Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains

Steve, Ijarotimi Oluwole; David, Oluwajuyitan Timilehin; Oluwadunsin, Olugbuyi Ayo; Bolawa, Makanjuola Sadiat

doi:10.1016/j.jfutfo.2022.08.010

Cited by 6 publications

(5 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The swelling index of the samples were determined by them method of Ukpabi and Ndimele (1990) [33] . Means with the same superscript along the row are not significantly different [11] reported the highest moisture and fat contents for white maize ogi.…”

Section: Swelling Index Determinationmentioning

confidence: 93%

See 1 more Smart Citation

Proximate, functional and sensory properties of OGI” flour produced from maize-millet formulated blends

AC,

CA,

et al. 2023

Int. J. Adv. Acad. Stud.

View full text Add to dashboard Cite

Ogi' were formulated from maize and millet and evaluated for proximate, functional and sensory properties. The different samples were combined in the ratio of 80:20, 65:35 and 50:50 (maize: millet) with 100% maize ogi serving as the control sample. The results of the proximate composition showed that 100% maize ogi had higher moisture (5.38%); protein (10.05%); fat (10.76%) and energy value (427.56kcal) and lower ash (n0.98%), fibre (0.20%) and carbohydrate (72.63%). The bulk density, water absorption capacity, oil absorption capacity and swelling capacity decreased from 0.67-0.63g/ml; 10.20-9.16mg/g; 11.99-10.1mg/g and 0.45-0.22% respectively as the level of millet increased in the blends. Sensory evaluation results showed that a significant difference exists between 100% maize ogi and the other samples as it was rated best in terms of all the sensory attributes assessed with values of 6.40 (colour); 6.10 (taste); 6.1 (aroma); 6.20 (consistency) and 6.30 (general acceptability). Sample produced from 80% maize and 20% ogi compared favourably with the control sample in terms of taste, consistency and general acceptability. This study has shown that ogi of good nutritional and sensory properties can be produced from the blends of maize and millet.

show abstract

Section: Swelling Index Determinationmentioning

confidence: 93%

“…38%, 9.19-10.05%, 7.01-10.76%, and 406.69-427.56 kcal, respectively. These values showed that the ogi sample produced from 100% maize significantly contained the highest protein, fat, moisture, and energy values compared with other ogi samples Ijarotimi et al (2022). …”

mentioning

confidence: 90%

Proximate, functional and sensory properties of OGI” flour produced from maize-millet formulated blends

AC,

CA,

et al. 2023

Int. J. Adv. Acad. Stud.

View full text Add to dashboard Cite

show abstract

“…Pap is very nutritious as it contains many essential nutrients. It was reported that pap significantly contained the high protein content, potassium (14.50-19.10 mg/100 g) [5]. The phytochemical composition (mg/g) of the experimental pap samples was at the range of 0.34-1.62, 53.82-177.09, 0.00-0.10, 3.71-69.22 and 2.08-6.08 mg/g in oxalate, saponin, flavonoid, phytate and tannin, respectively [5].…”

Section: Introductionmentioning

confidence: 99%

“…It was reported that pap significantly contained the high protein content, potassium (14.50-19.10 mg/100 g) [5]. The phytochemical composition (mg/g) of the experimental pap samples was at the range of 0.34-1.62, 53.82-177.09, 0.00-0.10, 3.71-69.22 and 2.08-6.08 mg/g in oxalate, saponin, flavonoid, phytate and tannin, respectively [5]. The pap samples, especially the one made with yellow maize was high in calcium, Ca/P ratio, iron, zinc but low in phytate and tannin content.…”

Section: Introductionmentioning

confidence: 99%

Identification of bacteria associated with pap (Ogi/Akamu) stored at room and refrigerated temperatures

Ujunwa Felicia Nwachukwu,

Chinenye Bridget Nwobodo,

Ebere Mediatrix Nzekwe

2024

Int. J. Sci. Res. Arch.

View full text Add to dashboard Cite

Stored pap (ogi/akamu) has been reported to harbor several microorganisms including bacteria. The study was focused on identification of bacteria associated with pap (ogi/akamu) stored at room and refrigerated temperatures. The assayed pap was produced by soaking yellow maize (500 g) in sterile water and allowed to ferment for 72h and then grinded using home blender, sieved with a muslin cloth to obtain the pap. The pap was divided into two equal parts. One part was stored at room temperature and the other stored in a refrigerator for 9days respectively. At every 24h, each of the samples was taken to the laboratory for examination. The serially diluted pap samples were inoculated into De man rogosa and sharpe agar, nutrient agar, mannitol salt agar, salmonella shigella agar and MacConkey agar respectively and were incubated at 37 ℃ for 24h. The numbers of microbial colonies on the nutrient agar plates were counted using a colony counter. The phenotypic characterizations were carried out on the isolates and molecular identification done on the predominant lactic acid bacteria. The phenotypic characterization revealed the isolated bacteria as Lactobacillus sp., Escherichia coli, Salmonella sp. and Staphylococcus aureus. The molecular characterization confirmed the predominant bacteria as Lactobacillus plantarum FPS. The total bacterial count was more at room temperature samples (±3.78CFU/ml) than refrigerated temperature (±0.41CFU/ml). There was significant difference between the recovered bacteria at room and refrigerated temperature (p>0.05). The obtained result confirmed room temperature unsafe for storing pap and refrigerator temperature better option for storing them.

show abstract

“…However, the understanding of how nutritive properties vary in systems containing toxigenic Aspergilli or biocontrol (atoxigenic) Aspergilli has not been investigated. In this study, fermented cereal gruel, referred to as ogi or akamu and made traditionally in Nigeria and other West African countries [ 20 , 21 ], was investigated. Gruels from maize ( ogi ) and sorghum ( ogi baba ) were studied for aflatoxin decontamination and amino acid profiles.…”

Section: Introductionmentioning

confidence: 99%

Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles

Banwo

Adesina

Aribisala

et al. 2023

Toxins

View full text Add to dashboard Cite

Toxigenic members of Aspergillus flavus contaminate cereal grains, resulting in contamination by aflatoxin, a food safety hazard that causes hepatocellular carcinoma. This study identified probiotic strains as aflatoxin detoxifiers and investigated the changes to the grain amino acid concentrations during fermentation with probiotics in the presence of either A. flavus La 3228 (an aflatoxigenic strain) or A. flavus La 3279 (an atoxigenic strain). Generally, higher concentrations (p < 0.05) of amino acids were detected in the presence of toxigenic A. flavus La 3228 compared to the atoxigenic A. flavus La 3279. Compared to the control, 13/17 amino acids had elevated (p < 0.05) concentrations in the presence of the toxigenic A. flavus compared to the control, whereas in systems with the atoxigenic A. flavus 13/17 amino acids had similar (p > 0.05) concentrations to the control. There were interspecies and intraspecies differences in specific amino acid elevations or reductions among selected LAB and yeasts, respectively. Aflatoxins B1 and B2 were detoxified by Limosilactobacillus fermentum W310 (86% and 75%, respectively), Lactiplantibacillus plantarum M26 (62% and 63%, respectively), Candida tropicalis MY115 (60% and 77%, respectively), and Candida tropicalis YY25, (60% and 31%, respectively). Probiotics were useful detoxifiers; however, the extent of decontamination was species- and strain-dependent. Higher deviations in amino acid concentrations in the presence of toxigenic La 3228 compared to atoxigenic La 3279 suggests that the detoxifiers did not act by decreasing the metabolic activity of the toxigenic strain.

show abstract

Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains

Cited by 6 publications

References 34 publications

Proximate, functional and sensory properties of OGI” flour produced from maize-millet formulated blends

Proximate, functional and sensory properties of OGI” flour produced from maize-millet formulated blends

Identification of bacteria associated with pap (Ogi/Akamu) stored at room and refrigerated temperatures

Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles

Contact Info

Product

Resources

About