Development and Evaluation of Ogi Produced from Selected Cereals, Soybean and Plantain Blends

Abstract

Introduction: Ogi is a traditional fermented cereal-based food that serves as a staple breakfast meal in many parts of West Africa, including Nigeria. Traditional ogi is often low in protein, a crucial nutrient for growth, particularly in children. Study Design: A completely randomised design was used; six cereal-soybean-plantain blends were evaluated in triplicate for proximate, mineral, physical, functional, phytochemical and sensory properties. Place of Study: Department of Food Science, Ladoke Akintola University of Technology (LAUTECH), Ogbomoso, Nigeria. Aim: The study aimed to produce fortified ogi by incorporating soybean and plantain into a mixture of cereals (maize, millet, sorghum, rice) to enhance its nutritional value. Method: The production of ogi involved soaking the cereals for 72 h, allowing fermentation for 72 h, wet milling, drying, and milling into flour. Soybean was soaked for 12 h and dried, while plantain was blanched for 5 minutes, dried, and milled into flour. The cereal flours and soybean flour were blended in a ratio of 4:1, and the composite ogi was blended with plantain flour in varying ratios of 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 to produce six ogi blends. The blends were evaluated for proximate composition, mineral content, physical and functional properties, vitamins, and sensory attributes using standard methods. Results: The proximate composition of the formulated ogi blends showed significant improvements in protein content, especially in blends with higher soybean concentrations. The inclusion of plantain enhanced carbohydrate and fibre contents. Sensory evaluation confirmed that the fortified ogi had improved taste, texture, and aroma, making it more appealing and nutritionally beneficial. Conclusion: The development of ogi as a breakfast meal and weaning food provides a practical approach to improving the nutritional status of weaning children in Nigeria. The fortified ogi offers a viable alternative to traditional ogi and addresses the problem of protein–energy malnutrition, thereby contributing to Sustainable Development Goal (SDG) 2.