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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