Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2018.10.1.10
Improving nutritive value of fermented cereal porridge ‘Ogi’ by fortifying with Bambara nut
FEMI AFOLABI
; Bioresources Development Centre, National Biotechnology Development Agency, Ogbomosho, Nigeria
DANIEL JUWON AROTUPIN
; Department of Microbiology, School of Science, Federal University of Technology, Akure, Nigeria
MUTIU ADEWUNMI ALABI
orcid.org/0000-0002-2236-9795
; Bioresources Development Centre, National Biotechnology Development Agency, Ogbomosho, Nigeria
OLUWAFEMI TEMITOPE OJO
; Bioresources Development Centre, National Biotechnology Development Agency, Ogbomosho, Nigeria
TEMITOPE OLOWOKERE
; Bioresources Development Centre, National Biotechnology Development Agency, Ogbomosho, Nigeria
Sažetak
Ogi, a fermented cereal porridge made from maize (Zea mays), sorghum
(Sorghum vulgare) or millet (Pennisetum typoideum), experiences nutritional
loss during traditional method of production. Hence, this study was undertaken
to improve the nutritive value of ‘Ogi’ by fortifying with Bambara nut, a
nutritious legume rich in carbohydrate, moderate protein and low fat.
Fortification ratio of Bambara to the commonly known substrates (maize, millet
and sorghum grains) was 2:3 while the control was constituted with equal
quantity of substrate without Bambara. Traditional process including steeping,
grinding, sieving and souring was used. Microbiological and physicochemical
analysis were carried out on the resulting fortified and unfortified Ogi at 0, 24,
48 and 72 hours during primary fermentation and at 0, 24 and 48 hours during
secondary fermentation. Bacteria isolated include Lactobacillus fermentum, L.
plantarum, Bacillus subtilis, Flavobacterium rigense, Proteus vulgaris,
Flavobacterium aquantile and Bacillus alvei and the fungi include Geotrichum
candidum, G. fermentum, Penicillium atrovene, Aspergillus niger, Rhizopus
oryzae, etc. Reduction in pH of the fermenting substrates was noticed as
fermentation progressed and this was accompanied with increase in total
titratable acid (TTA) in all cases. Temperature was constant at 30 ± 2 °C.
Proximate analysis of the final products revealed that more than 100% nutrient
improvement in protein composition in fortified Ogi from sorghum and maize
and 53.82% nutrient improvement in fortified Ogi from millet. There is also
increase in the fat content of the fortified Ogi from sorghum, maize and millet
by 38%, 57% and 174% respectively. Fortifying these cereals with Bambara nut
also improved the ash content of sorghum and maize ‘ogi’ by 23.89% and
15.33%. The organoleptic assessment designed to measure appearance,
sourness, flavour, taste, aroma/smell, acceptability and comparability among 32
untrained panellists at overall acceptability at 5% confidence level revealed that
fortified Ogi made from maize was the most acceptable.
Ključne riječi
Bambara nut; Ogi; maize; sorghum; millet; fortification
Hrčak ID:
200546
URI
Datum izdavanja:
25.5.2018.
Posjeta: 1.627 *