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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
 
ABSTRACT

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.

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  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

URL: https://scialert.net/abstract/?doi=jbs.2004.654.657

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