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Articles by B.E. Ablaku
Total Records ( 1 ) for B.E. Ablaku
  M.O. Aremu , B.G. Osinfade , S.K. Basu and B.E. Ablaku
  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.
 
 
 
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