acta satech Journal of the Life & Physical Sciences Babcock

Nutrient and sensory evaluation of sorghum ogi fortifed with moringa leaf powder
*Ani I.F., Ajuzie, N.C., Adeoye B.K., Ngozi, E.O., Brai J.N.
Department of Nutrition and Dietetics, Ben Carson Snr School of Medicine and Surgery, Babcock University, Ilishan-Remo, Ogun State , Nigeria
October 2018

ABSTRACT
The work aimed at investigating the effect of fortification of ogi with Moringa leaf powder on the nutritive value and sensory properties and to provide nutritive food for people in Nigeria. Moringa leaf powder and Sorghum ogi powder were prepared in different percent formulations, and nutrient and sensory evaluation was carried out. The data were analyzed using Statistical Analysis System (SAS) package. The results showed that with increasing addition level of moringa leaf powder, there was a significant ( p> 0.05) increase in crude fat , crude fiber, dietary fiber, mineral contents ( Na , K ,Ca, P ,Fe, Cu and Zn) and selected vitamins( A ,B1, B2, B3 , B6 and C). While the moisture content and carbohydrate reduced, t Brai J.N here was no significant difference in the percent crude protein .There was a decrease in the swelling capacity of the ogi sample with an increase in added moringa powder. The sensory evaluation of percent sorghum ogi A and the fortified ogi samples B, C and D gave B and C (5% and 10%) as the most acceptable ogi sample among the fortified ogi , while A ( 100% sorghum ogi) ranked best. The concluding results showed that the sorghum/moringa ogi samples with 10% moringa fortification had the second highest nutrient composition with the highest acceptable sensory attributes among the B, C and D fortified samples.
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