-catalyzed transesterification and analyzed by Gas Chromatography-Flame Ionization Detector (GC-FID). Palmitoleic acid was the dominant fatty acid in M. circinelloides and T. reesei, and the best producers of capric and lauric acids were Aspergillus fumigatus and Aspergillus sp. (BW4), respectively. These fatty acids are beneficial in making cosmetics and pharmaceuticals (antimicrobials and dietary supplements). The analysis of the FAMEs profile in the species indicated low amounts or absence of some key long chain fatty acid (LCFA) constituents of biodiesels. Based on the FAMEs profile of M. circinelloides investigated, this strain could hold promise for use as feedstock for biodiesel with genetic engineering and a tailored lipid production favouring enrichment of LCFA.
 Keywords: Fungal lipids, wastewater, fatty acid methyl ester, GC-FID

Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel).

In the present study, the physicochemical and sensory properties of ogi (a cereal-based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30°C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100°C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L* values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. PRACTICAL APPLICATIONS: The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large.

Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants

Ogi porridge is a weaning maize meal with low nutrient density and highly limited in some macro and micro nutrients necessary for the overall development of the infants. This study investigated the effect of supplementation of yellow maize (YM) ogi porridge with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours on the nutrient density. The porridge was tested for physicochemical properties and sensory acceptability scores of the ogi porridge. Proportions of OFSP and/or AYB flours significantly ( p <0.05) affected the overall physicochemical properties of the ogi porridge. Increase proportion of OFSP flour up to 20% increased some quality parameters such as crude fibre (2.19–2.69%), carotenoids (160.26–205.22 µg/g), and total starch (66.8471.45%). On the other hand, crude protein (9.85–12.74%), crude fat (3.33–3.67%), ash (1.39–2.52%), Ca (130.57149.15 mg/100 g) and Fe (7.84–10.25 mg/100 g) increased significantly ( p <0.05) with increasing AYB flour substitution up to 15%. Functional properties like bulk density increased with OFSP flour addition which cause the reduction of oil and water absorption capacities, respectively. Swelling index and gelatinization temperature increased significantly ( p <0.05) with the addition of OFSP and AYB flours. Increasing proportions of OFSP flour (≤ 20%) had similar sensory acceptability scores when compared with the control (100% YM ogi porridge). Orange-fleshed sweet potato/African yam bean (OFSP/AYB) at 15% substitution contributed significant amount of energy, carbohydrates, protein, vitamin A and calcium to the infant's micro and macro nutrient requirements. These results clearly showed that supplementation of maize ogi with OFSP and AYB flours increased the nutrient density and are important for the nutrition and development of the infants.

Quality Evaluation of Maize Based Complimentary Food Supplemented with Garden Peas

The quality of complimentary food made from blends of maize ogi flour and garden pea flour was studied. Five blend ratios and codes of 100:0 (Sample A), 90:10 (Sample B), 80:20 (Sample C). 70:30 (Sample D) and 60:40 (Sample E) were developed for Maize ogi flour and garden pea flour respectively. Proximate compositions, functional and sensory properties of the samples were analyzed using standard methods. The result for the functional properties of the formulated complimentary food samples showed that the bulk density, water absorption capacity, oil absorption capacity, foaming capacity, swelling index and least gelation concentration ranged between 0.65 g/mL-0.75 g/mL, 1.73 g/g-1.87 g/g, 1.61 g/g-1.78 g/g, 5.97%-8.91%, 1.51 v/v-1.96 v/v and 6.00%-14.00% respectively. The proximate composition result revealed that the moisture, protein, fat, fibre, ash and carbohydrate contents were 7.34%-7.96%, 6.24%-12.04%, 1.11%-10.16%, 2.13%-4.27%, 0.66%-1.44% and 64.75%-81.90% accordingly. The sensory evaluation carried out on the formulated samples by the panelists showed that the sample incorporated with 10% garden pea flour was the most preferred in terms of appearance, aroma, texture, taste and overall acceptability. The study has indeed shown that it is possible to produce a maize based complimentary food supplemented with garden pea flour with up to 40% supplementation level. This will not only improve the macro- and micro-nutrient content, but it will also enhance the functional quality attributes as well. The formulated food product also has low moisture content, which will reduce drastically the proliferation of microorganisms which will ultimately guarantee the shelf life stability of the food. However, further studies should be carried out in exploring processing methods that produces Pea protein hydrolysate from Garden pea grains which can improve the protein content of the maize based complimentary food and help in meeting the protein demands of infants.

Microbiological assessment of maize ogi cofermented with pigeon pea.

Maize was cofermented with pigeon pea for ogi production and evaluated for microbiological qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 h at 27 ± 2°C, and microbiological and sensory qualities analyzed were carried out using analysis of variance. Values were significant at p ≤ .05. Results showed that there was a gradual decrease in the pH and increase in total titratable acidity (TTA), respectively, during fermentation in all the samples. At the end of fermentation, pH ranged from 3.47 to 4.27 and TTA ranged from 0.47% to 0.54%, respectively. Total heterotrophic count (THPC) ranged from 5.76 to 5.90 log cfu/g; lactic acid bacteria (LAB) from 6.15 to 5.98 log cfu/g; and yeasts from 5.51 to 5.79 log cfu/g. Microorganisms isolated were lactic acid bacteria (Lactobacillus buchneri, L. casei, L. pentosus, Pediococcus pentosaceus), yeasts (Saccharomyces cerevisiae, Candida kefyr, C. krusei, C. tropicalis), molds (Aspergillus niger, A. flavus, Penicillium oxalicum, Mucor racemosus and Rhizopus stolonifer) and other aerobic bacteria (Klebsiella oxytoca, Enterobacter amnigenus, Staphylococcus xylosus, Bacillus subtilis, B. firmus, Corynebacterium kutscheri, C. striatum, and C. afermentans). In conclusion, the total heterotrophic plate count (THPC) in fortified maize: pigeon pea products was very high. This could constitute health hazards to infants as weaning foods. However, the microbial loads could be reduced through heat treatment as ogi is usually boiled or treated with boiled water before consumption and it can therefore be concluded that the fortified maize: pigeon pea products could be used as weaning foods.

Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea.

Maize was cofermented with pigeon pea for ogi production and evaluated for nutritional (proximate composition, minerals, vitamins, and amino acid profile analyses) and antinutritional (phytate, tannin, and trypsin inhibitor activity analyses) qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 hr at 27°C ± 2°C and nutritional, mineral, and antinutritional qualities were analyzed using analysis of variance. Results of proximate analysis showed that the values were significantly difference at p ≤ .05. Maize cofermented with pigeon pea at a ratio of 60:40 had the highest protein (22.79 mg/100 g), fat (19.27 mg/100 g), ash (2.98 mg/100 g), crude fiber (0.73 mg/100 g), and lowest moisture (1.98 mg/100 g) content, and was significantly (p ≤ .05) different from the other ratios. Of all the mixtures analyzed, 60:40 was significantly (p ≤ .05) different and had the highest Vitamin B1, B2, and B3 contents. Amino acid profile results showed that maize cofermented with pigeon pea at a ratio of 60:40 showed the highest contents of lysine (93.95 mg/g), tryptophan (20.38 mg/g), isoleucine (54.78 mg/g), phenylalanine (86.23 mg/g), leucine (109.55 mg/g), and valine (68.29 mg/g), respectively, and was significantly (p ≤ .05) different from the other ratios. Results of antinutritional analysis showed low phytate, tannin, and trypsin inhibitor values in maize cofermented with pigeon pea at a ratio of 60:40 when compared with other ratios. The cofermented maize‐pigeon pea product 60:40 had high amino acid profile than the others.

Fortification of Ogi with Whey Increases Essential Amino Acids Content of Fortified Product.

The inability of humans to synthesize essential amino acids (EAA) necessitates the need to increase the levels of these nutrient molecules in certain foods in which they are deficient. Maize ogi is a typical food product for both infants and adults in Africa, but with poor EAA content. This study therefore sought to assess the possibility of increasing the EAA content in maize ogi by processing it with cheese whey instead of water. Maize ogi and whey-fortified ogi were prepared by the usual procedure of grain soaking, milling, and drying. Samples from both treatments were subjected to proximate composition and amino acid profile analyses using Waters 616/626 LC (HPLC) instrument. L-lysine, L-trytophan, and L-methionine contents in maize ogi remarkably increased from 0.52, 0.15, and 0.90 mg/100 gm sample, respectively, to 0.90, 240, and 1.320 mg/100 gm sample in whey-fortified ogi. There were also significant increases in other EAA contents of whey-fortified ogi relative to its counterpart (normal maize ogi). The sum increase in EAA contents (9,405 mg) correlates with the increase in protein (1 gm) per gram sample. This study demonstrates that cheese whey increases EAA content in maize ogi and suggests that whey-fortified maize ogi may be a preferred alternative to water processed maize ogi.

Nutritional and Quality Characteristics of White Maize Ogi Flour Enriched with Moringa oleifera Seed

Nutritional and Quality Characteristics of White Maize Ogi Flour Enriched with Moringa oleifera Seed

Effect of Packaging Materials and Storage Conditions on the Degradation of Xanthophylls in Yellow-Maize Ogi Powder

The need to evaluate the effects of packaging materials and storage conditions on the degradation of xanthophylls in yellow maize ogi powder is important due to its health implication. Ogi powder was packaged in high-density polyethylene bag (HDPE), polypropylene woven sack (PP), and polyvinyl chloride container (PVC). The samples were stored under different conditions for 12 weeks and sampled at three-week intervals for analysis using High Performance Liquid Chromatography. The result showed that the total xanthophyll content of the ogi powder was 10.39 µg/g before storage with of zeaxanthin having the highest value (6.73 µg/g) and lutein (3.66 µg/g) the least. The reduction in lutein and zeaxanthin contents was significant in the ogi powder packaged in HDPE stored at 35°C and 50% relative humidity (RH). Therefore, PVC is recommended at 34°C and RH of 54% for up to 6 weeks while HDPE may be used at 28°C and 68% RH for 9 weeks, and that of PP might be 35°C and 50% RH if the storage period is extended to 12 weeks.

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p 0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.