Quality and Sensory Evaluation of Ogi Powder Produced from Yellow Maize, Sorghum Bicolor Leaf Stalk and Cinnamon Powder

Ogi is a traditional fermented, non alcoholic food consumed in West Africa.This study aim to assess the quality attribute of ogi powder formulated from yellow maize enriched with sorgum bicolor leaf and cinnamon. Blends were prepared in the following ratios 100:0:0 90:5:5, 85:10:5, 80:15:5, 75:20:5 respectively with 100% yellow maize as the control and cinnamon constant fixed at 5% for all samples except control. Proximate, functional, color, microbial, antioxidant and sensory evaluation were evaluated using standard methods. Proximate composition of ogi showed an increase in ash (1.76-5.01%), fiber (1.59-3.38%) and fat (1.48-4.07) and a decrease in moisture (10.60-8.58%) protein (7.77-5.26%) and carbohydrate (76.8-73.70%) with increase in sorghum leaf and constant cinnamon. Functional properties of the blends showed an increase in water absorption capacity (2.05-3.30 g/g) and bulk density (0.61-0.71cm3/g) but showed a decrease in swelling index (6.90-4.47g/g) with increase sorghum leaf and constant cinnamon. Colour assessment showed a decrease in L* and b* while a* increase with increase in sorghum leaf and constant cinnamon. Microbial load decreases with increase in sorghum leaf and constant cinnamon over the storage period of 8 weeks. Antioxidant analysis showed an increase in antioxidant capacity DPPH (144.63-71.76 µg/ml) and ABTS (149.51-92.58µg/ml) with increase in sorghum leaf compared to the control sample in which lower values indicating stronger antioxidant capacity. Sensory attributes obtained for ogi showed that sample COB (90:5:5) had the highest mean score for preference for appearance, aroma, texture and taste and overall acceptability and also the most preferred composite sample. Findings of this study provided insight into the potential of using indigenous plant based ingredients to enhance the nutritional and functional quality of ogi powder