Comparative Evaluation of Ungerminated and Germinated Co-Fermented Instant ‘Ogi’ From Blends of Maize (Zea mays) and Ground Bean (Kerstingiella geocarpa)

‘Ogi’ is a fermented maize food commonly consumed as a weaning and breakfast diet in sub-Saharan Africa. Instant ‘ogi’ production arises from the growing demand for fast foods among its urban populace. The study was carried out to determine the effect of different treatments on the proximate, mineral, anti-nutrient, microbial and sensory quality of 30% substituted Kerstingiella geocarpa ‘ogi’. Four samples of 30% Kerstingiella geocarpa ‘ogi’ were subjected to different treatments and coded USF, GSF, GPF, UPF. Sample USF (control) was ungerminated and spontaneously co-fermented while sample GSF was germinated and spontaneously co-fermented; Sample GPF was germinated and probiotic co-fermented while sample UPF was ungerminated and probiotic fermented. Results of analysis showed that the germinated samples (GPF, GSF) had higher protein, ash and crude fibre contents (P>0.05) but lesser fat content than their ungerminated co-fermented counterpart. Except for manganese content, the mineral contents (Ca, P, K, Mg, Fe, Zn, Cu) of the germinated spontaneously co-fermented sample, GSF were higher than that of the germinated probiotic co-fermented sample, GPF. Trypsin inhibitor content ranged from 1.20-1.54mg/100g and was significantly lower in the germinated samples than their ungerminated counterpart. Results of sensory evaluation shows that sample USF (control) had the highest score of 8.78 for aroma while sample GPF scored highest for taste and overall acceptability. Therefore, germination and probiotic co-fermentation could be adopted as an improved treatment for commercial production of 30% Kerstingiella geocarpa -maize ‘ogi’.