African Journal of Biotechnology Vol. 5 (22), pp. 2334-2337, 16 November 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Full Length Research Paper

Assessment of the quality of ogi made from malted millet

C. U. INYANG* and C. A. IDOKO

Department of Food Science and Technology University of Agriculture, Makurdi, Nigeria.

*Corresponding authors E-Mail: ufot_inyang@yahoo.co.uk.

Accepted 22 June, 2006

Ogi, a cereal fermented paste was produced from millet containing different levels (0, 5, 10%) of millet malts. Proximate composition of the ogi samples determined using the AOAC method showed increase in moisture, protein, ash and crude fibre contents with increasing malting levels. The increased protein value is a striking observation that could be advantageously utilized to improve nutrition of infants, and children as well as adults. The study also recorded breakdown of fat and carbohydrate and a reduction in viscosity. Sensory evaluation of the samples was carried out using a semi-trained panel consisting of ogi porridge consumers who where familiar with ogi porridge quality. All the samples produced were rated acceptable when based on a 9 point scale (with 9 = highly acceptable and 1 = highly unacceptable). The malted ogi porridges were preferred to unmalted sample. The problem of bulkiness with ogi from unmalted cereal is hereby addressed since the ogi produced from malted millet is less viscous with high nutrients.  This can be used as a top-quality weaning food.

Key words: Assessment, ogi, malted millet.