Physico-Chemical Properties Chemical Composition and Acceptability of Instant Ã¢ÂÂOgiÃ¢ÂÂ from Blends of Fermented Maize, Conophor Nut and Melon SeedsOluwabukola Ojo D* and Ndigwe Enujiugha V
Federal University of Technology, Akure, School of Agriculture and Agricultural Technology, Department of Food Science and Technology, Akure, Ondo State, Nigeria
- *Corresponding Author:
- Oluwabukola Ojo D
Federal University of Technology, Akure
School of Agriculture and Agricultural Technology
Department of Food Science and Technology
PMB 704, Akure, Ondo State, Nigeria
E-mail: [email protected]
Received Date: November 11, 2016; Accepted Date: December 01, 2016; Published Date: December 06, 2016
Citation: Ojo DO, Enujiugha VN (2016) Physico-Chemical Properties Chemical Composition and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds. J Food Process Technol 7:640. doi: 10.4172/2157-7110.1000640
Copyright: © 2016 Ojo DO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
‘Ogi’ is a popularly known fermented starch of staple cereala such as maize, sorghum and millet. Instant’ogi‘ production ariises from the need to meet the demand for ‘ogi’ among the urban populace in Nigeria and other developing countries. This study was carried out to evaluate the proximate, functional, pasting, mineral, anti - nutrient content and consumer acceptability of ‘ogi’ from blends of fermented maize, conophor nut and melon seed flours (90:5:5, 80:10:10, 70:15:15, 100:0:0). Pasting properties were determined by use of the rapid visco analyser. The mineral elements Ca, Mg, Fe, Zn, Cu, were determined by atomic absorption spectrophotometry while Na and K values were determined by flame photometry. Consumer acceptability of the instant ‘ogi’ was rated best at 5% supplementation level with conophor and melon seed flours (90:5:5) when compared with the control (100% fermented maize).