Utilization potential of quality protein maize in spiced ogi

Abstract

The high incidence of protein energy malnutrition among children under 5 years in Nigeria informed this study. Quality protein maize (QPM) produces more lysine and tryptophan than most modern varieties of maize. It has been reported to be economically superior to traditional maize. This research focuses on QPM ogi fortified with indigenous food spices in order to improve its health benefits and organoleptic properties. The yellow variety QPM ART98/SW1 was processed into ogi with inclusion of natural spices (garlic, ginger and clove) each at 1 and 3% concentration. Spiced ogi paste samples were assessed for proximate, minerals, functional and sensory properties on day zero (0). The other portions of the spiced ogi samples were stored for 15 days for microbial analysis and pH. For all parameters studied, plain QPM ogi served as control. Total viable count increased with days of storage in all the ogi samples but the least counts were recorded in QPM ogi spiced with 3% cloves. Crude protein was highest (6.21%) in QPM ogi spiced with 3% clove whereas the control contained 5.57%. The pH of all the ogi samples decreased with days of storage. The most abundant mineral in all the ogi samples is magnesium (mg) which ranges from 1213 to 1495 mg/kg. The result of functional properties shows that the ogi samples had good gelatinization properties. In conclusion, addition of spices improved the nutrient contents of ogi made from QPM. Quality protein maize ogi with 1% ginger was preferred to all the other spiced QPM samples in terms of sensory attributes. Shelf life of QPM ogi could be improved by fortifying with clove at a 3% level. \n \n \xa0 \n \n Key words: Quality protein maize, spices, ogi.