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Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger
Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
F1000 Research Limited
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6584973/ https://www.ncbi.nlm.nih.gov/pubmed/31249671 http://dx.doi.org/10.12688/f1000research.17059.2 |
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author | Olaniran, Abiola F. Abiose, Sumbo H. |
author_facet | Olaniran, Abiola F. Abiose, Sumbo H. |
author_sort | Olaniran, Abiola F. |
collection | PubMed |
description | Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food. |
format | Online Article Text |
id | pubmed-6584973 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | F1000 Research Limited |
record_format | MEDLINE/PubMed |
spelling | pubmed-65849732019-06-26 Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger Olaniran, Abiola F. Abiose, Sumbo H. F1000Res Research Article Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples. Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food. F1000 Research Limited 2019-07-12 /pmc/articles/PMC6584973/ /pubmed/31249671 http://dx.doi.org/10.12688/f1000research.17059.2 Text en Copyright: © 2019 Olaniran AF and Abiose SH http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Olaniran, Abiola F. Abiose, Sumbo H. Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger |
title | Proximate and antioxidant activities of bio-preserved
ogi flour with garlic and ginger |
title_full | Proximate and antioxidant activities of bio-preserved
ogi flour with garlic and ginger |
title_fullStr | Proximate and antioxidant activities of bio-preserved
ogi flour with garlic and ginger |
title_full_unstemmed | Proximate and antioxidant activities of bio-preserved
ogi flour with garlic and ginger |
title_short | Proximate and antioxidant activities of bio-preserved
ogi flour with garlic and ginger |
title_sort | proximate and antioxidant activities of bio-preserved
ogi flour with garlic and ginger |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6584973/ https://www.ncbi.nlm.nih.gov/pubmed/31249671 http://dx.doi.org/10.12688/f1000research.17059.2 |
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