Quality Evaluation of Sorghum Ogi Fortified with Soybean Flour

Abstract

This study investigated the quality of sorghum ogi fortified with soy-flour on its nutrient density. The fortified ogi produced from different formulations of Sorghum (ogi) and Soy-flour were: 100:0 (control), 90:10, 80:20, 70:30, 60:20 and 50:50 Sorghum (ogi) to Soy-flour respectively. The formulated products were subjected to proximate, minerals, functional, microbiological and sensory analysis. The results showed that proximate composition increased with increased addition of Soy-flour crude protein, fat content, crude fibre content, ash content, moisture content and carbohydrate ranged from (24.87 to 49.05%), (7.50 to 17.30%), (1.13 to 1.92%), (1.43 to 3.15%), (5.65 to 6.93%) and (22.93 to 58.14%). The mineral contents: calcium, iron, and magnesium ranged from (2.00 to 3.99mg/100g), (1.88 to 2.10mg/100g), (0.38 to 0.56mg/100g). The functional properties: bulk density, water absorption capacity and swelling capacity ranged from (0.98 to 0.73g/ml), (1.51 to 1.84g/ml) and (5.65 to 2.52g/ml). The microbiological count for Total bacteria ranged from (1.2 × 105 to 3.7 × 105); Total fungi count ranged from (0 to 1.5 × 105) and Total mold count ranged from (1.0 × 105 to 2.0× 105). The sensory scores: taste, aroma, color, consistency and general acceptability ranged from (6.35 to 7.40%), (6.35 to 7.30%), (6.00 to 7.56%), (6.00 to 7.90%), and (6.30 to 7.60%). Sample 50:50 is considered best because of its high mineral contents for the development of infant and sample 80:20 is significantly high in proximate composition, and was considered best for infant. There is a significant difference (p ≤ 0.05) in the analysis.