Archive | 2019

Proximate and Sensory Attribute of Instant Wet and Powder Fermented Maize (Ogi) Fortified with Soybean Garlic, Ginger and Date Fruit.

 
 
 

Abstract


Background: Cereals are generally low in protein particularly the essential amino acids; lysine and tryptophan. These essential amino acids can be compensated for by fortifying ogi (cereal based porridge) with soy beans and improving its shelf life with spices. Objective: To determine the proximate and sensory attribute of wet and reconstituted Ogi powder fortified with soybean, spices and date fruits. Methods: The ogi was processed by soaking of maize grain in cold water for 72hrs after which the water was decanted, washed and wet milled with spices in commercial mechanical grater. The resulting pulp was sieved through a 0.9mm standard Tyler screen to obtained ogi slurry. Then, soybean was partially defatted with n-hexane. Then, date fruit was cleaned broke and dried in conventional cabinet dryer at 45 °C for 18hrs and milled into flour. The slurry was divided into two portions, one part was dried in cabinet drier at 100°C for 90mins, cooled and milled into powder and mixed with defatted soybean and date fruit powder. The second portion was packed in cellophane bag and stored in refrigerator prior to use. Result: The proximate and sensory evaluations were carried out on both samples. The mean compositions were reported as followed; moisture content ranged from (8.10 & 10.20) crude fat (5.40 & 7.60), protein (6.82 & 14.89), Ash (1.68 & 1.80), carbohydrate (61.21& 65.80), crude fiber (3.34 & 4.42) respectively as well as organoleptic properties of both samples. Conclusion: The high protein content of soy enriched” Ogi powder” would be of nutritional importance in most developing countries like Nigeria where the cost of obtaining high protein food is high. Keyword: Yellow maize, spices, fortified, date fruits, proximate composition Aims Research Journal Reference Format: Lawal, R.A., Adebusoye, M.S. & Musa, H. (2019): Proximate and Sensory Attribute of Instant Wet and Powder Fermented Maize (Ogi) Fortified with Soybean Garlic, Ginger and Date Fruit. Advances in Multidisciplinary Research Journal. Vol. 5. No. 1, Pp 55–60 Article DOI: dx.doi.org/10.22624/AIMS/V5N1P3. Available online at www.aimsjournal.net

Volume 5
Pages 55-60
DOI 10.22624/AIMS/V5N1P5
Language English
Journal None

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