Proximate composition and sensory properties of fermented so | 92918
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African Journal of Food Science and Technology

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Proximate composition and sensory properties of fermented sorghum and full fat soy flour blends for “ogi” production


Aondoakaa Philip Ityotagher*, Yua Terese Stephen and Iorver Jacintha Seember

Composite flours containing 100:0, 85:15, 80:20 and 70:30 fermented sorghum and full fat soy flours, respectively were prepared. The effect of the soy flour supplementation on the proximate composition of the blends was evaluated. “Ogi”, a sorghum based fermented food product produced from the blends and the control (all sorghum flour) were subjected to sensory evaluation. All data were statistically analyzed and significance difference was determined at 5% probability level. The result on proximate composition shows that the blends had higher protein contents (16.34, 20.42 and 20.56%) than the 100% fermented sorghum flour used as control (8.92%). There were corresponding increases in the fat, ash and fibre contents of the blends while carbohydrate content of the blends decreases with increased level of soy flour. The sensory evaluation result shows that “ogi” produced from sample A (control) was not significantly different (P > 0.05) from those produced from sample B and C in terms of appearance and mouth feel. No statistical differences were found for aroma, taste and overall acceptability among the “ogi” products (P>0.05). The blends containing 15 and 20% full fat soy flour were found to have the best potential for “ogi” production.

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