Subscribe Now Subscribe Today
Fulltext PDF
Research Article

Effect of Supplementation of Ogi a Pearl Millet Based Nigerian Weaning Food, With Cowpea, on Chemical Composition, Sensory and in vitro Protein Digestibility

Modu S.H. Zanna and M.A. Milala

Studies on the supplementation of ogi a weaning food produced from different pearl millet varieties with cowpea was carried out. The proximate composition of the ogi/cowpea blends shows that, the moisture content within the ogis blends ranged from 8.48 ± 0.58 for GB 8735 to 9.31 ± 0.35 for Zango, respectively. The crude protein of the ogi/cowpea blends ranged from 8.60 ± 0.36 for GB 8735 to 9.27 ± 0.10 for Gwagwa. GB 8735 ogi blend, an improved variety had the higher carbohydrate content compared to the two local varieties, Gwagwa and Zango, respectively. The digestibility at 2 h ranged from 52.6 ± 1.1 for Gwagwa to 59.4 ± 7.8 for Zango both being local cultivars, with the improved variety GB-8735 recording 53.7 ± 1.5. The same pattern was observed at the 4th h for the three varieties. But at 6th h of incubation, GB-8735 recorded the highest digestibility of 89.0 ± 9.1 followed by Zango 69.8 ± 8.1 and Gwagwa recording 60.0 ± 0.8. The result for the sensory evaluation test for the ogi/cowpea blends revealed that, all the parameters evaluated gave a statistically significant (p<0.05) differences, except for overall acceptability. GB 8735, an improved variety recorded the highest score in colour, taste and overall acceptability, while Gwagwa a local variety recorded highest in texture and is next to GB 8735 in terms of taste. The viscosity characteristics of the cowpea flour and their ogi blends shows that, the pure ogi product recorded higher viscosity values compared to their respective blends. The cowpea blend alone had the least viscosity compared to the pure ogi and their blends. This shows that, ogi from any one of the cereals blends is acceptable and can be use as a weaning complementary food.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

Modu S.H. Zanna and M.A. Milala , 2004. Effect of Supplementation of Ogi a Pearl Millet Based Nigerian Weaning Food, With Cowpea, on Chemical Composition, Sensory and in vitro Protein Digestibility. Journal of Biological Sciences, 4: 654-657.

DOI: 10.3923/jbs.2004.654.657


AOAC, 1984. Association of Official Analytical Chemis. 14th Edn., AOAC, Washington D.C., pp: 249-252.

Akingbala, J.O., L.W. Rooney and J.M. Faubion, 1981. A laboratory procedure for the preparation of ogi, a Nigerian fermented food. J. Food Sci., 46: 1523-1526.
CrossRef  |  Direct Link  |  

Akinrele, I.A. and C.C.A. Edwards, 1971. The nutritive value of ogi, a Nigerian infant food. J. Trop. Med. Hyg., 70: 279-280.

Akpapunam, M.A., 1984. Characteristic of moi-moi flour prepared from cowpea maize blends. NIFOs, 2: 207-208.

Antony, U., G. Sripriya and T.S. Chandra, 1996. Effect of fermentation on the primary nutrients of finger millet. J. Agric. Food Chem., 44: 2616-2618.
CrossRef  |  Direct Link  |  

Banigo, E.O.I. and H.G. Muller, 1972. Manufacture of ogi (A Nigerian fermented cereal porridge) comparative evaluation of corn, sorghum and millet. Can. Inst. Food Sci. Technol., S: 217-221.

Dhurandhar, N.V. and K.C. Chang, 1990. Effect of cooking on firmness, trypsin inhibitors, lectins and cystine content of Navy and red kidney beans (Phaseolus vulgaris). J. Food Sci., 55: 470-474.

Eka, O.U., 1978. Chemical evaluation of soy paps and porridge, the Nigerian weaning foods. Soc. Sci. Med., 5: 36-36.

Lutter, C.K., J.O. Mora, J.P. Habicht, K.M. Rasmussen, D.S. Robson and M.G. Herrera, 1990. Age specific responsiveness of weight and length to nutritional supplementation. Am. J. Clin. Nutr., 51: 359-364.

Mbithi-Mwikya, S., W. Ooghe, J. Van Camp, D. Ngundi and A. Huygebaert, 2000. Amino acid profile after germination and lactic acid fermentation of finger millet (Eleusine coraccaan) and kidney Beans (Phaseolus vulgaris L). J. Agric. Food Chem., 48: 3081-3085.

Mensah, P.P.A., A.M. Tomkins, B.S. Drasar and T.J. Harrison, 1990. Fermentation of cereals for reduction of bacterial contamination of weaning food in Ghana. Lancet, 336: 140-143.
CrossRef  |  

Nills B. Buchman, 1979. In vitro digestibility of protein from Barley and other cereals. J. Sci. Food. Agric., 30: 583-589.

Nkama, I., S. Dappiya, S. Modu and W. Ndahi, 2000. Physical, chemical, Rheological and sensory properties of Akama from different pearl millet cultures. J. Arid Agric., 10: 145-149.

Rowland, M.G.M., S.G.J.G. Rowland and T.J. Cole, 1988. Impact of infection on the growth of children from 0 to 2 years in an urban West African community. Am. J. Clin. Nutr., 47: 134-138.
PubMed  |  Direct Link  |  

Sanchez-Mata, M.C., M.J. Pefluela-tereul, M. Camara-Hurtado, C. Diez-Marques and M.E. Torija-Isasa, 1998. Determination of mono-, di-and oligosacharides in legumes by high performance liquid chromatography using an amino bonded silica column. J. Agric. Food Chem., 46: 3648-3652.

Sopade, P.A. and T.E. Filibus, 1993. The influence of soild and sugar content on rheological characteristic of Akamu, a semi-liquid maize food. J. Food Eng., 24: 197-211.

Souci, S.W., K. Fachmann and H. Kraut, 2000. Food Composition and Nutritional Tables. 6th Edn., Medpharm GmbH Scientific Publishers, Stuttgart, Germany, pp: 547-548.

Walter, T., 1993. Infact of iron defiency on cogninationin infancy and childhood. Rev. Ear. J. Clin. Nutr., 47: 307-316.

Williams, A.A., 1982. Scoring methods in the scoring analysis of foods and beverages at long Ashton Research Station. Food Technol., 17: 163-175.

©  2019 Science Alert. All Rights Reserved
Fulltext PDF References Abstract