Properties of Ogi Powders Made From Normal, Fortified and Opaque‐2 Corn

Abstract

Ogi powders were made from normal corn, corn plus lysine and tryptophan, and opaque-2 corn by grinding, steeping, fermenting, supplementing and drum drying. Compositional, nutritional, organoleptic, and storage properties of the powders were determined. Processing did not decrease protein content of the corn but total and available lysine were significantly reduced. Tryptophan levels were more stable to processing and in two of the powders increased, probably due to fermentation. All powders were acceptable to a Nigerian taste panel when made into ogi porridge, and storage of powders at 30°C for 18 wk caused only small changes in acceptability. The nutritional quality of the powders as judged by PER values, however, was substantially decreased by processing. The data suggest that supplementation with lysine and other amino acids following rather than preceding drying may be beneficial.

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

“…A reduction in protein loss was achieved by using an improved wet-milling technique (Banigo and Muller, 1972) while no nutrient losses occurred during production from high-lysine corn using an improved method (Banigo et al, 1974). The nutritive value of ogi was also improved by fortification with amino acids (Adeniji and Potter, 1978) and plant proteins (Akinrele and Edwards, 1971). Similarly, the protein content of maize meal was increased by combination with soy flour (Plahar and Leung, 1983), blends of roasted soybean and peanut meals (Aminigo and Ossai, 1999) and blends of cashewnut, African locust bean and sesame oil meals (Ekpenyong et al 1977).…”

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

“…Olukoya et al (1994) reported the development of an Ogi product (dogik), which have therapeutic properties on the basis of it stability to control diarrhea among infants. Dehydration of Ogi by drum or tray drying was reported to prolong shelf-life of Ogi (Adeniji and Potter, 1978). However, these dehydration methods were found to destroy heat-sensitive nutrients (Adeniji and Potter, 1978).…”

“…gave a description of the traditional as well as the industrial production of Ogi. Various supplements of Ogi have been developed including: tempeh (Egounlety and Syarief, 1992), soybeans (Adeniji and Potter, 1978;Akinrele et al, 1970), pawpaw (Adeyemi and Soluade, 1993) and cowpea (Akoboundu and Hoskins, 1987;Ojofeitimi et al, 1984). Olukoya et al (1994) reported the development of an Ogi product (dogik), which have therapeutic properties on the basis of it stability to control diarrhea among infants.…”

Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast

“…The Phytates / calcium ratios of all the slurries consumed are higher than the critical reference threshold 0.2 [9][10]. These results show that the local slurries are loaded with phytates which inhibit cations contained in the slurries, in particular calcium, zinc, magnesium, and iron.…”

“…The Phytates / iron ratios in the various slurries are very high. The values obtained exceeded the critical reference threshold of 0.4 for the bioavailability of iron in weaning porridge [8][9][10][11]. Iron, although present in the porridges, is not available.…”