Skip to content
Research Article Open access CC BY 4.0

Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

Owuno Friday, Akusu Monday, Obioma Jessica

Asian Food Science Journal · pp. 9–18 · Published 7 Jan 2023

10.9734/afsj/2023/v22i1611

Abstract

The effect of Bran and Hull retention on the sensory and nutrient composition of “Ogi flour prepared from maize, millet are sorghum were investigated. The maize and sorghum were soaked for 72 hours, while the millet was soaked for 48 hours, decanted, washed and wet milled into a paste which was oven dried at 50°C for 24 hours and milled into fine flour. The proximate composition, functional properties, pasting properties of the “Ogi” flour was determined as well as evaluating the sensory properties. The moisture content, ash, fat, crude fibre, protein and carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 – 1.41%, 4.57 – 7.20%, 1.30 – 5.75%, 4.27 – 7.87% and 75.84 – 82.88%. The presence of Bran and Hulls led to a decrease in moisture content, on increase in ash fat and protein content with decrease in carbohydrate values. The bulk density, water absorption capacity, swelling power and solubility respectively ranged as follows: 0.56 – 0.61g/ml, 1.00 – 2.00g/g, 5.50 – 6.95g/g, 16.10 – 24.40% the presence of Bran led to a decrease in bulk density in maize and millet ogi, a decrease in water absorption capacity in millet and sorghum ogi. The pastry properties of peak, trough breakdown, final and setback viscosities showed a decrease in values from the control samples values for peak time died not differ significantly (P<0.05) between the sieved and unseived ogi flours. While the presence of Bran and Hulls increased pasting temperature in maize and sorghum ogi flours. Result for sensory evaluation showed the control samples were the most preferred for all the attributes.  This study revealed that ogi flour can be prepared with a by-pass of the sieving process to enhance nutrient retention.

Rapid visco-analyser sensory evaluation Sieved and Unsieved

References (19)

  1. 1 Early millet use in northern China [DOI]
  2. 2 FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN [DOI]
  3. 3 Nutritional aspects of cereals [DOI]
  4. 4 Evaluation of snack foods from barley–tomato pomace blends by extrusion processing [DOI]
  5. 5 Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice [DOI]
  6. 6 Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage [DOI]
  7. 7 Effect of corn bran as dietary fiber addition on baking and sensory quality [DOI]
  8. 8 Traditional Preparations and Uses of Maize in Nigeria
  9. 9 Relationship between functionality and structure in barley starches [DOI]
  10. 10 Cereal-Based Fermented Foods of Africa as Functional Foods [DOI]
  11. 11 Potential health benefits and scientific review of ginger [DOI]
  12. 12 Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality [DOI]
  13. 13 Functional and pasting properties of wheat / plantain flours enriched with bambara groundnut protein concentrate
  14. 14 Microbial and Physico-chemical contamination in the wheat flour of the twin cities of Pakistan
  15. 15 Chemical composition and functional properties of wheat bread containing wheat and legumes bran
  16. 16 Cereal bran: the next super food with significant antioxidant and anticancer potential [DOI]
  17. 17 Study on supplementation of ‘ogi’ with oyster mushroom flour (Pleurotus ostreatus) [DOI]
  18. 18 Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin [DOI]
  19. 19 Official Methods of Analysis [DOI]

Cited by 4

Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour

Khadijat Oluwashola Abdulrasaq, Y. Imam, E. Irondi · Acta Universitatis Cibiniensis. Series E: Food Technology · 2025

Effect of roasting on physicochemical, functional, thermal, pasting, and structural properties of tamarind seed powder

M. Geethalaxmi, Ujjwal Kumar, V. Verma · Food Chemistry Advances · 2024

Showing 2 of 4 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

8

Page views

0

PDF downloads

0

Outbound clicks

4

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.