PROXIMATE COMPOSITION AND SENSORY QUALITIES OF POWDERED OGI (FERMENTED MAIZE MEAL) FORTIFIED WITH POWDERED UNFERMENTED LOCUST BEAN SEEDS (PAKIA BIGLOBOSA)

Makanjuola, O. Moses and Adepegba, A. Oluwole and Ajayi, A and Akoja, S. Samuel (2017) PROXIMATE COMPOSITION AND SENSORY QUALITIES OF POWDERED OGI (FERMENTED MAIZE MEAL) FORTIFIED WITH POWDERED UNFERMENTED LOCUST BEAN SEEDS (PAKIA BIGLOBOSA). Journal of Global Biosciences, 6 (10). pp. 5289-5295. ISSN 2320-1355

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Abstract

Maize and locust beans were processed into flours mixed in the ratio 90:10, 80:20, 70:30, 60:40 respectively with 100% maize flour as control. The proximate compositions as well as sensory qualities of the flour were evaluated using standard methods. There was gradual increase in the amount of protein present as the level of substitution with soy flour increases. Protein contents obtained were 8.10%, 9.80%, 11.40% and 13.10% for 90:10%, 80:20%, 70:30% and 60:40% substitutions respectively while that of the unsubstituted maize flour was 6.50%. All other nutrients evaluated showed similar trend, except for carbohydrate that decreased as the substitution level increased. For the sensory evaluation test, 100%maize gruel (control) was adjudged to be more acceptable in terms of quality index (taste, aroma, texture, colour and overall acceptability) at P≤0.05, closely followed by a 10% fortification, suggesting that fortifying Ogi with unfermented locust bean has the tendency to provide a cheap source of protein and other nutrients to people in the developing countries in the world. Key words: Proximate Composition, Sensory qualities, powdered Ogi, unfermented locust bean seeds.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	19 May 2020 19:33
Last Modified:	19 May 2020 19:33
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/144

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