Quality and Sensory Evaluation of Date-Sweetened Instant Ogi Enriched With Jack Bean and Baobab

In response to growing interest in nutrient-enriched functional foods, Ogi, a traditional fermented cereal gruel widely consumed in West Africa, was formulated to improve its nutritional and functional properties through fortification with underutilized legumes including with jack bean (Canavalia ensiformis) and baobab (Adansonia digitata). The study evaluated the effect of jack bean and baobab flour enrichment on the proximate composition, mineral profile, phytochemical constituents, functional and physicochemical properties, colour metrics, and sensory characteristics of instant ogi. Five flour blends were formulated 85:5:5:5%, 80:10:5:5%, 75:15:5:5%, 70:20:5:5% maize to Jackbean, baobab and dates, while 100% of the Ogi flour will serve as the control. Results revealed the protein range from 9.53% to 11.84%, fibre 2.76% to 4.27%, ash 0.42% to 1.56%, and fat content 2.25% to 3.78% and carbohydrate content 58.28% to 78.16%. Mineral content including iron, calcium, and potassium ranged from 157.69-245.30 mg/100g, 45.73-106.60 mg/100g, and 217.60-349.78 mg/100g respectively. Phytochemical analysis revealed carotenoid and tannin contents ranged from 125.3-143.76 and 1.74-2.47 mg/100g, while pH and titratable acidity were within ranges of 5.35-5.46, and 0.02-0.05 respectively. Functional analysis showed Oil and water absorption capacity ranged from 94.60-107.19%, and 60.12-75.67% while bulk density had 0.75-0.79 cm3/g. Sensory evaluation indicated consumer acceptance of the enriched products, with overall acceptability mean scores ranging between 6.44 and 7.26. The findings suggest that fortification with jack bean and baobab can substantially enhance the nutritional profile of instant ogi without compromising sensory appeal. Further research should focus on shelf-life stability, antinutrient reduction, and bioavailability studies.