Nutritional and sensory properties of co-fermented maize, millet and sorghum/soybean pap-(ogi)

Emmanuel C Omenna, Oyeyoyin T Olanipekun, Funmilayo J Ogunwale
2018 MOJ Food Processing & Technology  
Nutritional and sensory properties of co-fermented maize, millet and sorghum/soybean pap-(ogi) Submit Manuscript | http://medcraveonline.com Abbreviations: FMZSB, fermented maize/soybean; UMZSB, unfermented maize/soybean; FMLSB, fermented millet/soybean; UMLSB, unfermented millet/soybean; FSGSB, fermented sorghum/ soybean USGSB, unfermented sorghum/soybean; HND, higher national diploma; IAR&T, institute of agricultural research and training; LSD, least significant difference; HDL, high-density
more » ... ipoprotein Abstract Traditional complementary foods based on cereals alone lack adequate nutrients required by the infants and the deficiencies of essential nutrients in diets of infants can cause poor growth, development and diseases. Co-fermentation of cereals/ soybean ogi is a cheap household processing method that enhances food quality and nutrition security. This study investigated the nutritional and sensory properties of cereals/soybean pap (ogi). Grains of cereals and soybean were weighed and mixed in the ratio 1:2 w/w (for soybean: cereals).The mixture was fermented for three days, washed, wet milled and sieved, while the same quantity of each unfermented cereal/ soybean mixtures were used as controls. Proximate and nutrient compositions as well as anti-nutrient content of the gruel mixtures were determined using official standard method. Sensory properties were determined using 9-point Hedonic scale ranging from like extremely to dislike extremely. The results showed that all the fermented cereals/soybean ogi contained significantly higher crude protein, fat, ash and moisture than its unfermented counterparts. On the other hand, fermentation had a decreasing effect on the crude fibre content of cereals/soybean ogi. All unfermented ogi recorded higher calcium content than its fermented analogues except for FSGSB. Similarly, unfermented cereal/soybean ogi recorded higher amount of potassium and magnesium when compared with its co-fermented analogues. Unfermented sorghum/soybean ogi (USGSB) was top-ranked with the highest value of 512.13mg/kg K and 345.59mg/kg Mg. Conversely, FMLSB and FSGSB were the only samples with higher iron and zinc content respectively than its unfermented counterpart. Other micro elements followed the same trend, in which the unfermented samples had higher amount of Cu and Zn than its counterparts. All co-fermented cereals/soybean ogi contained significantly lower phytate and tannin level than their respective counterparts. Sensorially, FMZSB was the most preferred sample while USGSB pap and its fermented counterpart were relatively higher in mineral elements. Right choice of the cereals/soybean combination will be the best complementary food for infants. Citation : Omenna EC, Olanipekun OT, Ogunwale FJ. Nutritional and sensory properties of co-fermented maize, millet and sorghum/soybean pap-(ogi). MOJ Food Process Technol. 2018:6 159-164. Nutritional and sensory properties of co-fermented maize, millet and sorghum/soybean pap-(ogi) 160 Citation: Omenna EC, Olanipekun OT, Ogunwale FJ. Nutritional and sensory properties of co-fermented maize, millet and sorghum/soybean pap-(ogi). MOJ Food Process Technol. 2018:6 159-164. Nutritional and sensory properties of co-fermented maize, millet and sorghum/soybean pap-(ogi)
doi:10.15406/mojfpt.2018.06.00159 fatcat:4ddmpv3wzzfqphvgitmcpjup5i