• 2019-11-10
• Oladeji O.A, Taiwo, K.A
• Volume 1, Issue 1

Abstract

The quality of Ogi flour enriched with Moringa oleifera seed using different methods of incorporation was evaluated. Incorporation of M. oleifera seed was done using the same starting material ratio (White Maize: M.oleifera seed - 80:20) chosen from sensory evaluation of different mixes. M.oleifera seeds were wet milled with maize (MMS), wet milled and added to Ogi slurry (OSMS), dry milled into flour and added to Ogi flour (OFMS) to obtain three different mixes. The samples with the control (100% white maize Ogi) were evaluated for nutritional, functional and sensory attributes. Results showed that Moringa-ogi contained 9.73-15.77% protein, 0.67-1.21% ash, 0.85-1.51% fibre, 12.34-14.44% fat, 58.92-67.81% carbohydrate and 420.36-428.57 kcal energy. The mixes also contain 0.36-0.56 mg/g ascorbic acid, 24.40-46.00 µg/g total carotenoid and appreciable concentration of mineral elements. These values were significantly higher (p≤0.05) than values of the control (100% Maize Ogi) with sample MMS having the least values and sample OFMS having the highest values. pH (4.07-4.09) and bulk density (0.67-0.69 g/ml) were not significantly different (p≤0.05) from the control irrespective of the method of inclusion. Peak viscosity of Moringa-ogi in the range 168.42-243.33 RVU were significantly different from each other but lower than the value of the control (302.25 RVU). Sensory attributes assessed were acceptable. Maximum nutritional value can be derived from moringa-ogi if M. oleifera seed flour is added to Ogi flour but more acceptable to the consumer if the seed is milled together with the maize.