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

Received: 9 April 2016     Accepted: 20 April 2016     Published: 3 May 2016
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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.

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 3)
DOI 10.11648/j.ijnfs.20160503.17
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), 2016. Published by Science Publishing Group

Keywords

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

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  • 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

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    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

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    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

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  • @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://article.sciencepublishinggroup.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}
    }
    

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  • 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  - 

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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

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