Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants

Ogi porridge is a weaning maize meal with low nutrient density and highly limited in some macro and micro nutrients necessary for the overall development of the infants. This study investigated the effect of supplementation of yellow maize (YM) ogi porridge with orange-fleshed sweet potato (OFSP) an...

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Main Authors: A.N. Ukom, E.C. Adiegwu, P.C. Ojimelukwe, I.N. Okwunodulu
Format: Article
Language:English
Published: Elsevier 2019-11-01
Series:Scientific African
Online Access:http://www.sciencedirect.com/science/article/pii/S2468227619307550
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spelling doaj-873a588dea4c45bb829514ab5f7d6f9c2020-11-25T01:12:52ZengElsevierScientific African2468-22762019-11-016Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infantsA.N. Ukom0E.C. Adiegwu1P.C. Ojimelukwe2I.N. Okwunodulu3Corresponding author.; Department of Food Science and Technology, P.M.B 7267, Michael Okpara, University of Agriculture, Umudike, NigeriaDepartment of Food Science and Technology, P.M.B 7267, Michael Okpara, University of Agriculture, Umudike, NigeriaDepartment of Food Science and Technology, P.M.B 7267, Michael Okpara, University of Agriculture, Umudike, NigeriaDepartment of Food Science and Technology, P.M.B 7267, Michael Okpara, University of Agriculture, Umudike, NigeriaOgi porridge is a weaning maize meal with low nutrient density and highly limited in some macro and micro nutrients necessary for the overall development of the infants. This study investigated the effect of supplementation of yellow maize (YM) ogi porridge with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours on the nutrient density. The porridge was tested for physicochemical properties and sensory acceptability scores of the ogi porridge. Proportions of OFSP and/or AYB flours significantly (p<0.05) affected the overall physicochemical properties of the ogi porridge. Increase proportion of OFSP flour up to 20% increased some quality parameters such as crude fibre (2.19–2.69%), carotenoids (160.26–205.22 µg/g), and total starch (66.8471.45%). On the other hand, crude protein (9.85–12.74%), crude fat (3.33–3.67%), ash (1.39–2.52%), Ca (130.57149.15 mg/100 g) and Fe (7.84–10.25 mg/100 g) increased significantly (p<0.05) with increasing AYB flour substitution up to 15%. Functional properties like bulk density increased with OFSP flour addition which cause the reduction of oil and water absorption capacities, respectively. Swelling index and gelatinization temperature increased significantly (p<0.05) with the addition of OFSP and AYB flours. Increasing proportions of OFSP flour (≤ 20%) had similar sensory acceptability scores when compared with the control (100% YM ogi porridge). Orange-fleshed sweet potato/African yam bean (OFSP/AYB) at 15% substitution contributed significant amount of energy, carbohydrates, protein, vitamin A and calcium to the infant's micro and macro nutrient requirements. These results clearly showed that supplementation of maize ogi with OFSP and AYB flours increased the nutrient density and are important for the nutrition and development of the infants. Keywords: Enriched maize ogi porridge, Orange-fleshed sweet potato, African yam bean, Nutritive values, Sensory acceptabilityhttp://www.sciencedirect.com/science/article/pii/S2468227619307550
collection DOAJ
language English
format Article
sources DOAJ
author A.N. Ukom
E.C. Adiegwu
P.C. Ojimelukwe
I.N. Okwunodulu
spellingShingle A.N. Ukom
E.C. Adiegwu
P.C. Ojimelukwe
I.N. Okwunodulu
Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
Scientific African
author_facet A.N. Ukom
E.C. Adiegwu
P.C. Ojimelukwe
I.N. Okwunodulu
author_sort A.N. Ukom
title Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
title_short Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
title_full Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
title_fullStr Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
title_full_unstemmed Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants
title_sort quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and african yam bean seed flours for infants
publisher Elsevier
series Scientific African
issn 2468-2276
publishDate 2019-11-01
description Ogi porridge is a weaning maize meal with low nutrient density and highly limited in some macro and micro nutrients necessary for the overall development of the infants. This study investigated the effect of supplementation of yellow maize (YM) ogi porridge with orange-fleshed sweet potato (OFSP) and African yam bean (AYB) flours on the nutrient density. The porridge was tested for physicochemical properties and sensory acceptability scores of the ogi porridge. Proportions of OFSP and/or AYB flours significantly (p<0.05) affected the overall physicochemical properties of the ogi porridge. Increase proportion of OFSP flour up to 20% increased some quality parameters such as crude fibre (2.19–2.69%), carotenoids (160.26–205.22 µg/g), and total starch (66.8471.45%). On the other hand, crude protein (9.85–12.74%), crude fat (3.33–3.67%), ash (1.39–2.52%), Ca (130.57149.15 mg/100 g) and Fe (7.84–10.25 mg/100 g) increased significantly (p<0.05) with increasing AYB flour substitution up to 15%. Functional properties like bulk density increased with OFSP flour addition which cause the reduction of oil and water absorption capacities, respectively. Swelling index and gelatinization temperature increased significantly (p<0.05) with the addition of OFSP and AYB flours. Increasing proportions of OFSP flour (≤ 20%) had similar sensory acceptability scores when compared with the control (100% YM ogi porridge). Orange-fleshed sweet potato/African yam bean (OFSP/AYB) at 15% substitution contributed significant amount of energy, carbohydrates, protein, vitamin A and calcium to the infant's micro and macro nutrient requirements. These results clearly showed that supplementation of maize ogi with OFSP and AYB flours increased the nutrient density and are important for the nutrition and development of the infants. Keywords: Enriched maize ogi porridge, Orange-fleshed sweet potato, African yam bean, Nutritive values, Sensory acceptability
url http://www.sciencedirect.com/science/article/pii/S2468227619307550
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