alexa Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel.


Journal of Nutrition & Food Sciences

Author(s): Sann AI, Asiedu M, Ayernor GS

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Abstract The effect of germination, cowpea fortification and fermentation on the chemical and amino acid composition of ogi-baba, a Nigerian fermented sorghum gruel was investigated. The lowest protein value of 1.4\% was obtained in the traditionally prepared sample, while samples prepared from germinated, fortified sorghum had 13\%. The ash ranged from 0.9\% to above 2\%, while the fat was in the range of 1.2\% to 2.8\%. Generally, fortification, in addition to germination, improved the chemical composition of ogi-baba relative to the control sample. There was improvement in the amino acid profile of all the ogi-baba samples compared to the unprocessed sorghum grains. Lysine, a limiting amino acid in sorghum, increased more than 50\% in ogi-baba. However, samples prepared using germinated sorghum without the addition of cowpeas had a lower lysine content.
This article was published in Plant Foods Hum Nutr and referenced in Journal of Nutrition & Food Sciences

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