Influence of processing conditions on the nutritive value of Ogi-Baba, a Nigerian fermented sorghum gruel

dc.contributor.author	Sanni, A.I.
dc.contributor.author	Steiner-Asiedu, M.
dc.contributor.author	Ayernor, G.S.
dc.date.accessioned	2019-05-15T11:41:38Z
dc.date.available	2019-05-15T11:41:38Z
dc.date.issued	2001-02
dc.description.abstract	The effect of germination, cowpea fortification and fermentation on the chemical and amino acid composition of ogi-baba, a Nigerian fermented sorghum gruel was investigated. The lowest protein value of 1.4% was obtained in the traditionally prepared sample, while samples prepared from germinated, fortified sorghum had 13%. The ash ranged from 0.9% to above 2%, while the fat was in the range of 1.2% to 2.8%. Generally, fortification, in addition to germination, improved the chemical composition of ogi-baba relative to the control sample. There was improvement in the amino acid profile of all the ogi-baba samples compared to the unprocessed sorghum grains. Lysine, a limiting amino acid in sorghum, increased more than 50% in ogi-baba. However, samples prepared using germinated sorghum without the addition of cowpeas had a lower lysine content.	en_US
dc.identifier.other	DOI: 10.1023/A:1011131929588
dc.identifier.other	Vol. 56(3): pp 217-23
dc.identifier.uri	http://ugspace.ug.edu.gh/handle/123456789/30052
dc.language.iso	en	en_US
dc.publisher	Plant Foods for Human Nutrition	en_US
dc.title	Influence of processing conditions on the nutritive value of Ogi-Baba, a Nigerian fermented sorghum gruel	en_US
dc.type	Article	en_US

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