Proximate composition and sensory properties of moringa fortified yellow maize-ogi

Abstract

‘Ogi’ was produced from yellow variety of maize to obtain a fermented gruel from ogi and the effect of
moringa leaves fortification on the nutritional value and the sensory properties of yellow maize-ogi was
investigated. The moringa leaf powder was substituted into yellow maize-ogi in these formulations; 100:0,
90:10 and 85:15. The effects of the moringa leaves powder substitution on the proximate content, mineral
content, beta- carotene, swelling capacity and the sensory properties were determined. The sample with
15% moringa leaf substitution had about 95% increases in protein content. The crude fibre and ash
contents increased from 2.33 and 1.75% to 3.57 and 2.33% with sample substituted with 15% moringa leaf
having the highest. There was increase in the values of the mineral contents of the ogi samples with
increase in the level of moringa leaf substitution; calcium content increased from 136.0 to 466.0 mg/100 g;
magnesium from 31.67 to 123.00 mg/100 g; iron increased from 5.23 to 14.77 mg/100 g; potassium from
33.33 to 215.00 mg/100g; zinc from 0.20 to 0.73 mg/100 g and copper from 0.27 to 0.60 mg/100 g. Beta –
carotene of 1126.67 µg/100 g was obtained with 15% moringa leaf substitution. The swelling capacity
decreased with increase in the level of moringa leaf substitution. This study revealed that fortification of
ogi with moringa leaves at 10% improved the nutritional quality of ogi and was still generally acceptable.