Subscribe Now Subscribe Today
Fulltext PDF
Research Article

Production, Chemical and Sensory Properties of Ogi from Different Pearl Millet Varieties

Modu , S.H.H. Laminu and I. Nkama

Chemical composition, yield of ogi and by-products was studied using six pearl millet varieties. The six pearl millet varieties used for the ogi production are Ex-Borno, Zango and Gwagwa (Local varieties) and LCIC-9702, GB-8735 and SOSAT-C88 (improved varieties). The proximate chemical composition of the pearl millet grain ranged from 10.09 to 10.95% moisture, 11.34 to 12.97% protein, 3.67 to 4.51% fat, 1.20 to 1.52% ash and 70.15 to 72.52% carbohydrate. While the chemical composition of the ogi products from same millet varieties range from 6.687 to 9.1% moisture 8.60 to 9.27 protein, 3.9 to 6.0% fat, 1.39 to 1.62% ash and 74.46 to 77.42% carbohydrate. Statistically significant differences existed in crude fat and available carbohydrate in both grain and their ogi products. The yield of ogi and by products ranged from 63.78 to 81.22% as ogi 21.00 to 36.17% as bran, 2.35 to 4.21% as soluble, while 99.92 to 107.9 as total dry matter. Statistically significant (p<0.05) differences existed within the pearl millet varieties with respect to yield of ogi and by products. There were differences observed in the amino acid profile of all the ogi sample from the different pearl millet varieties. The lysine, valine, methionine and isoleucine contents of the ogi sample were lower than the FAO/WHO recommended daily allowance. While ogi from Zango, LCIC 9702 and SOSAT-C88 had leucine content higher than the FAO/WHO recommended daily allowances.

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.H. Laminu and I. Nkama , 2005. Production, Chemical and Sensory Properties of Ogi from Different Pearl Millet Varieties. Journal of Biological Sciences, 5: 103-106.

DOI: 10.3923/jbs.2005.103.106


AOAC., 1984. Official Methods of Analysis of the Association of Official Analytical Chemists. 14th Edn., AOAC, Arlington, VA.

Adegoke, G.O., E.J. Otutumu and A.O. Akanji, 1994. Influence of grain quality, heat and processing time on the reduction of Aflatoxin B1 levels in tuwo and ogi: Two cereal based products. Plant Foods Hum. Nutr., 45: 113-117.
PubMed  |  

Adeyemi, I.A. and S. Umar, 1994. Effect of corn variety on ogi quality. J. Food Sci., 52: 3222-3224.

Adeyeye, A. and K. Ajewole, 1992. Chemical composition and fatty acid profiles of cereals in Nigeria. Food Chem., 44: 41-44.
Direct Link  |  

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  |  

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. J., 5: 217-221.

Gomez, M.I.H.G., A.B. Obilana, D.F. Martin, M. Madzavamuse and E.S. Monyo, 1997. Manual of Laboratory Procedures for Quality Evaluation of Sorghum and Millet. ICRISAT Publisher, Andhra Pradesh, India.

Hadimani, N.A., S.Z. Ali and N.G. Malleshi, 1995. Physicochemical composition and processing characteristics of pearl millet varieties. J. Food Sci. Technol., 32: 193-198.

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.

Spackman, D.H., W.H. Stein and S. Moore, 1958. Automatic recording apparatus for use in chromatography of amino acids. Anal. Chem., 30: 1190-1206.
CrossRef  |  Direct Link  |  

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