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 @JASE

Biochemical composition and storage stability of a yogurt-like product from African yam bean

The biochemical and storage properties of African yam bean (Sphenostylis stenocarpa) yoghurt-like product were evaluated. Milk extracted from the bean flour using hot water was supplemented with 4% milk protein concentrate (MPC), 0.15% dairy calcium (DC) and 0.5% gelatine (G) (singly or in combination). The milk was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii sppbulgaricus at 43 °C for 3–5 h. Supplemented African yam bean (AYB) yoghurts had a gel-like consistency unlike the control (unsupplemented) sample. Total solids, protein, fat, ash, lactic acid bacterial count, lightness (L-value) and viscosity were improved by supplementation. Riboflavin and antioxidants were reduced; macroelements and thiamine were increased by 0.71–15.6% and 16.7%, respectively, because of fermentation. The stability of the product during storage at 4 °C was improved by supplementation and stirring. The pH of the supplemented product ranged from 4.45 to 4.54 and microbial counts from 2.6 × 106 to 1.6 × 108 during storage for not more than 3 weeks

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

Nutritive composition and physical characteristics of supplemented limitation milk from African yam bean (Sphenostylis stenocarpa)

No Abstract.GJPAS Vol. 13 (4) 2007: pp. 457-46

Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

In this study, response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of coconut milk yogurt production such as temperature, time, and amount of starter culture on the sensory evaluation responses. Besides, the physicochemical properties such as pH, titratable acidity, and viscosity of the yogurt were also analysed. The analyses show that the coconut yogurts have a pH from 4. 01 to 5. 79, acidity from 0. 461 to 2. 079 (%), and viscosity from 433 to 21,833 cp during the optimization process. From the analysis of variance, the R2 of all response variables is more than 0. 73 that indicates that a high proportion of variability was explained by the model. Based on the response surface 3D plot of the sensory evaluation, the optimum acceptability of the coconut yogurt processing parameter are at temperature of 37oC, 8 h of the fermentation duration, and 3%(w/w) of the starter culture