PROXIMATE, MINERALS, FUNCTIONAL AND ANTI-OXIDANT PROPERTIES OF CO-FERMENTED SORGHUM - PIGEON PEAS DRIED ‘OGI’ FLOUR AND GRUEL SENSORY ACCEPTABILITY

Abstract

This study aimed to reduce malnutrition in the tropics and a mixture of sorghum and pigeon peas at ratios: of 100:0, 90:10, 80:20, 70:30, and 60:40%) respectively were co-fermented to produce dried ‘Ogi’ flour. Proximate, minerals, functional and antioxidant properties of samples were evaluated and gruel sensory properties acceptability using a 9-point hedonic scale. Results showed moisture, protein, ash, fat, fibre and carbohydrates had varied values (13.071 -10.684%, 16.315 - 9.893, 4.039 - 2.012%, 0.874 – 1.601%, 0.533 – 1.327% and 70.551 to 68.751%) respectively. Moisture, ash; fibre and carbohydrates had the highest value at 10% level and protein and fat at 20% level. Calcium and potassium had increased values (0.015 - 0.181% and 0.026%- 0.098%), respectively but sodium decreased (0.163% - 0.021%). Water and oil absorption capacity increased (1.130 - 1.340 ml/g and 1.025 - 1.180 ml/g respectively, loosed and tapped bulk density decreased (0.581 - 0.434 g/ml and 0.778 - 0.716 g/ml), respectively, and swelling capacity increased with heating temperatures. TFC, TPC and FRAP increased, DPPH decreased and TAC had highest value at 30% level. Gruel at 30% level was rated highest. Therefore, these showed that the mixture and co-fermentation had produced a nutrient-dense ‘ogi’ capable of tackling malnutrition in the tropics.