Chemical, Pasting and Sensory Properties of Whole Fermented Maize (Ogi) Fortified with Pigeon Pea Flour

Authors: S. B. Fasoyiro, K. A. Arowora

Abstract:

Pigeon pea (Cajanus cajan) blanched for 20min was dehulled and milled into flour. The flour was incorporated into dried whole fermented maize (Ogi) at five levels. The resultant products were analyzed for chemical and pasting properties. The fortified Ogi samples were also assessed for sensory attributes: appearance, color, flavor, mouth feel and overall acceptability. The protein content in the whole Ogi fortified samples was in the range of 11.2-16.6% and crude fibre 3.22-3.46%. Fortified whole Ogi with pigeon pea at 30%, 40% and 50% of inclusion with pigeon pea flour has higher protein, crude fibre and ash content. Varying range of pasting quality was recorded for the blends, pasting temperature for fortified Obi was in the range of 45.3-49.50C and peak time 5.05-5.210C. The sensory acceptability of the whole Ogi fortified blends prepared into gruel has higher acceptability for various qualities in comparison with the traditional Ogi gruel.

Keywords: Maize Ogi, pigeon pea, chemical, pasting, sensory properties.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1086941

References:

[1] Singh, U. (1988). Anti-nutritional factors of pea and pigeon pea and their removal by processing. Plants Foods in Human Nutrition 38, 251- 261.
[2] Kaur, M., Sandhu, K.S. and Singh, N. (2007). Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food Chemistry 104, 259-267.
[3] Duhan, A., Khetarpaul, N. and Bishnoi, S. (2004). HCl-extractability of zinc and copper as affected by soaking, dehulling, cooking and germination of high yielding pigeon pea cultivars. Journal of Food Composition and Analysis 17, 597-604.
[4] Fasoyiro, S.B., Ajibade, S.R., Saka, J.O. Ashaye, O.A., Obatolu, V.A., Farinde, E.O. and Afolabi, O.O. (2005). Physical characteristics and effects of processing methods on pigeon pea varieties (Cajanus cajan). Journal of Food, Agriculture and Environment 3, 59-61.
[5] Corzo, O., and Fuentes, A. (2004). Moisture sorption isotherms and modeling of pre-cooked flours of pigeon pea (Cajanus cajan L. Mill sp) and lima bean (Canavalis ensiformis). Journal of Food Engineering 44, 3029-3032.
[6] Fasoyiro, S.B., Akande, S.R., Arowora, K.A, Sodeko, O.O., Sulaiman, P.O., Olapade, C.O. and Odiri, C.E. (2010). Physico-chemical and sensory properties of pigeon pea (Cajanus cajan) flours. African Journal of Food Science 4, 120-126.
[7] Yadav, B.S., Yadav, R.B. and Kumar, M. (2011). Suitability of pigeon pea and rice starch and their blends for noodle making. Food Science and Technology 44, 1415-1421.
[8] Akingbala, J.O., Rooney, L.W. and Faubion, J.M. (1981). Physical, chemical and sensory evaluation of sorghum of different kernel characteristics. Journal of Food Science 46, 15-23.
[9] AOAC (2000). Official Methods of Analysis. Association of Official Analytical Chemists. 17th edition, Washington DC.
[10] Iwe, M.O. (2002). Handbook of Sensory Methods and Analysis. Rojoint Communication Services Limited, pp. 71-72, Enugu, Nigeria.
[11] SAS (2003). SAS User’s Guide. Statistical Analysis System Institute. Inc. Cary.
[12] Joint WHO/FAO Consultation (2003). Diet, nutrition and prevention of chronic diseases. WHO Technical report series No. 916. World Health Organization, 2003.
[13] FAO/WHO/UNU (1985). Energy and protein requirement. WHO Report of Joint Expert Consultation. Technical Report Series No.724. Geneva.