Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 12 | Page No.: 1021-1033
DOI: 10.3923/ajft.2011.1021.1033
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Development and Nutritional Quality Evaluation of Kersting’s Groundnut-Ogi for African Weaning Diet
M.O. Aremu, B.G. Osinfade, S.K. Basu and B.E. Ablaku

Abstract:
Ogi is a maize product and a popular starchy porridge in the west coasts of Africa. Although consumed by adults as a breakfast cereal, its main use is as weaning food for infants. In this study, the nutritional quality of ogi from a composite mixture of maize (Zea mays L.) and kersting’s groundnut (Kerstingiella geocarpa L.) flours was evaluated using standard processing techniques. Maize flour was substituted with kersting’s groundnut seed flour at ratios of 90:10, 80:20, 70:30 and 60:40 maize: kersting’s groundnut; with 100% maize ogi flour as control. The results showed that protein and fat contents increased with increased kersting’s groundnut seed flour substitution, reaching 61.14 and 14.63% dry weight, respectively at 60:40 ratios. All the macro-minerals (Ca, P, Mg, K and Na) analyzed for also recorded increased concentrations in the ogi flours with increased kersting’s groundnut seed substitutions. Harmful heavy metals such as lead and cadmium were not detected. The Total Essential Amino Acids (TEAA) ranged from 26.4-32.6 g/100 g crude protein or from 47.9-48.4% of The Total Amino Acid (TAA) while the Limiting Amino Acid (LAA) for all the samples was Met+Cys based on the provisional FAO/WHO standards. Generally, the present study indicates that at = 30% Kerstingiella geocarpa seed substitution ogi can be maintained, with higher nutrient content.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Compositional Studies of Rattle Box (Crotalaria retusa L.) Seeds Found in Nasarawa State, Nigeria
  •    Nutritional Evaluation and Functional Properties of Clarias lazera (African Catfish) from River Tammah in Nasarawa State, Nigeria
  •    Compositional Studies and Physicochemical Characteristics of Cashew Nut (Anarcadium occidentale) Flour
  •    A Comparative Study on the Chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours
  •    Nutrient Changes During the Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds
How to cite this article:

M.O. Aremu, B.G. Osinfade, S.K. Basu and B.E. Ablaku, 2011. Development and Nutritional Quality Evaluation of Kersting’s Groundnut-Ogi for African Weaning Diet. American Journal of Food Technology, 6: 1021-1033.

DOI: 10.3923/ajft.2011.1021.1033

URL: https://scialert.net/abstract/?doi=ajft.2011.1021.1033

COMMENTS
20 March, 2012
Adazebra Gloria:
it is an interesting piece of information, but i will like to know the other nutrients that can be found in kersting groundnut.
26 March, 2012
Matthew Olaleke AREMU:

Fatty acid composition of kersting groundnut seed oils was determined. Essential fatty acids(oleic and linoleic) were found to be adequate.

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

       

       

Curve Bottom