Nutritional and sensory properties of soybean fortified composite ogi – A Nigerian fermented cereal gruel

Abstract

The effect of soyabeans fortification on acceptability and shelf life of ogi was investigated. The pH of the fermenting ogi decreased steadily with a corresponding increase in titratable acidity (TA). The pH and TA ranged between 3.03 and 4.30; and 1.07 and 1.54 (mg/100 g) respectively. During fermentation, a significant increase in yeast and lactic acid bacteria (LAB) counts was observed. The aerobic plate count (log cfu/ml) of fermenting ogi samples ranged between 5.96 and 5.99. Sample A containing sorghum, millet and soybeans had the highest protein content (9.2%) while sample D containing sorghum only had the lowest (8.16%). Sample D was rated best in all the parameters tested. This study revealed that fortification with soybean at 10% level and a combination of sorghum and millet improved the nutrition quality of ogi without adverse effect on acceptability.