Chemical and Sensory Properties of Maize Ogi Enriched with Flours and Protein Isolates from Bambaranut and Soybean

Abstract

Background: Ogi is an infant complementary food in Nigeria that is starchy in nature, a bulky gruel with decreased nutrient density like protein and essential amino acids. Flours and protein isolates from bambaranut and soybean were prepared to enrich maize ogi. Objective: The objective of this study was to evaluate the chemical and sensory quality of maize ogi enriched with flours and protein isolates from bambaranut and soybean. Methods: Standard procedures were used for the processing of flours and protein isolates. Ogi made from 100 % maize flour served as control. The other samples include; maize ogi /soybean isolate (B), maize ogi /bambaranut isolate (C), maize ogi/soy flour (D) and maize ogi/bambaranut flour (E) in different blend ratio which were assessed for pasting analysis, amino acid, micronutrient, antinutrient and sensory evaluation. Result:   Pasting properties of the maize-based ogi flour was altered significantly (p<0.05), the protein isolates enriched ogi had higher (79.22, 74.97 ^oC) pasting temperature over the flour enriched ogi (71.86, 66.31 ^oC). The micronutrients were greatly improved by the addition of flours from bambaranut and soybean while the anti-nutritional contents were minimal. In general, the ogi samples scored above 6 on a 9-point hedonic scale, suggesting that acceptable protein enriched ogi could be made from maize flours and either bambaranut or soy flour as well as their protein isolates. Conclusion: The protein, amino acids, micronutrient, composition of the maize-based ogi were enhanced significantly following the addition of flours and protein isolates from bambaranut and soybean with decreased antinutritional contents which could help in alleviating protein energy malnutrition among under five children.