Physicochemical, Functional and Sensory Properties of Acha-Tamba Based Ogi Enriched With Hydrolysed Soy Peptides

Abstract

The physicochemical, functional and sensory properties of acha-tamba based ogi enriched with hydrolyzed soy peptides were investigated. The proximate value moisture content increased with percentage inclusion of acha tamba and peptides additions (10.1-11.5) % Similar trend were observed in protein values (2.15-8.02) %, Ash (3.05-3.34) %, crude, fiber (7.05-10.6) % and carbohydrate content 65.9-69.2) % which had down tail trends on acha ,tamba and peptides percentage inclusions. Water absorption capacity (1.07-1.24) g/ml oil absorption capacity (1.10-1.91) g/ml and swelling index (3.06-3.50) g/ml revealed increased content with material inclusions. The chemical properties of PH (4.27-4.6), Titratable acidity (0.88-0.97) and Total soluble solids were favored with material percentage inclusion. The sensory results revealed that sample Band sample C with moderate percentage inclusion of 10% and 20 % acha, tamba and soypeptides were more acceptable by panelists.

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

“…The percent protein content of the ogi samples was observed to be higher in 100% maize ogi compared with the other blends, which had lower protein contents, as a decrease in the protein content was observed as the level of millet increased in the blends. Moreover, the protein content (9.19-10.05%) obtained in this study is comparatively higher than the 2.15-8.02% reported for ogi produced from acha ogi enriched with hydrolyzed soy peptides (Hleba, 2020) [8] . This implies that the ogi samples produced in this study may be useful in the management of protein-energy malnutrition (Ijarotimi et al, 2021) [10] .…”

Fonio grains: Physicochemical properties, nutritional potential, and food applications

“…Fonio and fonio starch have been used in various food and nonfood applications (Table 2). Food applications include producing sprouts and malts (Ayo, Agbatutu, & Iribom, 2019; Lasekan, Salva, & Abbas, 2010; Nzelibe & Nwasike, 1995; Nzelibe, Obaleye, & Onyenekwe, 2000), gluten free drinks (Badejo et al., 2017), infant weaning and children's foods (Agbede, Omotoso, Oloruntola, Ayeni, & Aletor, 2019; Sosanya, Nweke, & Ifitezue, 2018), breakfast cereals (Mbaeyi‐Nwaoha & Uchendu, 2016), nonwheat pasta, noodles, porridge, puddings, crackers, biscuits and cookies, cakes, and sourdough breads (Ayo & Ayo, 2018; Ayo et al., 2019; Chinma, Ihekoronye, Mukoro, & Eke, 2015; Coda et al., 2010; Edema, Emmambux, & Taylor, 2013; McWatters, Ouedraogo, Resurreccion, Hung, & Phillips, 2003; Meli et al., 2013; Ogori, Uzor, Hleba, Císarová, & Glinushkin, 2020; Olagunju, Omoba, Enujiugha, & Aluko, 2018; Raji, Nassam, Abolaji, Ayorinde, & Raji, 2018; Umerie & Umeh, 2016). From the results summarized in Sections 2 and 3, it is concluded that fonio grain and flour do not contain gluten‐type protein for desired rheology for a range of bakery products.…”

“…Fonio flour was mixed with other flours/ingredients to improve the nutritional and/or textural quality of different food products (Agbede et al., 2019; Agu, Ayo, & Jideani, 2015; Agu, Ezeh, & Jideani, 2014; Agu, Jideani, & Yusuf, 2007; Ayo & Ayo, 2018; Ayo & Gidado, 2017; Ayo et al., 2019; Chinma et al., 2015; Ishola, Ojokoh, & Odesanya, 2018; Jideani, Alamu, & Jideani, 2007; Jideani, Salami, & Jideani, 2008; Mbaeyi‐Nwaoha & Uchendu, 2016; Ogori et al., 2020; Olagunju et al., 2018; Sosanya et al., 2018).…”

“…Sensory analysis showed that the mixtures with 30% of the soybean paste or 10% to 20% of the soybean flour added had the highest sensory scores of the breakfast cereals in terms of color, flavor, mouthfeel, texture, taste, aftertaste, and overall acceptability (Mbaeyi‐Nwaoha & Uchendu, 2016). Cereal pudding was produced using fermented fonio flour, finger millet flour, and hydrolyzed soy proteins (up to 6%) (Ogori et al., 2020). The pudding had improved protein content, water and oil absorption capacity, and swelling index, in comparison with that made from maize flour.…”

“…A combination of 88% of fonio + 10% of finger millet and 2% of soy protein hydrolysates gave the pudding a high sensory acceptance. However, the sensory quality of this pudding was not as good as that of maize flour in terms of appearance, aroma, texture, taste, and overall acceptance (Ogori et al., 2020). More work is needed to improve the sensory properties (appearance, aroma, texture, and taste) of fonio‐based products.…”