Chemical, Mineral, Pasting and Sensory Properties of Spiced Ogi (Gruel)

Abstract

Maize is the most abundant and available component of the locally prepd. gruels for human consumption in Nigeria. It has been the basic source of meal for infants and breakfast for the av. family. The compositional, mineral and sensory attributes of cereal gruel (Ogi) prepd. with different spices, ginger (Zingiber officinale), uda (xylopia aethiopica) and Clove (Syzygiuma romaticum) were evaluated to det. chem., pasting and sensory properties. Chem. compn. of spiced ogi samples showed significant differences (p<0.05) in all the twelve parameters evaluated. Ash content increased with the addn. of spices (clove, ginger+ uda, ginger +clove). Fat content also increased with the addn. of ginger as in sample B, while protein content increased for all samples with the addn. of spices in singles and when combined. Carbohydrate content decreased with the addn. of ginger in sample (B), Uda in sample (C) and a combination of ginger + clove in sample (F), while the other samples showed no significant difference with the control. Energy (Kcal) increased most with sample (H) which had a combination of the three spices, which is a reflection of its protein (8.01%) and carbohydrate (81.51%) resp. Mineral content showed that magnesium ranged from 0.030 to 0.334mg/100g with the control as the lowest and sample E (Maize + Ginger + Uda) as the highest. Potassium showed no significant difference in all the samples with the addn. of spice, while phosphorus had 0.071mg/100g for sample H (Maize + Ginger + Uda + Clove) as the highest. Sodium content ranged from 7.77 to 11.41mg/100g, with all the ginger contg. samples having less sodium content. Pasting properties of spiced ogi (gruel) samples showed that peak, breakdown, final and setback viscosities increased with the addn. of the different spices, while the pasting time and temp. reduced for all spiced ogi samples, with the control having a longer pasting time at a higher temp. Sensory anal. result of both unsweetened and sweetened spiced ogi samples showed a significant difference (pltr<0.05) in all the samples with the ginger spice (sample B) been the most preferred. [on SciFinder(R)]