Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi)

Odewole, Michael Mayokun; Sunmonu, Musliu Olushola; Opaleke, Deborah Oluyemisi; Adeyinka-Ajiboye, Olabamibo; Sani, Rafat Ojuolape A.; Aiyejoritan, M. T.

doi:10.17508/cjfst.2017.9.2.04

Cited by 3 publications

(5 citation statements)

References 6 publications

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“…It is commonly used as a weaning food for toddlers. Pap (akamu) also serve as a breakfast meal for adults and children [5,6]. Sick people are usually fed with pap because it digests quickly [4,6].…”

Section: Introductionmentioning

confidence: 99%

“…Pap (akamu) also serve as a breakfast meal for adults and children [5,6]. 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].…”

Section: Introductionmentioning

confidence: 99%

“…Abioye and Aka [20] reported that powdered ogi contain calcium (125.01%), magnesium (36.67%), iron (4.67%), potassium (21.67%), zinc (0.23%) and copper (0.37%). Due to inadequate nutrients, fortification of cereal based diets such as ogi porridge and powdered ogi with soybean, groundnut, ginger, garlic during processing could improve the level of nutrients and flavour of the product [6,27]. Despite research efforts in that direction with very interesting findings, there is dearth of information on powdered ogi fortified with African walnut widely reported to be nutritious.…”

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: Introductionmentioning

confidence: 99%

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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“…Literature abounds with information on the production of ogi from maize (Bolaji, Adenuga-Ogunji, & Abegunde, 2017a;Okara & Lokoyi, 2012), millet (Inyang & Idoko, 2006;Olawale, Oyeleke, Akinro, & Olakunle, 2012), sorghum (Adelekan & Oyewole, 2010;Apotiola, 2013), or the combination of two or more of these cereals (Eke-Ejiofor, 2018; Odewole et al, 2017). However, despite being one of the most important cereal crops in the world, as well as the most economically important crop in developing countries (Ajala & Gana, 2015), there is dearth of information on the suitability of rice for ogi production.…”

Section: Introductionmentioning

confidence: 99%

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

Akintayo

Hashim

Adereti

et al. 2020

Journal of Food Science

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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.

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“…It is a semi-finished food cooked into smooth, free flowing creamy or thin porridge. 11 Influence of fermentation duration, mix ratio, biopreservation of cereals during production of either fermented paste or flour have been studied by some researchers. 9,12,13 Many studies have reported on supplementation of cereals with different legumes, because of the absence of lysine in cereal grains which is abundant in legumes, 12 the use of roots and tubers such as potato in supplementing cereal grains has not gained much popularity in production of complementary foods.…”

Section: Introductionmentioning

confidence: 99%

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

Olaniran

Okonkwo

Iranloye

et al. 2023

Nutr Metab Insights

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Vitamin A deﬁciencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for young children. Thus, the study focuses on food fortification using orange-fleshed sweet potato (OFSP) as fortifier as studies have confirmed the presence of nutrients that can help meet the Vitamin A dietary requirement. The cereals were soaked ambient temperature (27 ± 1°C) for 72 hours and were blended with OFSP (90:10, 80:20, 70:30, 60:40, 50:50), and the formulated products were studied for Vitamin A, β-carotene, proximate composition, physicochemical, functional properties, and storage. Application of OFSP as forticant increased the Vitamin A (4.98-6.65 mg/100 g), β-carotene (0.10-0.17 mg/100 g) and the calorific value (222.03-301.75 kcal) of the gluten-free multi-grain cereal paste. The addition of OFSP also increased the ash content (1.41%-3.35%), crude fiber (2.56%-4.225%), carbohydrate (39.83%-48.35%), total solid content (55.20%-60.87%), and water absorption capacity (112.20%-137.49%) of the formulated cereal samples. The fortified fermented paste was objectively stable throughout on the shelf from the storage studies. The study deduced that addition of orange-fleshed sweet potato to fermented mixed cereal paste as a fortifier can help increase the nutritional quality of the complementary food.

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Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi)

Abstract: Indexing p. 1  Editorial Bord p. 1  Guide for Authors p. 3  Manuscript preparation p. 5

Cited by 3 publications

References 6 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

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

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

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