Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Olaniran, Abiola Folakemi

doi:10.12688/f1000research.17059.1

Cited by 15 publications

(9 citation statements)

References 15 publications

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“…Equally, PG+S (402.67kcal) and D+M(424.74kcal) had the highest calorific content due to higher fat content and D akamu had the least calorie (326.73kcal). Olaniran and Ambrose [21] preserved quality protein maize akamu with garlic and ginger, the proximate composition of the untreated is greater than the treated akamu, unlike what was observed in this study. Proximate values reported by Esther et al [22] for cabinet dried maize ogi are comparable to the values obtained for the control (U100:0) in this study.…”

Section: Proximate Composition (%) Of the Differently Processed Dried Akamu Samplescontrasting

confidence: 99%

Quality Evaluation of Maize Akamu as Affected by Dehulling, Partial Germination and Oil Seed Supplementation

Agbara

Priscilla

Ngozi

2020

AFSJ

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Akamu, a starchy cereal-based lactic acid fermented gruel consumed in West Africa was prepared using different processing methods: use of dehulled (D) maize grains, use of partially germinated (PG) maize grains (36-48h) and blends: PG and soybean (S) (90:10), D and S (90:10) and D and Melon (M) seed (90:10). Soaking, wet-milling, wet-sieving, sedimentation (24h), decanting, dewatering were involved and the traditional maize akamu served as the control. The seven different samples were subjected to physicochemical microbiological and sensory evaluations. Crude protein (4.70-10.33%), crude fat (4.12-14.30%), total ash (0.26-0.88 %%), crude fibre (1.51-2.77%) contents were higher in oil seed treated akamu and the carbohydrate contents (<74.41%) were the lowest. The akamu made of dehulled(D) maize had poorer proximate composition. Dominant elements in all the akamu were Phosphorous and Potassium and surprisingly, Zinc (1.98mg/100g), Iron (7.33 mg/g) and potassium (106.83 mg/g) in the akamu made with dehulled maize and calcium higher in the control (14.21mg/100g) and partially germinated (14.71mg/100g) akamu. Low water activity in the dried akamu ensured satisfactory low bacterial and fungal counts (<103cfu/g). The control (U) and D akamu possessed better functional and sensory properties; water absorption capacity, swelling power and pH of the different akamu varied significantly: 7.40—8.10 ml/g, 2.74-5.73 g/g, and 5.41-7.42 g/g respectively. Short period of germination (<48 h) did not affect negatively the proximate composition, sensory, water absorption capacity and swelling power of the PG, PG+U, PG+S akamu(s). The control (U) and D akamu were adjudged to possess better sensory properties especially U akamu with scores slightly greater than 8 on a 9-point hedonic scale, but the superior nutritive value of oil seed treated akamu(s) were masked by poorer sensory attributes. It is concluded that akamu made from PG maize or its blends with undehulled maize or soybean were better alternatives to traditional akamu which is nutritionally inferior although it possessed excellent sensory and functional properties.

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Section: Proximate Composition (%) Of the Differently Processed Dried Akamu Samplescontrasting

confidence: 99%

Quality Evaluation of Maize Akamu as Affected by Dehulling, Partial Germination and Oil Seed Supplementation

Agbara

Priscilla

Ngozi

2020

AFSJ

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“…Radical Scavenging Activity of the α,α-Diphenylβpicrylhydrazyl Radical (RSA-DPPH). The antioxidant capacity of flour samples was measured in terms of their radical scavenging ability (RSA), using the DPPH method as described by Olaniran and Abiose [29]. The extract (150 mg l -1 ) and DPPH (0.04 mg l -1 ) were dissolved in ethanol.…”

Section: Quantitative Determination Of Terpenoids Andmentioning

confidence: 99%

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Olaniran

Okonkwo

Osemwegie

et al. 2020

International Journal of Food Science

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Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.

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“…Ogi is a common fermented product consumed as breakfast cereal and weaning food. It is produced from sorghum, maize and millet (Adelekan & Oyewole, 2010, Omemu 2011, Olaniran & Abiose, 2018. Maize is among the oldest cultivated grains worldwide; a common diet of Nigerians for centuries and it constitutes about 90% of the cereals consumed globally (Kalui et al 2010, Omemu et al, 2018.…”

Section: Introductionmentioning

confidence: 99%

Production of a cereal based product (<i>Ogi</i>): Influence of co-fermentation with powdered garlic and ginger on the microbiome

Olaniran¹,

Adeniran²,

Gbadamosi³

et al. 2020

AGROSH

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Many African foods undergo lactic acid fermentation; alterations of these germane microorganisms during fermentation of ogi can affect its acceptability as a weaning food. Effects of garlic and ginger on microorganisms’ load during the production of fermented cereal (ogi) from quality protein maize were explored. Powdered garlic and ginger individually and mixed at ratio (2 and 4%) resulted in 7 treatments. The microbial loads were enumerated, isolates identified, pH and total titratable acidity were also determined. Ogi with 4% garlic-2% ginger had the lowest microbial count value (19.5×107cfu/ g). Ogi containing 4% garlic-2% ginger had the best effect on microbial loads. 4 Lactic acid bacteria were prominent while 6 yeast isolates were identified. Garlic inhibited the growth of Candida utilis, Candida mycoderma, Candida tropicalis and Candida krusei. Combination of ginger-garlic exerted better synergistic effect and addition of garlic and ginger did not affect important microorganisms involved in the fermentation of ogi. Keywords: Ogi, quality protein maize, sorghum, powdered garlic-ginger, co-fermentation, microbiome

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Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

Cited by 15 publications

References 15 publications

Quality Evaluation of Maize Akamu as Affected by Dehulling, Partial Germination and Oil Seed Supplementation

Quality Evaluation of Maize Akamu as Affected by Dehulling, Partial Germination and Oil Seed Supplementation

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Production of a cereal based product (<i>Ogi</i>): Influence of co-fermentation with powdered garlic and ginger on the microbiome

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