Changes in the physical and biochemical properties of pearl millet (Pennisetum americanum) on conversion to ogi

Abstract

Millet was converted into ogi, a naturally fermented cereal product, by the traditional wet milling/wet sieving process and by fermenting millet meal and ground millet malt. Proximate chemical composition, flavanol content, vitamin A and B 2 contents, energy value, protein and starch availabilities and Brabender paste viscosity of millet grain and ogi were determined. Yields of ogi ranged from 67.5 to 96.5%. Protein, ether extract, ash and crude fibre contents were reduced in ogi by 2.3-24, 3.9-25.5, 14.3-28.6 and 6.6-42.3% respectively, while the soluble carbohydrate content of the grain (68.2 AE 12 g kg À1 ) was retained. Flavanol content of millet (1.025 g c-glycosylflavanol equivalent kg À1 grain) was reduced in ogi (0.643-0.872 g c-glycosylflavanol equivalent kg À1 grain). Vitamin A content was reduced by 21.4-53.4% and vitamin B 2 content was increased by 85.7-242.8% on conversion of millet into ogi. Apparent protein availability increased by 91.3-144.9% with papain digestion and by 47.6-109.5% without papain. However, changes in tryptophan (5.6%) and lysine (5.2%) were less marked, except in ogi from malt, which showed 22.2 and 20.8% increases in tryptophan and lysine contents respectively. Apparent carbohydrate availability increased (by 17-93%) but energy value generally remained the same (highest increase 3.4%) when millet was converted to ogi. Conversion of grain to ogi reduced paste viscosity.

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

“…However, availability of starch and protein for digestion was higher in ogi than in the grain. In addition, lysine, tryptophan, and vitamin B2 contents were increased, while vitamin A and flavaonoid contents and paste viscosity were reduced by the conversion of grain into ogi (Akingbala and others ).…”

Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons

“…Apart from the appearance as among the factors which affect the quality of gari , particle size seems to be one of the most important for consumers [ 28 ]. On the other hand, in nutrition, particle size has significant effect on food digestibility in the gastrointestinal system [ 29 ].…”

Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

“…The functional properties of these starches would make them suitable for use as thickening, pasting, or gelling agents in a variety of foods (Woolfe 1992). The low peak viscosity of starch from the flours of Lover's Name, Sampson's Lover's Name, Hubert Red, CARDI Big Red, and Hubert Red Devil makes these cultivars ideal for use in the manufacture of weaning foods where the low pasting viscosity would be useful in increasing the nutrient density of the food for small stomachs (Akingbala et al 2002;Masha and Svanberg 1983). Presently, to fully utilise cereals for weaning foods, the grain has to be germinated (malted) to reduce viscosity of the pastes (Akingbala et al 2002;Masha and Svanberg 1983).…”