Skip to content
Research Article Open access CC BY 4.0

Effect of Refrigerated Storage on the Quality Assessment, Antioxidant and Sensory Compositions of Functional “OGI” Enriched with Dietary Tigernut (Cyperus esculentus L) Fiber Emulsion

Alabi A. O., Adeoti O. A., Azeez L. A., Olatunji B. F.

European Journal of Nutrition & Food Safety · pp. 95–111 · Published 29 Jan 2024

10.9734/ejnfs/2024/v16i11381

Abstract

“Ogi” is a porridge prepared from fermented maize, sorghum or millet in West Africa and very popular breakfast cereal and infant weaning food in Nigeria. The study aimed at investigating the effect of refrigerated temperature on some quality properties of ogi. The dietary tigernut fiber and “ogi” were prepared using standard methods. The dietary tigernut fiber was added to the “ogi” at different proportions (5 %, 10 %, 15 % and 20 %). Proximate, pH, total titratable acidity, antioxidant and sensory characteristics of the enriched ogi during four weeks refrigerated storage were assessed. The fat content of “ogi” increased with increasing tiger nuts fiber and storage periods of four weeks with the values ranged from (5.30 to 10.12 %), (5.30 to 11.45 %), (6.33 to 14.45 %), (6.53 to 16.34 %). The same trend of increase were observed for protein content of the enriched “ogi” with values of (8.90 to 17.01 %), (10.90 to 17.89 %), (10.93 to 18.88 %) and (10.99 to 19.86 %) for weeks one to four. The fiber content also concomitantly increased with inclusion of tigernut fiber and storage periods (0.90 to 1.97 %) and (1.09 to 3.43 %) for weeks one and four. The DPPH scavenging radical activity and total flavonoids of the samples increased as the storage periods increases. The sensory results showed that O80TG20 and O70TG30 with moderate percentage of 20 % inclusion of tiger nut fiber were more acceptable by the panelists. The study established that ogi enriched with tiger nut fiber could serve as a cheap functional food recipe with high nutrient and antioxidant qualities, hence can be considered as nutritional intervention in the management and control of oxidative stress diseases in human.

“Ogi” tigernut fiber refrigerated antioxidant functional food

References (25)

  1. 1 Biofortifying crops with essential mineral elements [DOI]
  2. 2 Comprehensive Reviews Food Science and food Safety [DOI]
  3. 3 Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System [DOI]
  4. 4 Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds [DOI]
  5. 5 Possible nutritional and health‐related value promotion in orange juice preserved by high‐pressure treatment [DOI]
  6. 6 Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal [DOI]
  7. 7 Polyphenols and Health: Current State and Progress [DOI]
  8. 8 The potential health benefits of legumes as a good source of dietary fibre [DOI]
  9. 9 Tigernut Processing: Its Food uses and Health Benefits [DOI]
  10. 10 Comparative physico-chemical evaluation of tiger-nut, soybean and coconut milk sources
  11. 11 Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages [DOI]
  12. 12 Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis hypogaea L.) [DOI]
  13. 13 Assessment of the quality of ogi made from malted millet [DOI]
  14. 14 CHEMICAL COMPOSITIONS, ANTIOXIDANT CAPACITY OF TIGERNUT (Cyperus esculentus) AND POTENTIAL HEALTH BENEFITS
  15. 15 Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger [DOI]
  16. 16 Effects of tuber size, soaking hours and sprouting media on sprouting of tiger nut (Cyperus esculentus L. var. sativa) tubers [DOI]
  17. 17 In vitro antioxidant activities and inhibitory effects of aqueous extracts of unripe plantain pulp (Musa paradisiaca) on enzymes linked with type 2 diabetes and hypertension [DOI]
  18. 18 Bacteriological Quality Of Commercially Prepared Fermented Ogi (Akamu) Sold In Some Parts Of South Eastern Nigeria [DOI]
  19. 19 Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger [DOI]
  20. 20 Quality Assessment of Powdered Maize Ogi Fortified with African Walnut (Tetracarpidium conophorum) Flour [DOI]
  21. 21 Lactobacillus plantarum: the role in foods and in human health [DOI]
  22. 22 Effect of enrichment with turmeric and ginger on some quality characteristics of fermented maize Ogi [DOI]
  23. 23 Bacteriological and Proximate Evaluation of Ginger-Fortified Fermented Maize (OGI) [DOI]
  24. 24 Journal of Agricultural and Food Chemistry [DOI]
  25. 25 Microbiology Research Journal International [DOI]

Cited by 2

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Gabriel Anayo Jacob, Michael Agba Igyor, Mike Ojotu Eke · Asian Food Science Journal · 2024

Showing 1 of 2 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

70

Page views

0

PDF downloads

39

Outbound clicks

2

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.