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

Inyang, U. E.

doi:10.11648/j.ijnfs.20160503.17

Cited by 6 publications

(7 citation statements)

References 15 publications

(22 reference statements)

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“…The increase in protein content observed as the proportion of walnut flour used in fortifying powdered ogi increased could be attributed to protein content of walnut flour. This trend is in agreement with similar studies that involves fortifying powdered ogi with unfermented locust beans [22], moringa [20] and periwinkle meat flour [7]. However, processing of walnut into flour which involves heating process probably eliminated substantial amount of protein in walnut flour.…”

Section: Protein Contentsupporting

confidence: 91%

“…Sick people are usually fed with pap because it digests quickly [4,6]. In local markets, ogi is usually displayed as a wet cake covered with transparent polythene bags or leaves [7]. It has been reported that cereal gruel commonly used in developing countries to feed children does not contain high amount of protein, energy and essential vitamins much needed by a growing child [2].…”

Section: Introductionmentioning

confidence: 99%

“…According to Bolaji et al [18], drying wet ogi which becomes ogi flour or powdered ogi makes it easier to fortify the product. Due to poor nutritional composition of powdered maize ogi, Abioye and Aka [20], Aminigo et al [21], Moses et al [22], Inyang and Effiong [7] fortified the product with moringa, okra seed meal, unfermented locust bean seed, periwinkle meat flour, respectively. The nutritional composition and functional properties of powdered ogi fortified with plant or animal protein from various sources have been studied [23,24,25].…”

Section: Introductionmentioning

confidence: 99%

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

Ahaotu

Eni

Maduka

2021

MRJI

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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.

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Section: Protein Contentsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Ahaotu

Eni

Maduka

2021

MRJI

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“…Maize 3 had the highest ash content (0.52%). The results obtained in this study are lower than those reported by previous authors (17,81,82,85). The ash content of food is important because it gives an idea of the mineral elements present (86).…”

Section: Chemical Composition Of Ogi Powdercontrasting

confidence: 82%

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

et al. 2021

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Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p < 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content.

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“…The millet‐based porridges used in infant feeding are deficient in proteins, vitamin A and minerals especially zinc and potassium . This situation denies the infants and children a balanced diet which is necessary for the maintenance of good health . The implication of feeding children with such food is the incidence of acute malnutrition, a major cause of high infant morbidity and mortality .…”

Section: Introductionmentioning

confidence: 99%

Effect of skimmed milk and vegetable powders on shelf stability of millet‐based composite flour

et al. 2018

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BACKGROUND Millet porridge is a major complementary food used in Uganda but it is limited in protein and micronutrients such as zinc and beta‐carotene. Addition of milk and vegetable powders are known to greatly improve the nutrient content of millet flour. However, there was limited information on the shelf stability of the resultant composite flour. This study aimed at assessing the effect of milk and vegetable powders on the shelf stability of millet‐based composite flour. RESULTS There was a general increase in the moisture content, peroxide value (PV), free fatty acids (FFA), thiobaturic acid (TBA) and total plate count (TPC) of both composite and millet flours over the eight weeks storage period. However, higher moisture content, PV, FFA, TBA and TPC values were recorded in the composite flour compared to millet flour (control) at each sampling interval. Sensory evaluation results revealed that panelists preferred porridges prepared from millet only compared to those from composite flour. The degree of liking of porridges from both composite and millet flours generally decreased over the storage period. However, both porridges were deemed as acceptable by the end of the storage period. The TPC also remained below 10 5 cfu g −1 which is the maximum limit recommended by the Uganda National Bureau of Standards (UNBS). CONCLUSION The study findings indicated that the addition of milk and vegetable powders negatively affected the stability of the composite flour. We recommend further studies to stabilize the product during storage. © 2018 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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

Cited by 6 publications

References 15 publications

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

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

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

Effect of skimmed milk and vegetable powders on shelf stability of millet‐based composite flour

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