Nutritive Composition and Sensory Properties of Ogi Fortified with Okra Seed Meal

Maize ogi was fortified with defatted and roasted okra seed meals at substitution levels of 0,10 and 20%. Dry matter recovery levels during production of ogi, raw and roasted okra seed meals were 98.9, 97.3 and 94.7%, respectively. Okra - fortification of ogi at 20% level using defatted and roasted meals increased crude protein content by 122 and 106%, respectively. Ash content was increased by 2 - to 5 - fold due to the fortification. The fat content of samples fortified with 10 and 20% roasted okra seed meal were increased by 1.5 and 2.2%, respectively. Ogi supplemented with roasted okra seed meal had higher viscosities during heating and cooling cycles than samples fortified with the defatted meal. The former samples also had slightly higher sensory scores for colour and taste although all fortified samples were acceptable. Journal of Applied Sciences and Environmental Management Vol. 8 (2) 2004: 23-2

Utilization of high lysine-producing strains of Lactobacillus plantarum as starter culture for nutritional improvement of ogi

5 pages, 2 figures, 5 tables.A high lysine-producing mutant of Lactobacillus plantarum (OG 261-5) derived from a wild type strain (OG 261) previously isolated from fermenting ogi was evaluated for nutritional improvement of ogi in a modified fermentation process. Results indicate that ogi obtained by fermentation with the pure culture of the mutant compared to traditional ogi increased in concentration of available lysine from 228.5 ± 12.0 mg/100 g to 525.1 ± 25.8 mg/100 g, tryptophan from 58.6 ± 8.0 mg/100 g to 114.3 ± 11.0 mg/100 g and tyrosine from 408.5 ± 13.7 mg/100 g to 4636.5 ± 11.3 mg/100 g. However, the contents of valine, leucine, isoleucine and phenylalanine were substantially reduced which may affect the protein quality of the modified ogi. The modified process shortened the period of traditional ogi production from five days to one by reducing the two-stage fermentation (i.e. soaking and souring stages) to a one-stage process and the total protein recovery was better compared to traditional ogi processing. There was no significant difference (P > 0.05) in organoleptic quality attributes of colour, flavour, and overall acceptability of ogi produced by the modified process and the traditional ogi.This research was supported by grant, Project 6 ACP UNI 032, from the European Union awarded to OOA.Peer reviewe