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Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger

Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seve...

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Detalles Bibliográficos
Autores principales: Olaniran, Abiola Folakemi, Abiose, Sumbo Henritta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6779091/
https://www.ncbi.nlm.nih.gov/pubmed/31608262
http://dx.doi.org/10.3746/pnf.2019.24.3.348
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author Olaniran, Abiola Folakemi
Abiose, Sumbo Henritta
author_facet Olaniran, Abiola Folakemi
Abiose, Sumbo Henritta
author_sort Olaniran, Abiola Folakemi
collection PubMed
description Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seven treatments at ambient and refrigerated temperatures for 4 weeks during which sensory analysis was carried out, and mineral content, total antioxidant activities, and proximate composition were evaluated. Ogi (maize) enhanced with 2% garlic+2% ginger and ogi (sorghum) enhanced with 4% garlic+2% ginger were most preferred. There was no significant difference in organoleptic evaluation of the preferred enhanced ogi pastes compared to the control samples. Crude protein ranged between 7.73~9.19% and 9.83~10.08% for control ogi, and between 7.76~8.36% and 10.07~10.92% in the maize and sorghum enhanced ogi pastes, respectively. The fat contents of all pastes were significantly different at P<0.05. Antioxidant properties of ogi paste were enhanced by ginger and garlic. Ogi supplemented with 4% garlic+2% ginger showed the highest radical scavenging activity (0.75~0.97 IC(50) mg/mL). The results show that garlic and ginger either alone or in combination have potential to enhance the nutritional value of ogi pastes, and demonstrate the acceptability of using maize or sorghum as primary raw materials.
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spelling pubmed-67790912019-10-11 Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger Olaniran, Abiola Folakemi Abiose, Sumbo Henritta Prev Nutr Food Sci Note Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seven treatments at ambient and refrigerated temperatures for 4 weeks during which sensory analysis was carried out, and mineral content, total antioxidant activities, and proximate composition were evaluated. Ogi (maize) enhanced with 2% garlic+2% ginger and ogi (sorghum) enhanced with 4% garlic+2% ginger were most preferred. There was no significant difference in organoleptic evaluation of the preferred enhanced ogi pastes compared to the control samples. Crude protein ranged between 7.73~9.19% and 9.83~10.08% for control ogi, and between 7.76~8.36% and 10.07~10.92% in the maize and sorghum enhanced ogi pastes, respectively. The fat contents of all pastes were significantly different at P<0.05. Antioxidant properties of ogi paste were enhanced by ginger and garlic. Ogi supplemented with 4% garlic+2% ginger showed the highest radical scavenging activity (0.75~0.97 IC(50) mg/mL). The results show that garlic and ginger either alone or in combination have potential to enhance the nutritional value of ogi pastes, and demonstrate the acceptability of using maize or sorghum as primary raw materials. The Korean Society of Food Science and Nutrition 2019-09 2019-09-30 /pmc/articles/PMC6779091/ /pubmed/31608262 http://dx.doi.org/10.3746/pnf.2019.24.3.348 Text en Copyright © 2019 by The Korean Society of Food Science and Nutrition This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Note
Olaniran, Abiola Folakemi
Abiose, Sumbo Henritta
Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
title Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
title_full Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
title_fullStr Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
title_full_unstemmed Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
title_short Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
title_sort nutritional evaluation of enhanced unsieved ogi paste with garlic and ginger
topic Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6779091/
https://www.ncbi.nlm.nih.gov/pubmed/31608262
http://dx.doi.org/10.3746/pnf.2019.24.3.348
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