Nutritive Composition and Sensory Properties of Ogi Fortified with Okra Seed Meal

Aminigo, E. R.; Akingbala, J. O.

doi:10.4314/jasem.v8i2.17235

Cited by 37 publications

(45 citation statements)

References 8 publications

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“…The consistent increased in protein content and decreased in carbohydrate content with increasing levels of periwinkle meat flour supplementation could be attributed to higher protein content and lower carbohydrate content in periwinkle meat flour. Similar observations were reported by Aremu et al [18], Aminigo and Akingbala [19], Fasasi et al [20] and Oluseyi et al [21] for ogi fortified with groundnut flour, ogi fortified with okra seed meal, maize ogi fortified with tilapia flour and sorghum flour fortified with crayfish, respectively. The crude lipid and fibre contents of the fortified ogi decreased with increasing levels of periwinkle meat flour supplementation.…”

Section: Proximate Compositionsupporting

confidence: 87%

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Inyang¹

2016

IJNFS

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Abstract:The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p<0.05) increases in crude protein and ash contents ranging from 7.85% and 0.81% in unfortified maize ogi to 14.91% and 2.17% in 20% periwinkle meat flour supplemented ogi, respectively. The crude lipid, crude fibre, carbohydrate and caloric value on the other hand consistently decreased with increasing levels of periwinkle meat flour substitution. The decreases in crude lipid and crude fibre contents were however not significantly (p>0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.

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Section: Proximate Compositionsupporting

confidence: 87%

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Inyang¹

2016

IJNFS

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“…The mean moisture content (11.22 g/100g) of the seed accessions is almost comparable to the value reported for two okra seed cultivars; 9.6 to 11.7g/100g [17], but higher than the value reported for raw okra seeds; 7g/100g [18] and this might be due to the variation of agro-ecological conditions, genetic factors, and maturity stage. The mean of crude protein (31.88 g/100g) of the seed accession was higher than those reported for okra seed by Aminigo and Akingbala [18] (21 g/100g) The mean of crude fibre (4.29 g/100g) content of okra seed accession was lower than those reported for okra seed by Ndangui et al [19] (9.7 g/100g) and Manal et al [1] (13.00 to 17.00 g/100g).…”

Section: Discussionsupporting

confidence: 73%

“…The mean of crude protein (31.88 g/100g) of the seed accession was higher than those reported for okra seed by Aminigo and Akingbala [18] (21 g/100g) The mean of crude fibre (4.29 g/100g) content of okra seed accession was lower than those reported for okra seed by Ndangui et al [19] (9.7 g/100g) and Manal et al [1] (13.00 to 17.00 g/100g). Crude fibre protects the body against colon cancer, diabetes and cardiovascular illnesses [20].…”

Section: Discussioncontrasting

confidence: 71%

Nutritional and antinutritional evaluation of indigenous Ethiopian okra (Abelmoschus esculentus) seed accessions

Habtamu¹,

Haki²,

Fekadu³

et al. 2018

AJFAND

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Okra, of high nutritional potential, is one of the underutilized indigenous vegetables in Ethiopia. A food based-intervention specifically dietary diversification is an affordable and sustainable strategy to meet the demand of adequate food supply and population growth. One way of ensuring dietary diversity is to search and promote underutilized indigenous plant species such as okra. Therefore, the objective of this study was to determine nutritional and anti-nutritional factors content of the seeds of eight okra accessions (OPA#1, OPA#2, OPA#3, OPA#4, OPA#5, OPA#6, OPA#7 and OPA#8) grown at Assosa Agricultural Research Center in Benishangul Gumuz region, Ethiopia. Molar ratios of the seeds were also calculated and compared to the critical values to predict the mineral bioavailability. All the analyses were conducted using official standard procedures and grade standard reagents. The results of this study revealed that the proximate composition (g/100 g) of the seed accessions varied significantly (P<0.05) and had respective ranges for moisture content 9. The seeds of accession of OPA#6 contained high amounts of crude protein and fat, whereas OPA#8 was high in calcium, iron and potassium. The range of phytate, tannin and oxalate content (mg/100g) of the seed of okra accessions ranged from 0.39 to 0.46, 0.71 to 3.78, 0.74 to 0.75, respectively. The calculated molar ratios of phytate:calcium, phytate:iron, phytate:zinc, oxalate:calcium and phytate*calcium/zinc were 0.0025 to 0.0037, 0.0017 to 0.0041, 0.0063 to 0.106, 0.0020 to 0.0051 and 0.0140 to 0.0175, respectively, below the critical value, indicating high bioavailability of calcium, iron and zinc in all accessions. The results of this study revealed that seeds of okra contain appreciable amounts of essential nutrients and are low in anti-nutrient content implying high mineral bioavailability. Hence, increasing the production and consumption of these nutrient rich underutilized okra seeds could help in food fortification, dietary diversification and alleviation of problems associated with malnutrition in the country.

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“…Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetic and α-amylase production Aminigo and Akingbala (2004) Nutritive composition of Ogi Fortified with okra seed meal. .…”

Section: Calderon Et Al (2003)mentioning

confidence: 99%

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

Bolaji¹,

Adepoju²,

Olalusi³

2015

Afr. J. Food Sci.

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Socio-economic relevance of fermented food in developing countries is evident. However, the production of this category of food is still achieved under primitive conditions. Ogi a fermented product from maize, sorghum or millet is usually transformed into gruel or porridge when heated. About a quarter of Nigeria population is said to consume Ogi on a weekly bases. This coupled with increasing industrialization and urbanisation in the country may however dictate the need for large-scale production of Ogi. The proposal for industrialisation of this process will lead to a deliberate and calculated combination of chemical or mechanical steps to aid the manufacture of this product. However, the growth of small-scale or large industries for this product may be confronted with some limiting factors prevalent in most third world countries. Ogi production have some similarities in unit operations when compared with corn starch production, therefore the same technologies may be adopted with appropriate modification in the production of Ogi and this will provide employment to a number of people. This review is with a view to establish the need to mechanise the process and as well as point out the technological and economical implication.

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Nutritive Composition and Sensory Properties of Ogi Fortified with Okra Seed Meal

Cited by 37 publications

References 8 publications

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Nutritional and antinutritional evaluation of indigenous Ethiopian okra (Abelmoschus esculentus) seed accessions

Economic implication of industrialization of a popular weaning food ogi production in Nigeria: A review

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