PAPER TITLE :NUTRITIONAL AND SENSORY EVALUATION OF SORGHUM OGI ENRICHED WITH BASELLA ALBA PROTEIN CONCENTRATE

FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 13 NUMBER 3 2017

Paper Details

  • Author(s) : *OGUNBUSOLA, E. M., ALABI, O. O. and SANNI, T. A
  • Abstract:

ABSTRACT
In an attempt to use cheap, affordable and readily available sources of protein to enrich sorghum ogi flour, fresh Basella alba leaves obtained from Federal University Oye Ekiti farm were used to prepare protein concentrate. “Ogi” flour was prepared from sorghum grains by soaking, wet milling, sieving and drying. The leaf protein concentrate was later mixed with ogi flour at various proportions ranging from 0-20 %. Proximate composition, mineral content, functional properties and sensory attributes of ogi enriched with Basella alba leaf protein concentrate were determined using standard methods. The protein content increased with increase in level of enrichment with leaf protein concentrate. Protein ranged from 8.75 g/100g in 100 % soghum ogi to 47.30 g/100g in 100 % Basella alba leaf protein concentrate. The crude fibre ranged from 3.03 – 8.01 g/100g, while the ash content ranged from 0.4 to 4.75g/100g. The pH and bulk density of sorghum ogi enriched with Basella alba protein concentrate increases with the level of splemetation from 3.05 to 5.70 and 0.68 to 0.83 g/ml respectively. Water absorption capacity (115.30-126.57 %), emulsion capacity (114.39-119.73 %) and stability, and foaming capacity and stability (18.00-25.00 %) generally increased with increase in enrichment with Basella alba leaf protein concentrate, while gelation properties decreased. Zinc content of the samples increased with enrichment. Panelists generally accepted 100% sorghum ogi compared to other enriched samples in all the sensory attributes examined, however, Basella alba enriched sorghum ogi was generally accepted up to 10 % level of substitution. Sorghum ogi flour can be enriched with Basella alba leaf protein concentrate up to 10 %, this would help improve nutritional status of consumers.
Keywords: Basella alba, Ogi flour, Proximate , mineral content, functional properties, sensory attributes.