జర్నల్ ఆఫ్ న్యూట్రిషన్ & ఫుడ్ సైన్సెస్
అందరికి ప్రవేశం

నైరూప్య

Proximate Composition and Sensory Properties of Moringa Fortified Maize-Ogi

Victoria Funmilayo Abioye and Aka MO

The effects of moringa leave fortification on the nutritional value and consumer acceptability of maize ogi was investigated. The ‘Ogi’ produced from maize was fortified with moringa leaves at substitution levels of 0, 10, and 15%. The proximate content, mineral and vitamins content, swelling capacity, beta-carotene and the sensory properties of the ogi samples were determined. There was about 94% increase in protein content with 15% substitution of moringa leave. The values of the mineral content and the crude fibre increased with increase in the level of substitution from 1.67 to 3.10 and 2.57 to 3.37%, respectively. There was increase in the values of the mineral contents of the ogi samples with increase in the level of moringa leaf substitution; calcium content (125.01-445.1 mg/100 g), magnesium (36.67-135.01 mg/100 g), iron (4.67-12.77 mg/100 g), potassium (21.67-233.33 mg/100 g), zinc (0.23-0.63 mg/100 g) and copper(0.37-0.53 mg/100 g). Beta –carotene of 1058.33 μg/100 g was obtained with 15% moringa leaf substitution. The swelling capacity decreased with increase in the level of moringa leaf substitution. The ogi sample with 10% moringa leaf substitution was rated close to the unfortified ogi sample. This study revealed that fortification of ogi with moringa leaves had effects on the nutritional and sensory attributes of the ogi samples.