International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour

Received: 09 April 2016    Accepted: 20 April 2016    Published: 03 May 2016
Views:       Downloads:

Share This Article

Abstract

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.

DOI 10.11648/j.ijnfs.20160503.17
Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 3, May 2016)
Page(s) 195-200
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Maize Ogi, Periwinkle Meat Flour, Fortification, Physico-Chemical Properties, Sensory Properties

References
[1] Egounlety, N. and Syarief, R. Study on the supplementation of ogi with tempe. Nig. Food J., 1992, 10: 92-102.
[2] Olusanya, J. O. Essentials of food and nutrition. 2008, Appex Books Limited, Lagos, Nigeria, pp. 271-279.
[3] Adewale, B., Daniel, A. and Aremu, C. O. The nutritional potential and possibilities in African jam bean for Africans. Int. J. Agric. Sc., 2013, 3(1): 8-19.
[4] Banigo, E. B. and Muller, H. G. Manufacture of ogi (A Nigerian fermented cereal porridge): Comparative evaluation of corn, sorghum and millet. Canadian Inst. Food Tech. J., 1992, 5: 217-221.
[5] Akingbala, J. O., Rooney, L. W. and Faubion, J. M. A laboratory procedure for the preparation of ogi, a Nigerian fermented food. J. Food Sci., 1981, 46: 1523-1526.
[6] Oyewole, O. B. Lactic fermented foods in Africa and their benefits. Food Contr., 1997, 8: 289-297.
[7] Banigo, E. B. and Akpapunam, M. A. Physico-chemical and nutritional evaluation of protein enriched fermented maize flour. Nig. Food J., 1987, 5:30-36.
[8] Akinrele, I. A. and Edwards, C. C. A. An assessment of the nutritive value of a maize -soya mixture, “soy-ogi”, as a weaning food in Nigeria. British. J. Nutr., 1971, 26(2): 177-185.
[9] Okeiyi, L. C. and Futrell, M. F. Evaluation of protein quality of formulation of sorghum grain flour and legume seeds. Nutr. Report Intern., 1983, 28(3): 451-461.
[10] Adebayo-Tayo, B. C. and Ogunjobi, A. A. Comparative effects of oven drying and sun drying on the microbial, proximate, nutrient and mineral composition of Tympanotonus spp (periwinkle) and Crassatrea spp (Oyster). Elect. J. Environ. Agric. Food Chem., 2008, 7(4): 856-861.
[11] Ogunbenle, O. and Omowole, C. Use of sea shells and marine resources. J. Environ. Sci., 2012, 11: 27-34.
[12] AOAC, Official Methods of Analysis (17th edn.). Association of official analytical chemists, 2000, Washington D. C., USA.
[13] Ihekoronye, A. I. and Ngoddy, P. O. (eds.). Integrated Food Science and Technology for the Tropics. 1985, MacMillan Edu. Publishers, London, pp. 283-285.
[14] Osborne, D. R. and Voogt, P. (eds.). The analysis of nutrients in foods. 1978, Academic Press, New York, p. 239.
[15] Okezie, B. O. and Bello, A. B. Physico-chemical and functional properties of winged bean flour and isolate compared with soy isolates. J. Food Sci., 1988, 53(2): 450-454.
[16] Abbey, B. W. and Ibeh, G. O. Functional properties of raw and heat processed cowpea (Vigna unguiculata) flour. J. Food Sci., 1988, 53(6): 1178-1188.
[17] Sathe, S. K., Desphande, S. S. and Salunkhe, D. K. Functional properties of lupin seed (Lupinus mutabilis) protein and protein concentrate. J. Food Sci., 1982, 47: 491-497.
[18] Aremu, M. O., Osinfade, B. G., Basu, S. K. and Ablaku, B. E. Development and nutritional quality evaluation of kerstings groundnut – ogi for African weaning diet. Amer. J. Food Technol., 2011, 6: 1021-1033.
[19] Aminigo, E. R. and Akingbala, J. O. Nutritive composition and sensory properties of ogi fortified with okra seed meal. J. Appl. Sci. Environ. Magt., 2004, 8(2): 23-28.
[20] Fasasi, O. S. Adeyemi, I. A. and Fabenro, O. A. Functinal and pasting characteristics of fermented maize and nile tilapia (Oreochromis niloticus) flour diet. Pak. J. Nutr., 2007, 6(4): 304-309.
[21] Oluseyi, A. K., Oluwafunmilalo, A., Oluwasegun, S. T., Abimbola, A. A., Oluwatoyin, A. C. and Olubusola, O. Dietary fortification of sorghuin using crayfish (Paranephrops planifrons) as supplements in infancy. Food Sci. Quality Mangt.. 2013, 15: 1-9.
[22] Jike-Wai, O. and Deekae, S. N. Chemical and mineral compositions of commercially important shellfish in Rivers State, Nigeria. Amer-Euras. J. Agric. Environ., 2011, 10(5): 752-754.
[23] Enyisi, I. S., Umoh, V. J., Whong, C. M. Z., Abdullahi, I. O. and Alabi, O. Chemical and nutritional value of maize and maize products obtained from selected markets in Kaduna State, Nigeria. Afr. J. Food Sci. Technol., 2014, 5(4): 100-104.
[24] Matilda, A., Rune, N., Oyvind, L. and Einar, L. Effect of processing (sprouting and/or fermentation) on sorghum and maize I: Proximate composition, mineral and fatty acids. Food Chem., 1993, 46: 351-353.
[25] Rohantra, G. S., Gelrorth, J. A., Leine, S. O., Viras, M. A. and Lorenz, K. J. Nutritional profile of some edible plants from Mexico. J. Food Comp. Anal., 1998, 11: 298-304.
[26] Grosvernor, M. B. and Smolin, L. A. (eds.). Nutrition: from science to life. 2002, Harcourt College Publishers, New York, USA, pp. 288-371.
[27] Iwe, M. O. and Onadipe, O. O. Effect of addition of extruded full-fat soy flour into sweet potato flour on functional properties of the mixture. J. Sustain. Agric. Environ., 2001, 3; 109-117.
[28] Ayo-Omogie, H. and Ogunsakin, R. Assessment of chemical, rheological and sensory properties of fermented maize – Cardaba banana complementary food. Food Nutr. Sci., 2013, 4(8): 844-850.
[29] Bolaji, O. T., Oyewo, A. O. and Adepoju, P. A. Soaking and drying effect on the functional properties of ogi produced from selected maize varieties. Amer. J. Food Sci. Technol., 2014, 2(5): 150-157.
[30] Alka, S., Neelam, Y. and Shruti, S. Effect of fermentation on physico-chemical properties and in vitro starch and protein digestibility of selected cereals. Int. J. Agric. Food Sci., 2012, 2(3): 66-70.
[31] Beugre, G. A. M., Yapo, B. M., Blei, S. H. and Gnakri, D. Effect of fermentation time on the physico-chemical properties of maize flour. Int. J. Res. Studies Biosci., 2014, 2(8): 30-38.
[32] Shad, M. A., Nawaz, H., Noor, M., Ahmad, H. B., Hussain, M. and Choudhry, M. A. Functional properties of maize flour and its blends with wheat flour: Optimization of preparation conditions by response surface methodology. Pak. J. Bot,. 2013, 45(6): 2027-2035.
[33] Bhat, R. and Srithsr, K. R. Nutritional quality of electron beam irradiated lotus (Nelumbo nucifera). Food Chem., 2008, 107: 174-184.
Author Information
  • Department of Food Science and Technology, University of Uyo, Uyo Akwa Ibom State, Nigeria

  • Department of Food Science and Technology, University of Uyo, Uyo Akwa Ibom State, Nigeria

Cite This Article
  • APA Style

    Ufot Evanson Inyang, Winifred Edet Effiong. (2016). Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. International Journal of Nutrition and Food Sciences, 5(3), 195-200. https://doi.org/10.11648/j.ijnfs.20160503.17

    Copy | Download

    ACS Style

    Ufot Evanson Inyang; Winifred Edet Effiong. Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. Int. J. Nutr. Food Sci. 2016, 5(3), 195-200. doi: 10.11648/j.ijnfs.20160503.17

    Copy | Download

    AMA Style

    Ufot Evanson Inyang, Winifred Edet Effiong. Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour. Int J Nutr Food Sci. 2016;5(3):195-200. doi: 10.11648/j.ijnfs.20160503.17

    Copy | Download

  • @article{10.11648/j.ijnfs.20160503.17,
      author = {Ufot Evanson Inyang and Winifred Edet Effiong},
      title = {Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {3},
      pages = {195-200},
      doi = {10.11648/j.ijnfs.20160503.17},
      url = {https://doi.org/10.11648/j.ijnfs.20160503.17},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20160503.17},
      abstract = {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 (p0.05) 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.},
     year = {2016}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Chemical Composition, Functional and Sensory Properties of Maize Ogi Fortified with Periwinkle Meat Flour
    AU  - Ufot Evanson Inyang
    AU  - Winifred Edet Effiong
    Y1  - 2016/05/03
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160503.17
    DO  - 10.11648/j.ijnfs.20160503.17
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 195
    EP  - 200
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160503.17
    AB  - 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 (p0.05) 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.
    VL  - 5
    IS  - 3
    ER  - 

    Copy | Download

  • Sections