Zeitschrift für Lebensmittelverarbeitung und -technologie

Abstrakt

Chemical Composition, Physico-Chemical Properties, and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds

Ojo DO and Enujiugha VN

Abstract

This study was carried out to evaluate the nutrient, anti-nutrient composition, physico-chemical properties and acceptability of ‘ogi’ from blends of maize, conophor nut and melon seed flours at different proportions. Results of analysis of fermented maize: melon: conophor nut -90:5:5, 80:10:10, 70:15:15, 100:0:0 showed an increase in protein, ash, fat and crude fiber contents with increased supplementation with conophor nut and melon seed flour. The physico-chemical properties also varied: pH ranged from 5.70-6.20, viscosity ranged from 0.61-0.71 dPa, bulk density ranged from 0.66-0.91 g/ml, water and oil absorption capacities ranged from 660% to 680% and 820% to 870% respectively. Emulsification capacity, reconstitution index, foaming capacity, foaming stability and least gelation concentration ranged from 50.20% to 78.15%, 3.61-5.05 ml/g, and 1.38% to 10.00%, 1.38% to 5.63% and 6% to 20% respectively. The solubility index of the flour increased as supplementation levels increased. There were variations in the pasting properties of the supplemented ‘ogi’. Peak viscosity ranged from 161.17-213.83 RVU, breakdown ranged from 28.17-106.76 RVU, final viscosity ranged from 145.25-247.34 RVU. Peak time was averagely at 5 min and pasting temperature from 83.65°C to 94.75°C. Result of mineral contents showed a significant increase in iron, magnesium, copper and phosphorus contents while calcium and sodium contents decreased significantly. Increased supplementation with conophor and melon seed flour increased the anti-nutrient contents. Tannin, oxalate, and phytate contents ranged from 4.65-5.85 mg/g, 2.48- 2.65 mg/g, and 5.25-5.96 mg/g respectively. Consumer acceptability of the instant ‘ogi’ was rated best at 5% supplementation level with conophor and melon seed flours (90:5:5) when compared with the control (100% fermented maize).