Chemical, Functional and Sensory Properties of Ogi–Mango Mesocarp Flour

Abstract

Ogi, a prepared gruel was produced from fermented maize paste fortified with mango mesocarp.  Proximate composition of the Ogi-mango mesocarp flour blends was determined using the AOAC method; the functional properties were determined using conventional methods, while sensory evaluation of the samples was carried out using semi- trained panel consisting of ogi-pap consumers who are familiar with ogi-pap quality. The control (Sample A) was rated low. The proximate showed increase in total ash and crude fibre and reduced crude fat content. The energy values of the blends, which ranged from 356.99 to 364.70 and decreased significantly with increase in the percentage of mango mesocarp flour; however, values obtained indicated that the product remained a good source of energy for human consumption. The reduction in energy may be due to the reduction in the percentage of fermented maize flour, which is a good source of energy. The low moisture content observed in the study, implies that the blends would have a better keeping quality. The relatively high value in protein may be due to the fact that the maize grains were not wet milled and sieved after fermentation (Traditional method). However, there was decrease in crude fat and crude protein content of the blends as the substitution increases.  The study also recorded reduction in viscosity as the mango mesocarp flour increased. The lower viscosity observed in the flour indicated that it could be used as a weaning food. Also the hygroscopicity of the flour increased with mango mesocarp flour inclusion. Βeta-carotene increased with increase in mango mesocarp inclusion. The sensory attributes increased significantly (P≤ 0.05) as the percentage of mango mesocarp flour increased. The blends with higher percentages of mango mesocarp flour were most preferred. The preference for the taste and flavour of the blends increased significantly (P≤ 0.05) with increase in percentage of mango mesocarp flavor. The problem of bulkiness and lack of some nutrients with ogi from maize is hereby addressed since the ogi fortified with mango mesocarp is less viscous with high nutrients. Thus mango mesocarp could be utilized as recipe in ogi to improve nutrition of infants and children as well as adults