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

Abstract

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.

Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia

“…The present finding agrees with the work of Abioye and Aka [115], as the general acceptability scored for the control sample is more than for formulated products. However, this finding disagrees with the report of Akinsola and others [116].…”

“…The present finding is in close agreement with Ogi fortified with moringa leave powder, where the lowest color preference was recorded in formulated samples than in control samples [115]. However, during the sensory analysis of Ogi formulated with synthetic the formulated sample recorded the highest score than the control sample [116]. Many intrinsic and extrinsic factors influence taste responses to food products [117].…”

“…In line with the present finding, the highest taste preference was recorded in the control sample rather than in formulated Ogi samples [115]. However, present finding is different from the study of Akinsola and others [116] as the highest taste preference was recorded in formulated samples compared to the control sample.…”

“…In the present finding, the highest texture value was scored (4.55) by the C1 sample, followed by C2 with no significant (P > 0.05) difference between each other. However, the highest texture preference recorded in Ogi was made by adding synthetic provitamin rather than the control sample [116]. Regarding overall acceptability, the value of C2 was not statistically significantly different from the values of F1 and F2 formulated Shameta products.…”