Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour
The present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The result showed that substituting maize ogi with levels of periwinkle meat flour led to significant (p<0.05) increases in crude protein and ash contents ranging from 7.85% and 0.81% in unfortified maize ogi to 14.91% and 2.17% in 20% periwinkle meat flour supplemented ogi, respectively. The crude lipid, crude fibre, carbohydrate and caloric value on the other hand consistently decreased with increasing levels of periwinkle meat flour substitution. The decreases in crude lipid and crude fibre contents were however not significantly (p>0.05) difference from each other. Potassium and magnesium contents significantly (p<0.05) decreased with increasing levels of periwinkle meat flour supplementation. Calcium, sodium, iron and zinc on the other hand consistently increased with increasing levels of periwinkle meat flour supplementation. Bulk density, water absorption and swelling capacities consistently decreased while oil absorption and foaming capacities increased with increasing levels of periwinkle meat flour substitution. Result of sensory evaluation indicates that fortification of maize ogi with up to 10% periwinkle meat flour did not affect the acceptability of the prepared gruel as there was no significant different (p<0.05) with the gruel from 100% maize ogi.
Ufot Evanson Inyang,
Winifred Edet Effiong,
Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 3,
2016, pp. 195-200.
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