食品加工与技术杂志

抽象的

Physico-Chemical Properties Chemical Composition and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds

Oluwabukola Ojo D and Ndigwe Enujiugha V

‘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).