Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum
International Journal of Nutrition and Food Sciences
Volume 5, Issue 6, November 2016, Pages: 378-383
Received: Jul. 3, 2016; Accepted: Sep. 26, 2016; Published: Oct. 18, 2016
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Sengev Iorfa Abraham, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Nwobi Ifeanyi, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Sule Stephen, Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
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The effect of crayfish inclusion on the chemical and sensory properties of ogi prepared from maize, millet and sorghum was investigated. Blends were formulated based on a 13g/day protein RDA for toddlers as established by the Protein Advisory Group and were analysed for chemical and sensory attributes. All data were statistically analysed and significance difference was accepted at 5% probability level. All samples met the recommended dietary allowance (RDA) for Ash (<3g/day), fibre (<5g/day), carbohydrate (64g/day) and protein (13g/day). There was significant difference (p < 0.05) among all samples in terms of Vitamin A and D contents with values ranging from 8.39 to 5.34 µg/100g and 0.22 to 0.27mg/100, respectively. There was however no significant difference (p > 0.05) in vitamin B contents among the samples. The samples fell short of the RDA in terms of mineral composition. Anti-nutritional factors in the ogi samples were low, implying a high bioavailability of minerals with the exception of calcium as evident in the molars ratio calculated. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly affected by crayfish inclusion and hence could provide appreciable nutritional benefits for both infant and adults.
Ogi, Vitamins, Chemical Properties, Anti-nutrients, Sorghum
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Sengev Iorfa Abraham, Nwobi Ifeanyi, Sule Stephen, Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum, International Journal of Nutrition and Food Sciences. Vol. 5, No. 6, 2016, pp. 378-383. doi: 10.11648/j.ijnfs.20160506.12
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