IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 10 NO. 5 2024
DOI: 10.56201/rjfsqc.v10.no5.2024.pg81.98

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Quality Assessment of Pulverized Fermented Yellow Maize Ogi Fortified with Flour Blends of Banana and Date Palm Fruits

Augustine C. Ogbonna, Glory S. Akpabot and Iniobong E. Udoh

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Abstract

The research assessed the impact of micro-nutrient fortification on pulverized fermented yellow maize ogi with banana and date palm fruits flour blends with the view of boosting the chemical and sensory properties of ogi. The raw materials were processed into pulverized form and formulated into four (4) flour blends in the proportions of 90:5:5 (Sample B), 85:10:5 (Sample C), 80:15:5 (Sample D) and 75:20:5 (Sample E) of fermented yellow maize, banana and date palm fruit flours respectively while 100 % yellow maize flour served as the control (Sample A). The flour blends were analyzed for proximate, functional, sensory properties and amino acid profile using standard procedures. Result of the proximate analysis showed a significant (P<0.05) decrease in moisture, lipid, protein, and carbohydrate contents ranging from 3.83 to 2.98%, 1.00 to 0.88%, 9.02 to 4.37% and 84.00 to 82.75% respectively while the ash and fiber contents increased from 0.81 to 3.12% and 1.34 to 5.90% respectively with increased substitution with the banana and date palm fruits flour blends. Functional properties recorded significant (P<0.05) differences in swelling capacity, foaming capacity and gelatinization temperature but not in oil absorption capacity, while there was an increase in water absorption capacity and bulk density from 0.83 to 1.37 mg/g and 0.84 to 0.88 mg/g respectively resulting from increase in substitution level. Results of amino acid composition showed 19 amino acids with the first 9 being essential amino acids and the remaining 10 containing non–essential amino acids. The essential amino acids had highest values in Tryptophan and Lysine: 5.34 and 4.43 with total amino acid and total essential amino acids having highest values in sample A: 79.51 and 37.01. Total hydrophobic and total polar amino acids possessed highest values in Sample E having 51.23 and 51.48 respectively. Sensory properties showed no significant (P<0.05) difference

keywords:

Fermented, pulverized, flour blends, banana, yellow maize ogi and date palm fruits

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