ISSN 2736-1756
Advanced Journal of Microbiology Research ISSN 2736-1756 Vol. 14 (6), pp. 001-006, June, 2020. © International Scholars Journals
Full Length Research Paper
Nutritional and sensory properties of soybean fortified composite ogi – A Nigerian fermented cereal gruel
Adesokan I. A.1*, Fawole A. O.2, Ekanola Y. A.2, Odejayi D. O.2 and Olanipekun O. K.2
1Department of Science Laboratory Technology, The Polytechnic, Ibadan, Nigeria.
2Department of Biology, The Polytechnic, Ibadan, Nigeria.
Accepted 19 May, 2020
Abstract
The effect of soyabeans fortification on acceptability and shelf life of ogi was investigated. The pH of the fermenting ogi decreased steadily with a corresponding increase in titratable acidity (TA). The pH and TA ranged between 3.03 and 4.30; and 1.07 and 1.54 (mg/100 g) respectively. During fermentation, a significant increase in yeast and lactic acid bacteria (LAB) counts was observed. The aerobic plate count (log cfu/ml) of fermenting ogi samples ranged between 5.96 and 5.99. Sample A containing sorghum, millet and soybeans had the highest protein content (9.2%) while sample D containing sorghum only had the lowest (8.16%). Sample D was rated best in all the parameters tested. This study revealed that fortification with soybean at 10% level and a combination of sorghum and millet improved the nutrition quality of ogi without adverse effect on acceptability.
Key words: Nutritional quality, soybean, fortification, composite ogi, acceptability.