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Development and Nutritional Quality Evaluation of Kerstings Groundnut-Ogi for African Weaning Diet

Author(s): M.O. Aremu | B.G. Osinfade | S.K. Basu | B.E. Ablaku

Journal: American Journal of Food Technology
ISSN 1557-4571

Volume: 6;
Issue: 12;
Start page: 1021;
Date: 2011;
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Keywords: nutritional quality | supplementation | kersting`s groundnut | Maize ogi

Ogi is a maize product and a popular starchy porridge in the west coasts of Africa. Although consumed by adults as a breakfast cereal, its main use is as weaning food for infants. In this study, the nutritional quality of ogi from a composite mixture of maize (Zea mays L.) and kerstings groundnut (Kerstingiella geocarpa L.) flours was evaluated using standard processing techniques. Maize flour was substituted with kerstings groundnut seed flour at ratios of 90:10, 80:20, 70:30 and 60:40 maize: kerstings groundnut; with 100% maize ogi flour as control. The results showed that protein and fat contents increased with increased kerstings groundnut seed flour substitution, reaching 61.14 and 14.63% dry weight, respectively at 60:40 ratios. All the macro-minerals (Ca, P, Mg, K and Na) analyzed for also recorded increased concentrations in the ogi flours with increased kerstings groundnut seed substitutions. Harmful heavy metals such as lead and cadmium were not detected. The Total Essential Amino Acids (TEAA) ranged from 26.4-32.6 g/100 g crude protein or from 47.9-48.4% of The Total Amino Acid (TAA) while the Limiting Amino Acid (LAA) for all the samples was Met+Cys based on the provisional FAO/WHO standards. Generally, the present study indicates that at = 30% Kerstingiella geocarpa seed substitution ogi can be maintained, with higher nutrient content.
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