Ogi Flour Research Articles

Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours: Effect on the bioactive constituents, colour and pasting properties

Yellow maize (YM) formulations fortified with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours for ogi production, namely, YAO1 (100 %YM); YAO2 (70YM:10AYB:20OFSP); YAO3 (70YM:15AYB:15OFSP); and YAO4 (70YM:20AYB:10OFSP), respectively were made in order to determine their bioactive constituents, colour and pasting properties. From the results, YAO2 flour was significantly higher (p < 0.05) in 13-cis-βC (5.7 µg/100 g), 9-cis-βC (0.50 µg/100 g), trans-βC (24.17 µg/100 g), total βC (30.36 µg/100 g), α-carotene (1.54 µg/100 g), total carotenoids (44.34 µg/100 g), total polyphenols (9.45 mg GAE/g), total flavonoids (172.12 mg QCE/g), and ABTS (µmol TE/100 g) than other formulations. On the other hand, YAO4 flour had significantly (p < 0.05) higher FRAP value. With the exception of YM L* (lightness) (92.57), colour parameters a* (redness) (2.36), b* (yellowness) (34.72) and ∆E (colour differences) (31.98) were significantly (p < 0.05) higher in YAO2 flour than other formulations. The pasting viscosities of YM exhibited significantly (p < 0.05) higher values for peak (288.62 RVU), Trough (168.38 RVU), Breakdown (120.25 RVU), Final (293.04 RVU), Setback (124.67 RVU), and pasting time (4.77 min) than other formulations. This study revealed that YAO2 and YAO3 flours provided the richest sources of bioactive constituents, lowest pasting properties and acceptable flours which will endear them to good quality ogi production and enhanced biological benefits to consumers.

Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean

This study investigated the nutritional quality of weaning food prepared from fermented blends of sorghum (ogi) and soybean. The raw samples were processed into flour and were mixed in ratio of 60:40 and 70:30 respectively. Lactic acid bacteria (LAB) were isolated from fermented ogi and were accessed for their technological properties. The pH and total titratable acidity of the ogi was accessed, proximate composition and shelf-life of the weaning blends were determined by standard methods. A total of 10 LAB isolates were obtained, characterized and identified as L. plantarum (50%), L. fermentum (30%), L. delbrueckii (10%), and L. brevi (10%). Lactic acid, diacetyl and hydrogen peroxide produced by the LAB isolates ranged from 1.203 ± 0.006 - 3.410 ± 0.010, 1.21 ± 0.02 - 3.63 ± 0.05 and 0.650 ± 0.060 - 1.910 ± 0.040 (mg/mL) respectively. The fermentation of the ogi resulted in pH reduction from 4.5 ± 0.01- 2.40 ± 0.01 and increased titratable acidity 12.49 ± 0.01 - 23.00±0.01 g/L. The 60:40 weaning blend of sorghum ogi flour and soybean improved protein, ash, crude fiber, moisture, fat, vitamin A, ascorbic acid, riboflavin, and beta carotene content compared to a 70:30 blend. The blend also showed improvements in mineral content, with a significantly higher overall nutritional value compared to the 70:30 blend. Coliforms were not observed during the shelf-life monitoring. This study concluded that these blends meet daily nutritional requirements, provide health benefits, and meet recommended standards for weaning.

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P&lt;0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes. This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.

Quality evaluation of powdered ogi produced from maize-sorghum and soybean flour blends in Nigeria

Ogi is a fermented cereal porridge usually made from single cereals such as maize (Zea mays). In traditional production, it is sometimes combined with other cereals such as sorghum or millet. It is usually in semi-solid form after production and has low shelf stability. This study was carried out to produce and evaluate the quality of ogi powder from mixtures of selected cereals (maize and sorghum), with soybean inclusion as advancement for improving the nutritive value of the product. Ogi flour was obtained from grains of maize and sorghum by weighing, sorting, soaking (for 72 hours), wet milling, sieving, dewatering, oven-drying, pulverizing and sieving through muslin cloth with maximum pore size of 20 mm. Optimal blend (70:30) for maize - sorghum ogi cumulating to 100% maize - sorghum mixture was obtained from a preliminary study; and fortified with soybean in the ratios of 90:10, 80:20, 70:30, 60:40, 50:50, and 100:0. The samples were analyzed for functional, proximate and micronutrient properties using standard methods. Results of water absorption and swelling capacity showed significant (p&lt;0.05) differences among the samples. Proximate composition results showed significant (p&lt;0.05) differences in all samples and ranged as follows: moisture (5.39 - 7.72%), protein (6.22 - 21. 46%), ash (2.66 - 3.64%), crude fibre (2.22 - 2.65%), crude fat (4.22 - 10.22%) and carbohydrate (51.31 - 79.14%). The micronutrient levels were improved and ranged from 166 - 360 mg/100g calcium, 1.15 - 3.22 mg/100g iron, 24.3 - 47.6 IU ß-carotene and 0.59 - 0.89 mg/100g thiamine. Soybean addition generally improved the quality of the samples. Protein increase was observed from 20% inclusion of soybean. The maximum inclusion level of 50% increased the protein content of the sample to 21.5%. Despite adding value and variety to ogi meal due to its powdered form, fortifying maize-sorghum ogi with soybean would reduce the problem of malnutrition especially among children who are usually fed ogi as infant formulae in developing countries.

Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi

Ogi is a fermented maize product which is commonly used as weaning food for children and as breakfast for adults. This study was conducted to evaluate the effect of enrichment with turmeric and ginger on some quality parameters of ogi flour. Turmeric and ginger slurries were prepared and added to the ogi slurry at different percentages as follows: 0CC (100% ogi), GN1 (95% ogi + 5% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 (95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi + 15% turmeric). The samples were fermented for 48 h, dried at 55 °C for 24 h to flour and then packaged. Microbial, pH and total titratable acidity (TTA) evaluations were carried out on the samples during fermentation. Nutritional and anti-nutritional contents were also determined. Results showed that the pH of the spiced ogi slurry decreased as total titratable acidity increased during fermentation. The proximate composition showed significant differences (p≤0.05) and increased with the addition of ginger and turmeric, respectively. Considering the ash, crude fat and crude protein contents, the sample TM1 had the highest value of 1.21, 5.92, and 11.89%, while the sample 0CC had the lowest value of 0.64, 3.64, and 5.58%, respectively. The vitamin determinations showed that the sample TM3 had the highest values of vitamin B2, B6 and D. The highest value was recorded in Vitamin C for the sample GN3 (85% ogi + 15% ginger), while the lowest value was recorded in the sample TM1 (95% ogi + 5% turmeric). Tannin, phytate and trypsin inhibitor showed the highest values in the sample TM3. The sensory evaluation showed that the sample GN1 was the most preferred sample. The study established that the enrichment of ogi with turmeric and ginger slurries will improve the nutritional status of major consumers of ogi.

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&lt;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.

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.

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger.

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.

Effect of Fermentation on Aflatoxin Content of Ogi Produced from MouldyMaize ( Zea mays )

Mycotoxins are toxins produced naturally by fungi. They are carcinogenic and can affect food quality and safety. Effect of fermentation on aflatoxin content of ogi produced from moldy maize was investigated in this study. Moldy and non-moldy maize grains were fermented and proximate, microbial and aflatoxin content analyses were carried on the samples for 72 hr fermentation periods at 24 hr intervals. Ogi was produced using the standard method of production and dried to give Ogi flour. Results of the proximate analysis show decrease in protein, crude fiber, ash and carbohydrate contents during the fermentation periods. The fat content of steeped non-moldy maize increased (4.32%-4.36%) compared to that of moldy maize (3.94%-4.01%), but they are not significantly different. Microbial analysis showed a reduction in yeast and mold counts, with values ranging from 7.0-0.50 CFU /g × 104 in non-moldy maize and 11.45-2.45 CFU/g × 104 for moldy maize at the end of 72 hr fermentation. Increased values of Lactic acid bacteria counts were observed at 48hr fermentation for both samples. During fermentation, aflatoxin contents in the moldy grains reduced from initial concentration of 58.00 μg/kg in the raw maize sample to 3.13 μg/kg at 72 hr fermentation period. This study has shown that aflatoxins content in moldy maize can be reduced by natural fermentation processes.

Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

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.

Assessment of the Nutritional Qualities of a Locally-Produced Weaning Blend of Sorghum Ogi Flour Fortified with Bambara Groundnut Flour

This study investigated the nutritional quality of a locally-produced weaning blend of sorghum ogi flour fortified with Bambara groundnut (BGN) flours and the role of lactic acid bacteria (LAB) as starter in the reduction of anti-nutrients in the pre-treated BGN flours. LAB were isolated from fermented sorghum ogi, processed into flour. BGN were processed into flours using three pre-treatment methods and used to fortify the sorghum ogi flour in ratio 60:40. Proximate composition and the breakdown of anti-nutritional factors by LAB were monitored in the pre-treated BGN flours using standard procedures. Sensory, organoleptic attributes and shelf-life of the weaning blends were determined. Sorghum ogi flour fortified with roasted BGN flour had improved nutritional value; protein, ether extract, ascorbic acid, riboflavin, β-carotene, calcium, and phosphate (mg/100g) 20.16, 6.43, 21.00, 0.13, 90.00, 145.00 and 280.00 respectively compared to boiled and soaked BGN flours. There was a reduction in the anti-nutritional factors of the pre-treated BGN flours when fermented with selected starter. Tannin, phytate, protease and trypsin inhibitors reduced significantly (p&lt; 0.05) from 0.074 - 0.048; 5.901- 5.001; 0.052 - 0.043 and 0.137 -0.110 respectively. The shelf-life monitoring and organoleptic assessment showed that sorghum Ogi flour fortified with roasted BGN flour had a prolonged shelf life and was generally accepted when compared to other weaning blends. The study concluded that the weaning blend had improved nutritional composition required for a growing infant. LAB could be used as starters to reduce anti-nutritional factors and extend the shelf-life of pre-treated Bambara groundnut-sorghum ogi blends.

Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger.

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.

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

Production and sensory evaluation of food blends from maize-plantain-soybean as infant complementary food

The study was conducted to produce and evaluate food blends from maize- plantain - soybean as infant complementary food. Treatments consist of diet formulated with toasted soya beans flour, ogi flour from yellow maize corn and firm ripe plantain was used for the production of the plantain flour. Six experimental diets were formulated from the above flours, to contain the following percentage ratios: OPBL1 - 50% maize, 25% plantain, 25% soybean; OPBL2 - 50% maize, 20% plantain, 30% soybean; OPBL3 - 50% maize, 15% plantain, 35% soybean; OPBL4 - 50% maize, 10% plantain, 40% soybean; OPBL5 - 50% maize, 5% plantain, 45% soybean; OPBL6 - 33.33% maize, 33.33% plantain, 33.33% soybean. Sensory evaluation of the maize-plantain-soybean composite flours based complementary foods was carried out using 7-point hedonic scale with 20 panelists. Generally, sample OPBL7 was most acceptable by the panelists, though not significantly different (P> 0.05) from samples OPBL6, OPBL5 and OPBL4. However, all samples were generally acceptable by the panelists. Key words: Soya beans, plantain, maize and sensory evaluation.

Physico-Chemical and Microbial Quality of Sorghum-Based Complementary Food Enriched with Soybean (Glycine max) and Sesame (Sesamum indicum)

Nigeria is well endowed with adequate food supplies, however, more than one third of the children under the age of five are malnourished and of all deaths of children fewer than five years of age are directly or indirectly attributable to malnutrition. In this study, ogi, a Nigerian fermented weaning food, was prepared from sorghum seeds using the traditional process. The fresh ogi was dried and milled to obtain sorghum flour. Four complementary foods, containing 50-80% sorghum ogi flour, were prepared from blends of sorghum ogi flour, soybean flour and sesame meal. The complementary foods contained 46.9–66.0% carbohydrates, 16.0–24.6% protein, 14.13–21.75% fat and 1.35–1.93% ash. These values were significantly (P < 0.05) higher than values obtained for ogi. In general, the nutrient content of all the complementary foods were within the range prescribed by FAO/WHO pattern for processed weaning foods. The loose bulk densities of complementary flours ranged from 0.37 to 0.43g/ml and packed bulk densities from 0.70–0.75 g/ml, while ogi flours were 0.42 and 0.70 g/ml, respectively. Sorghum ogi had highest reconstitution index (104.5) while complementary foods ranged between 92.30 and 100.30. The total plate counts ranged from 2.0x103 - 2.4x104 cfu/g; coliforms, mould and yeast were absent in some of the products. However, all the weaning foods required cooking before feeding to children. This approach can be made use of in Community Nutrition and in Emergency Feeding Programmes.

Biochemical Evaluation of Fermented White Maize (Zea Mays L.) Blended with Scarlet Runner Bean (Phaseolus Coccineus L.) Flour

Fermented maize product, ogi, is a popular weaning and breakfast cereal in west coasts of Africa. In the study proximate, mineral and amino acid compositions of ogi from a composite mixture of white maize (Zea mays L.) and scarlet runner bean (Phaseolus coccineus L.) flours were evaluated using standard processing techniques. Maize ogi was substituted with scarlet runner bean flour at ratios of 90:10, 80:20, 70:30 and 60:40 maize : scarlet runner bean; with 100% maize ogi flour as control. The results showed that protein, ash and crude fibre contents increased progressively with increased scarlet runner bean flour substitution, reaching 192.0%, 187.5% and 170.0% dry weight, respectively at 60:40 ratio. The macro minerals such as Mg, Na and P also recorded increase in concentrations in the fortified products. Harmful heavy metals like Pb and Cd were below detection limit of the AAS. The total essential amino acids (TEAA) ranged from 20.37 - 27.59 g/100g crude protein or from 41.40 - 43.10% of the total amino acid while the limiting amino acid (LAA) was Met + Cys. It was also found that fortified samples had progressive increase in the concentration levels of total amino acid (TAA), total essential amino acid (TEAA), essential aromatic amino acid (EArAA) and total sulphur amino acid (TSAA). Generally, the present study indicates that at � 40% scarlet runner bean seed substitution of the ogi mass, the quality attributes of ogi can be maintained, with higher nutrient content.

Production of Ogi from germinated sorghum supplemented with soybeans

Three varieties of sorghum grains were germinated before fermentation to Ogi . The protein and ash contents of Sorghum vulgare , Sorghum guineensis and Sorghum bicolor increased by 7.20 and 40.20%; 5.44 and 29.20%; and 4.00 and 42.18% respectively. Fermentation of the germinated grains however caused decreases in the protein, ash, fibre and fat contents. Supplementation of oven-dried (60%) powder with treated 30% (w/w) soyabeans flour yielded products of higher protein contents which ranges from 284% for Ogi made from S. vulgare, 270% for Ogi made from S. guineensis and 271% for Ogi made from S. bicolor. Similarly, supplementation of Ogi with 30% (w/w) soya-flour generally resulted in increase in fat contents (approx. 130%), ash (approx. 54.9%) and fibre (approx. 217%). A panel of evaluators showed greatest preference for soya- supplemented Ogi porridge made from S. vulgare, while soya-supplemented Ogi porridge from S. guineensis was the least acceptable. The soyasupplemented Ogi flour (moisture content 10%) kept well and retained their original flow- properties after twenty-one days of storage. Key words : Sorghum, germination, fermentation, soya-supplementation.

Development and quality evaluation of low‐cost, high‐protein weaning food types

PurposeThe objective of this study is to develop two nutrient‐dense and acceptable weaning foods – Prowena and Propalm – using high‐protein food ingredients: crayfish (Macrobachium spp), soybeans (Glycine max) and groundnut (Arachis hypogea) to enrich the sole starch based weaning food locally known as “ogi”.Design/methodology/approachThe weaning food mixture was formulated by mixing yellow maize ogi flour, soyflour, groundnut meal and crayfish flour for Prowena (PROW) while palm oil was added to the mixture for Propalm (PROP). PROW and PROP were compared with the commercial weaning food Nutrend (NUTR) and the traditional weaning food, yellow maize gruel, or ogi (YOG), in terms of energy, nutrients and sensory scores.FindingsChemical analysis showed that PROW contained 2.71 per cent moisture, 22.95 per cent protein, 5.86 per cent fat, 3.75 per cent fibre, 62.39 per cent carbohydrate, 4.31 per cent ash and 3.75 kcal of energy, while PROP had 2.78 per cent moisture, 21.99 per cent protein, 8.86 per cent fat, 3.89 per cent fibre, 59.29 per cent carbohydrate, 4.77 per cent per cent ash and 3.78 kcal of energy. The sensory evaluation showed that both PROW and PROP were equally acceptable as NUTR and more acceptable than YOG in terms of taste, flavour and texture (p&lt;0.05). However, there was no significance difference (p&gt;0.05) in acceptability of PROW, PROP, NUTR and YOG in terms of colour.Originality/valueThe paper shows that the two weaning foods would be suitable for the commercial market to increase the protein intake and to combat protein energy malnutrition (PEM) amongst infants.

Supplementation of ogi, a maize-based infant weaning food, with African oil bean seed (Pentaclethra macrophylla Benth)

Maize ogi is a popular starchy porridge in the west coasts of Africa. Although consumed by adults as a breakfast cereal, its main use is as a weaning food for infants. In this study, the quality of ogi from a composite mixture of maize (Zea mays L.) and oil bean seed (Pentaclethra macrophylla Benth) flours was evaluated. Maize was substituted with oil bean seed at ratios of 90:10, 80:20, 70:30 and 60:40 maize/oil bean, with 100% maize ogi flour as control. The results show that protein content increased with increased oil bean seed substitution, reaching 33.25% dry weight at 60:40 ratio. The mineral composition also showed marked improvement with increased substitution. On the other hand, tannins and oxalates increased with higher content of oil bean seed. However, the level of phytic acid was lowered with higher oil bean substitution. Pasting characteristics showed that higher oil bean seed substitution meant marked depreciation in the ease of cooking, and the peak viscosity was lowered. Results of sensory evaluation show that colour and flavour were significantly (P < 0.05) affected by increased substitution of oil bean seed beyond 20% substitution level, while the resultant ogi gels were still acceptable in terms of mouthfeel and overall acceptability at &#8804; 20% substitution level. The present study indicates that the quality attributes of ogi can be enhanced at &#8804; 20% oil bean seed substitution of the ogi mass, with higher nutrient content and lower content of anti-nutritional factors.