Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

Folakemi, Olaniran Abiola; Henrietta, Abiose Sumbo; Olusunkami, Gbadamosi Saka

doi:10.17265/2328-7136/2019.02.005

Cited by 7 publications

(13 citation statements)

References 15 publications

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“…Malomo et al (2019) also reported that the total reducing sugar of fermenting maize was higher than that of acha during fermentation. The range of result of this work is in agreement with the report of Olaniran et al (2019). Total sugar in ogi at different stages of fermentation.…”

Section: Resultssupporting

confidence: 92%

“…The cereals (maize, acha and sorghum) were sorted, weighed and steeped separately for 72 h. The grains were drained and wet-milled into slurry using an attrition mill. The ogi (100 ml) obtained was dispensed into sterile plastics and fermented for 48 h (Olaniran et al 2019).…”

Section: Production Of Ogimentioning

confidence: 99%

“…The microorganisms involved in fermentation of food increases palatability and improve the quality of food by increasing the availability of proteins and vitamins (Ogodo et al, 2019). Many researchers have worked on ogi (Omemu et al, 2011;Olaniran et al, 2019) but there is dearth of information on effect of fermentation on sugars and free amino acid. Fermentation may have direct effect on the taste, sugars, total free amino acid and other properties of ogi.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

Malomo

Olawoye²,

Olaniran

et al. 2021

FSAB

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This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

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Section: Resultssupporting

confidence: 92%

Section: Production Of Ogimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

Malomo

Olawoye²,

Olaniran

et al. 2021

FSAB

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“…Acha grains were purchased from a local market in Ebonyi State, Nigeria. Ogi was produced from the cereals using the method described by Olaniran et al (2019). Slurries of ogi obtained from these cereals were further fermented for 48 h. Samples were taken from the fermenting slurries at 0, 12, 24, 36 and 48 h. Samples obtained were then used for further studies.…”

Section: Methodsmentioning

confidence: 99%

Use of Principal Component Analysis and Agglomerative Hierarchy Clustering to Study the Relationship Between Alpha Amylase and Starch During Fermentation of Ogi From Maize, Sorghum and Acha

Malomo¹,

Olaniyi²,

Olaniran³

et al. 2020

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Ogi, a popular breakfast cereal and weaning food in West Africa was produced from maize, acha and sorghum. Ogi was produced from the three cereals and the gruels obtained were subjected to fermentation. The total starch content and alpha amylase activity during the period of fermentation of the ogi slurries were evaluated using standard methods. Total starch content was determined at 0, 12, 24, 36 and 48 h and α-amylase activity was also determined at 10 oC, 20 oC, 30 oC, 40 oC at 0, 12, 24, 36 and 48 h. The outcome of the research showed that α-amylase activity increased with increase in temperature and was highest in maize ogi (1.507 – 4.458 E. U) while acha ogi (0.497 – 3.219 E. U) had the lowest α-amylase activity . The starch content decreased with increase in time of fermentation time and was highest in maize ogi while acha ogi had the lowest. This shows that the higher the temperature of fermentation and longer fermentation time can increase the breakdown of starch by α-amylase in ogi slurry. The result of the Principal component analysis (PCA) showed distinct similarity in maize and acha. Agglomerative hierarchical clustering grouped acha into two groups (groups one and two) but grouped all maize and sorghum ogi samples together into group three. Due to the low starch content and low α-amylase activity observed in acha, it could be utilized in the production of gluten-free ogi with low glycemic index especially for vulnerable groups.

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“…Ginger is a commonly added to beverages for flavor. Garlic (Allium sativum) also regarded as Russian penicillin, stinky rose, tafanuwa in Hausa, ayo-ishi in Igbo and ayu in Yoruba (Neeraj et al, 2014; Olaniran et al, 2019a). Garlic comprises of sulphur containing compounds, the fresh bulb contains allicin, alliin and volatile oil.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends

Olaniran

Abu

Afolabi

et al. 2020

Potr. S. J. F. Sci.

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The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives.

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Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

Cited by 7 publications

References 15 publications

Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

Use of Principal Component Analysis and Agglomerative Hierarchy Clustering to Study the Relationship Between Alpha Amylase and Starch During Fermentation of Ogi From Maize, Sorghum and Acha

Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends

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