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Ojo DO
Ojo DO
Akure
Nigeria
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Research Article
Chemical Composition, Physico-Chemical Properties, and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds
Author(s): Ojo DO and Enujiugha VNOjo DO and Enujiugha VN
Abstract This study was carried out to evaluate the nutrient, anti-nutrient composition, physico-chemical properties and acceptability of ‘ogi’ from blends of maize, conophor nut and melon seed flours at different proportions. Results of analysis of fermented maize: melon: conophor nut -90:5:5, 80:10:10, 70:15:15, 100:0:0 showed an increase in protein, ash, fat and crude fiber contents with increased supplementation with conophor nut and melon seed flour. The physico-chemical properties also varied: pH ranged from 5.70-6.20, viscosity ranged from 0.61-0.71 dPa, bulk density ranged from 0.66-0.91 g/ml, water and oil absorption capacities ranged from 660% to 680% and 820% to 870% respectively. Emulsification capacity, reconstitution index, foaming capacity, foaming stability and least gelation concentration ranged from 50.20% to 78.. View More»
DOI: 10.4172/2157-7110.1000630