EFFECT OF SOYBEAN FORTIFICATION ON THE NUTRITIONAL PROPERTIES OF CORN MEALS

Abstract

The effect of soybeans fortification on sensory and nutritional quality (proximate analysis) of ogi was investigate during four groups of ogi samples; Sample A contained soybeans, guinea corn, and maize, B contained maize and guinea corn while C contained only maize and D contained only guinea corn. Sensory evaluation of the composite ogi was carried out by a ten man panel comprising the students of Federal University of Technology Minna who are familiar with the product. The parameters evaluated were appearance, colour, aroma, taste and texture using a 7- point hedonic scale, ranging from 1 = dislike very much to 7 = like very much. The pH of the fermenting ogi decreased steadily during fermentation process from 4.18±0.03 to 3.11±0.01. Lactic acid bacteria (LAB) and yeast count increased in all the samples with increase in fermentation time with yeast predominating at the end of 72hrs. The following nutritional values were observed for samples A, B, C and D respectively; Protein; 15.50±0.02%, 11.2±0.02%, 10.30±0.02%, 11.40±0.02%, Ash; 1.31±0.02%, 0.82±0.01%, 0.02±0.01%, 0.86±0.02% and Fat 8.47±0.01%, 5.80±0.01%, 6.70±0.02%, 5.20±0.01%. The mentioned nutritional values in composite ogi fortified with soybeans were significantly higher (p≤0.05) compared to other samples. However, the sensory scores for maize ogi fortified with soybeans and unfortified maize ogi were preferred to other samples. This study revealed that fortification of composite ogi with soybean improved the nutritional and sensory quality of ogi.