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Browsing Theses/Dissertations/Projects by Subject "Economic importance of mazie"

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    Evaluation of Mincrobial, Nutrient Composition and Sensory Quality of Spiced Ogi Flour Made (Zea mays), Turmeric (Curcuma Longa,) and Ginger(Zingiber officinal)
    (Bells University of Technology, 2019-09-16) DARAMOLA, Bolanla Esther; Dr(Mrs) A.O Adelekan
    Ogi is a fermented maize product which is commonly used as weaning food for children and breakfast or food of choice for adults. This study was conducted to evaluate the effect of Turmeric and Ginger on microbial, nutritional and sensory quality of ogi flour. Ogi samples were prepared in the laboratory, turmeric and ginger slurries were also prepared and added to the ogi slurry at different percentages; 0CC (100% ogi), GN1 (95% ogi + 5% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 (95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi + 15% turmeric). The samples were fermented for 48hrs, dried into flour and stored for eight weeks. Microbial, pH and TTA analysis were carried out on samples during fermentation. Proximate compositions, nutritional, anti-nutritional, mineral contents, functional and pasting properties of spiced ogi flour samples were determined. Effect of storage at different temperatures on bacteria and fungi counts, as well as sensory quality of cooked ogi using a 9-point Hedonic scale were studied. Results showed that pH of spiced ogi slurry decreased as TTA increased during fermentation. Colony count of Lactic acid bacteria and fungi increased with hours of fermentation, while coliform and total plate counts reduced as fermentation progressed. Proximate compositions of ogi flour samples showed significant differences (p<0.05) and increased with addition of each spice. In ash, crude fat and crude protein content, sample TM1 had the highest value of 1.21%, 5.92%, 11.89%, while sample 0CC had the least value of 0.64%, 3.64%, 5.58% respectively. The nutritional compositions showed that sample TM3 had the highest values for vitamin B2, B6 and D, while sample GN3 had the highest value for vitamin C. Least values were recorded on sample 0CC. Mineral compositions showed highest values in sample TM3 with 15.24mg/kg in iron, and 4184.67mg/kg in potassium, while highest values were recorded in sample GN3 with 483.25mg/kg in magnesium and 32.50mg/kg in manganese, sample 0CC had highest value of 137.38mg/kg in calcium, all samples showed significant difference (p<0.05). Anti-nutrients, which include tannin, phytate and trypsin inhibitor present highest values in sample TM3 and least in sample 0CC, sample varied significantly (p<0.05). Pasting properties of spiced ogi samples showed that peak, breakdown, final, setback viscosities and pasting time. reduced in all spiced ogi samples and increased in sample 0CC, highest temperature was recorded on sample TM3. Effect of storage at different temperatures on bacteria and fungi counts showed that all spiced Ogi flour samples had lower count than sample 0CC.