Nutritional Characteristics and Sensory Properties of Maize-based Ogi Supplemented with Mushroom (Pleurotus ostreatus) Flour

Abstract

The study evaluates the effect of supplementation of maize-based ogi with mushroom (Pleurotus ostreatus) flour on nutritional characteristics and sensory properties. Standard processing and analytical methods were used in raw material preparation and analyses. Ogi and mushroom flour were blended in ratio of 100:0, 90:10, 80:20, 70:30 and labeled A, B, C and D respectively. A commercial maize based complementary food was used as control. There was significant difference (p < 0.05) among all samples for all the Vitamin assayed with values ranging from 4.86 to 9.06 (µg/100g), 0.32 to 1.09 mg/100 g, 0.22 to 0.69 mg/100 g, 3.82 to 13.03 mg/100 g and 0.13 to 1.12 mg/100 g for vitamin A, B1, B2, B3 and C. The vitamin values compare favourably with that of control sample. Significant (P<0.05) difference exists across the samples for Zn, Mg, Fe, K and Ca with values ranging from 1.12 to 1.71 mg/100 g, 37.7 to 102 mg/100 g, 4.72 to 13.23 mg/100 g, 23.05 to 125.3 mg/100 g and 125.5 to 160.25 mg/100 g respectively with corresponding higher values for control sample. Result showed negligible amounts of anti-nutritional factors ranging from 0.29 to 0.36 mg/100 g, 0.02 to 0.03 mg/100 g, 0.03 to 0.06 mg/100 g and 0.56 to 0.83 mg/100 g for phytate, oxalate, trypsin inhibitor and tannin respectively. The functional properties of the flour blends values ranged from 0.58 to 0.72 g/mL, 0.99 to 2.2 g/g, 5.21 to 8.94 g/g, 1.75 to 3.72 mL/g and 5.5 to 9.0% for bulk density, water absorption capacity, water retention capacity, swelling capacity and least gelation concentration respectively. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly improved by mushroom supplementation and could be nutritional beneficial to children and adults.