Proximate, functional and sensory properties of OGI” flour produced from maize-millet formulated blends

Abstract

‘Ogi’ were formulated from maize and millet and evaluated for proximate, functional and sensory properties. The different samples were combined in the ratio of 80:20, 65:35 and 50:50 (maize: millet) with 100% maize ogi serving as the control sample. The results of the proximate composition showed that 100% maize ogi had higher moisture (5.38%); protein (10.05%); fat (10.76%) and energy value (427.56kcal) and lower ash (n0.98%), fibre (0.20%) and carbohydrate (72.63%). The bulk density, water absorption capacity, oil absorption capacity and swelling capacity decreased from 0.67-0.63g/ml; 10.20-9.16mg/g; 11.99-10.1mg/g and 0.45-0.22% respectively as the level of millet increased in the blends. Sensory evaluation results showed that a significant difference exists between 100% maize ogi and the other samples as it was rated best in terms of all the sensory attributes assessed with values of 6.40 (colour); 6.10 (taste); 6.1 (aroma); 6.20 (consistency) and 6.30 (general acceptability). Sample produced from 80% maize and 20% ogi compared favourably with the control sample in terms of taste, consistency and general acceptability. This study has shown that ogi of good nutritional and sensory properties can be produced from the blends of maize and millet.