Nutritional and Sensory Evaluation of Powdered Pap (ogi) Made from Yellow Maize and Orange-Fleshed Sweet Potato Flour

Powdered pap is a fermented cereal porridge usually consumed as breakfast meal. This study investigated the proximate composition of flour, functional,anti-nutritional,Physiochemical, mineral,colour,pasting and sensory quality of powdered pap produced from yellow maize and orange-fleshed sweet potato.Orange-fleshed sweet potato was blended with yellow maize in the following ratios : YMC (100:0), MOA (95:5), MOB (90:10),MOC (85:15), MOD (80:20), MOE (75:25) to produce powdered pap.The proximate composition of the pap flour showed a decrease in ash,crude fibre, crude fat and crude protein while moisture and carbohydrate content increased.Functional properties of the flour blends revealed a decrease in the bulk densities(0.72-0.62), water holding capacity(3.00-2.03) and swelling index(0.93-0.71) at concentration higher than 5%. The anti-nutrient properties of the flour shows a significant increase in oxalate content and a decrease in phytate and tannin content. The pH and Beta carotene content increased,while a decrease was observed in total titratable acidity (TTA). Colour and mineral content increased significantly with increased orange-fleshed sweet potato level. Pasting properties revealed increase in peak viscosity,trough viscosity, breakdown viscosity, final viscosity, Setback,peak time with increasing concentration of orange-fleshed sweet potato flour.Sensory evaluation indicated that the control sample ( 100% maize ) received the highest mean score for appearance, taste, viscosity, texture and general acceptability. However, no significant difference were observed among the fortified samples in terms of sensory attributes. This study concludes that blending yellow maize with 5-10% orange-fleshed sweet potato should be adopted for 'ogi' production.