The effect of crayfish inclusion on the chemical and sensory properties of ogi prepared from maize, millet and sorghum was investigated. Blends were formulated based on a 13g/day protein RDA for toddlers as established by the Protein Advisory Group and were analysed for chemical and sensory attributes. All data were statistically analysed and significance difference was accepted at 5% probability level. All samples met the recommended dietary allowance (RDA) for Ash (<3g/day), fibre (<5g/day), carbohydrate (64g/day) and protein (13g/day). There was significant difference (p < 0.05) among all samples in terms of Vitamin A and D contents with values ranging from 8.39 to 5.34 µg/100g and 0.22 to 0.27mg/100, respectively. There was however no significant difference (p > 0.05) in vitamin B contents among the samples. The samples fell short of the RDA in terms of mineral composition. Anti-nutritional factors in the ogi samples were low, implying a high bioavailability of minerals with the exception of calcium as evident in the molars ratio calculated. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly affected by crayfish inclusion and hence could provide appreciable nutritional benefits for both infant and adults.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 6) |
| DOI | 10.11648/j.ijnfs.20160506.12 |
| Page(s) | 378-383 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Ogi, Vitamins, Chemical Properties, Anti-nutrients, Sorghum
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APA Style
Sengev Iorfa Abraham, Nwobi Ifeanyi, Sule Stephen. (2016). Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum. International Journal of Nutrition and Food Sciences, 5(6), 378-383. https://doi.org/10.11648/j.ijnfs.20160506.12
ACS Style
Sengev Iorfa Abraham; Nwobi Ifeanyi; Sule Stephen. Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum. Int. J. Nutr. Food Sci. 2016, 5(6), 378-383. doi: 10.11648/j.ijnfs.20160506.12
AMA Style
Sengev Iorfa Abraham, Nwobi Ifeanyi, Sule Stephen. Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum. Int J Nutr Food Sci. 2016;5(6):378-383. doi: 10.11648/j.ijnfs.20160506.12
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Download@article{10.11648/j.ijnfs.20160506.12,
author = {Sengev Iorfa Abraham and Nwobi Ifeanyi and Sule Stephen},
title = {Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {6},
pages = {378-383},
doi = {10.11648/j.ijnfs.20160506.12},
url = {https://doi.org/10.11648/j.ijnfs.20160506.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160506.12},
abstract = {The effect of crayfish inclusion on the chemical and sensory properties of ogi prepared from maize, millet and sorghum was investigated. Blends were formulated based on a 13g/day protein RDA for toddlers as established by the Protein Advisory Group and were analysed for chemical and sensory attributes. All data were statistically analysed and significance difference was accepted at 5% probability level. All samples met the recommended dietary allowance (RDA) for Ash (<3g/day), fibre (<5g/day), carbohydrate (64g/day) and protein (13g/day). There was significant difference (p < 0.05) among all samples in terms of Vitamin A and D contents with values ranging from 8.39 to 5.34 µg/100g and 0.22 to 0.27mg/100, respectively. There was however no significant difference (p > 0.05) in vitamin B contents among the samples. The samples fell short of the RDA in terms of mineral composition. Anti-nutritional factors in the ogi samples were low, implying a high bioavailability of minerals with the exception of calcium as evident in the molars ratio calculated. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly affected by crayfish inclusion and hence could provide appreciable nutritional benefits for both infant and adults.},
year = {2016}
}
TY - JOUR T1 - Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared from Maize, Millet and Sorghum AU - Sengev Iorfa Abraham AU - Nwobi Ifeanyi AU - Sule Stephen Y1 - 2016/10/18 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160506.12 DO - 10.11648/j.ijnfs.20160506.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 378 EP - 383 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160506.12 AB - The effect of crayfish inclusion on the chemical and sensory properties of ogi prepared from maize, millet and sorghum was investigated. Blends were formulated based on a 13g/day protein RDA for toddlers as established by the Protein Advisory Group and were analysed for chemical and sensory attributes. All data were statistically analysed and significance difference was accepted at 5% probability level. All samples met the recommended dietary allowance (RDA) for Ash (<3g/day), fibre (<5g/day), carbohydrate (64g/day) and protein (13g/day). There was significant difference (p < 0.05) among all samples in terms of Vitamin A and D contents with values ranging from 8.39 to 5.34 µg/100g and 0.22 to 0.27mg/100, respectively. There was however no significant difference (p > 0.05) in vitamin B contents among the samples. The samples fell short of the RDA in terms of mineral composition. Anti-nutritional factors in the ogi samples were low, implying a high bioavailability of minerals with the exception of calcium as evident in the molars ratio calculated. Sensory scores revealed substantial overall acceptability of the samples. The quality of ogi samples were greatly affected by crayfish inclusion and hence could provide appreciable nutritional benefits for both infant and adults. VL - 5 IS - 6 ER -
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