Investigating the Quality of Spontaneously-Fermented Maize Ogi Spiced with Ginger and Garlic

Résumé

This study investigated the effect of ginger and garlic inclusion on the properties of spontaneously-fermented maize ogi. Maize grains were cleaned, steeped, wet milled, and subsequently composited with graded proportions of ginger and garlic powders, before fermenting and drying to produce ogi powder. The blends were produced by adding ginger (5, 15, 25%) and garlic (5%) in proportional gradients into we-milled maize ogi (90, 80 and 70%), respectively before souring. The proximate composition, total titratable acidity, pH, microbial analysis, mineral content (calcium, iron, potassium, phosphorus, and sodium), colour attributes, antioxidant activities, functional and sensory properties of the resulting samples were determined. The moisture content ranged from 2.59% to 4.30%, ash (1.01% to 2.27%), crude fibre (3.47% to 5.59%), crude fat (5.27% to 9.98%), protein (5.70% to 23.70%), carbohydrate (54.13% to 81.92%) and energy value (398.04 to 405.01 Kcal/kg). The sodium contents ranged from 13.62 to 18.60 ppm, calcium (18.75-26.55 ppm), zinc (0.68-1.83 ppm), iron (0.59-0.76 ppm), potassium (39.65-60.40 ppm) and phosphorus (5.82-12.06 ppm). Peak viscosity, trough and breakdown viscosity decreased as the concentrations of ginger and garlic increased; while the final viscosity, set back, peak time and peak temperature increased as the ginger and garlic concentrations increased. The following parameters were in the ranges: phenol (1.0267-8.9975 mg/g), DPPH (20.62-85.95%) and flavonoids (0.05-0.14 mg/g). bulk density (0.61-0.76 g/ml), water absorption capacity (1.76-2.62 g/g) and foaming capacity (0.17-2.33%). Colour attributes were in the following ranges: L*(94.36-99.98), a*(9.31-97.76) and b*(2.19-17.08). From the results of the sensory analysis, the overall acceptability of the samples ranged from 5.88 to 7.72 where sample M100 (Control) was the most preferred sample, followed closely by sample MGG90 with 5% garlic and 5% ginger inclusion. The study revealed that addition of ginger and garlic (at 5% for both spices) resulted into improved nutritional composition of the ogi samples, without adversely affecting the sensory quality.

Citer ce document

Accès au document

Texte intégral en lecture en ligne, réservé aux abonnés SPHAERO et aux membres de l'institution. Se connecter

Auteur(s)

Statistiques

Consultations : 1

Téléchargements : 0