Nutritional Composition of Ogi Made From Sorghum and Maize Fortified With Ginger
Chapter One
The Objective of the Study
This research was therefore embarked upon to investigate the influence of ginger on the nutritional composition of Ogi produced from Sorghum and Maize.
CHAPTER TWO
SORGHUM (Sorghum L. Moench)
Sorghum (Sorghum L. Moench) also known as guinea corn in West Africa and locally called Okababa, Dawa, and Okili in Nigeria belongs to the tribe Andropogonae (FAO, 1995). It is the fifth most important cereal crop by acreage after wheat, rice, maize, and barley globally; it is cultivated on marginal, fragile drought-prone environments in the semi-arid tropics of Africa and Asia, and it is a crop genetically suited to hot and dry agro ecologies where it is difficult to grow other food grains (ICRISAT, 2004). Sorghum has a fibrous root system that could penetrate up to 8 feet into the soil and that makes it one of the hardiest cereals.
Sorghum is one of the oldest known grains of Africa and India where it is commonly used in a variety of foods. From tonnage perspective, sorghum is the second most important cereal in Africa; its production has increased significantly over the past 40 years from 10 million metric tonnes to 26 million metric tonnes (FAO, 1995). Nigeria and Sudan produces about 63% of Africa’s total production (FAO, 1995).
Grain sorghum is the most commonly cultivated agronomic type of sorghum worldwide, and in Africa, it is a very important part of the diet which could be in the form of boiled porridge or gruel, unleavened bread, and rice-like products (Berenji and Dahlberg, 2004). Sorghum is one of the most important staples in the semi-arid tropics of Africa and Asia; it is the principal source of energy, protein, vitamins and minerals for millions of the poorest in these regions (FAO, 1995). However, human consumption is decreasing with enhanced socioeconomic status of population in general and easy availability of much preferred cereals in abundance and at affordable prices (Sheorain et al., 2000).
Sorghum is a global crop; it is known as kafferkoren, soedangrass, and suikergient in the Netherlands, mtatam, shallu or feterita in East Africa, kaoliang in China, durra in Egypt, chicken corn or guinea corn in the United Kingdom, milo in Middle East Africa, jola, jowa, cholam, bisinga or durra in India, kaffir corn in South Africa, sorgo, milo or sudangrass in USA and guinea corn, feterita, sorghum, or sorgho in West Africa (Dicko et al., 2006).
Sorghum and Nutrition
Sorghum grain has 95 to 98% of the nutritional value of maize; vitamin content for corn and sorghum is similar but sorghum has a higher mineral content than maize (Balota, 2012). Sorghum grain has a lot of nutritional benefits due to its rich antioxidant properties (Green, 2012). It is higher in protein (11.5 to 16.5%) and calories than several other grains (Martin and MacMasters, 2000). One cup serving (100 g) of sorghum contain 143 g of carbohydrate and 326 calories most of which comes from carbohydrate, 12 g of dietary fibre, and would provide 47% of the recommended daily value for iron based on a 2,000 calorie intake (Thompson, 2010). 100 g (one cup serving) of sorghum contains 325 calories and has 10.8 mg of protein, 0 mg of sugar, 3.1 mg of fat, 6.0 mg of fibre and 0 mg of cholesterol. Sorghum contains the following vitamins and minerals: vitamins B1, B2 and B3, calcium (Ca), potassium (K), iron (Fe), phosphorous (P), and sodium (Na). 100 g (one cup serving) would provide 55% Recommended Dietary Allowance (RDA) of phosphorus, 19% RDA of potassium, 47% RDA of iron, 5.4% RDA of calcium and 0.5% RDA of sodium.
Although, the grain is low in sodium, it has a large amount of iron and a 100 g serving would meet over 50% of the recommended intake of iron for men and 24% for women; this is more iron than that in equal amount of brown rice (Thompson, 2010). Protein is one of the major components of sorghum; the primary function of dietary protein is to satisfy the body’s need for nitrogen and essential amino acid (FAO, 1995). The average starch content of sorghum is 69.5% (Thompson, 2010), and the crude fat content is 3% which is higher than wheat and rice (FAO, 1995). It contains no cholesterol, and like all other grains, has a fairly good amount of carbohydrates that could meet a good deal of recommended daily intake (Thompson, 2010).
Sorghum strengthens the immune system, helps in the elimination of toxic waste from the body, increases endurance, assists in blood cell building, boost appetite, relieves diarrhoea, aids rapid recovery, stimulates cardio-vascular system, stimulates free flow of blood, and lowers cholesterol levels. Sorghum consumption reduces the risk of certain types of cancer in humans (Yang et al., 2009). The tannin content of sorghum especially, the brown grain could make it difficult for the human body to absorb other nutrients (Awika and Roonney, 2004), and this makes sorghum the grain of choice for those battling obesity.
In addition, sorghum helps to manage cholesterol; grain sorghum could be used as food ingredients or dietary supplement to control cholesterol levels in humans (Carr et al., 2005), and the bran of the grain may also help protect against diabetes and insulin resistance (Farrar et al., 2008). Sorghum is deficient in lysine, threonine and tryptophan, and the presence of some anti-nutritional factors such as tannins and phytate that interact with proteins, vitamins and minerals reduces the bio-availability of the grain (Ahmed et al., 1996). However, malting, fermentation, and cooking are known to improve the protein digestibility of sorghum by reducing its tannin and phytate content (Thompson, 2010).
Sorghum as raw material for industries
Sorghum is increasingly becoming the basis for a successful food and beverage industries in Nigeria. Industries in Nigeria use about 200,000 metric tonnes of sorghum annually; about a meagre 5% of the total sorghum marketed is channelled to industries as raw material (Sanni et al., 2003). Sorghum flour has been incorporated in wheat flours at various levels to produce cakes, cookies and bread (Sanni et al., 2003). The flour can be blended with other flours and can consist of up to 50% of the flour bread. Consumer acceptance trials in Nigeria of bread made with 0% sorghum flour was akin to 100% wheat flour bread (Sanni et al., 2003).
A similar study conducted in Sudan reveals that bread made with composite flour of 70% wheat and 30% sorghum flour were accepted (FAO, 1995). Baking has no effect on proximate, fatty acid and amino composition of sorghum flour bread (Khalil et al., 2004); bread made from wholly sorghum flour can be used as a gluten-free replacement for wheat, however, due to the lack of gluten, sorghum bread are generally unleavened (USDA and NRCS, 2006).
Sorghum offers great advantages in the brewing industries, it provides extract at a lower cost than is available from malted barley and it is readily available (Ogbeide, 2011). It is increasingly being used as a substitute for more expensive and important raw material in the Nigerian brewing sector and most of the very successful breweries in the country use sorghum in beer production (Momoh, 2012); its grits are currently used as adjuncts in majority of breweries in Nigeria (Koleoso and Olatunji, 1992). The Federal ministry of science and Technology in conjunction with the Federal Institute of Industrial Research (FIRO) has developed using 50% sorghum malt and 50% barley malt to produce beer; this invention have paved the way for the optimal utilization of sorghum in the brewing sector in the country (Oni, 2013). Again, sorghum malt is being used wholly or partly as a substitute for barley in the production of non- alcoholic malt drink in Nigeria (Eleke, 2011).
Sorghum can also be useful in the production of ethanol and other bio-industrial products such as bioplastic, especially, in dry areas where other crops cannot be easily grown. The cellulose content in sorghum stalk is as high as 48% of dry weight and these stalks can be used industrially to produce sorghum ply board that are much better and lighter than shaving ply board; by using stalks which are mere byproduct of sorghum in this way farmers can earn extramoney, and the use of wood materials would also be reduced. Furthermore, sorghum pigments are used as dye in the textile industry, as natural colorant in the food industry, and in different fields in the beauty and medical industry (Guang and Guang, 2007).
Some Sorghum Recipes
Food from sorghum can be grouped into two categories, traditional products and non-traditional products. The following are some traditional Nigerian sorghum food recipes:
CHAPTER THREE
MATERIALS AND METHODS
Materials
The Maize (Zea may L), Sorghum (Sorghum L. Moench) and ginger (Zingiber officinale) used are purchased from a local market (Oja Ikoko) in Owo, Ondo state, Nigeria. The samples were thoroughly cleaned by picking all broken kernels, stones, together with other foreign particles and the good ones were sorted out.
Methods
Production and Fortification of Ogi with Ginger
Ogi was prepared using a modified traditional method as previously described by Odunfa and Adeyele (2002). The sorghum and maize were thoroughly washed separately in distilled water and soaked in a plastic container with cover. The water was decanted after three days of soaking and wet milled into slurry using a sterilized warring blender. This was followed by sieving the slurry using a muslin cloth. Fresh tubers of ginger were thoroughly washed with sterile water and peeled with sharp knife. They were dried in the dehydrator (Andrew James dehydrator) at 55ºC for 24 h. The dried ginger tuber was then milled into fine powder with Excella grinder. Different concentrations of the prepared powder ginger were added to the samples of Ogi filtrate to give rise to 3 treatments as follows:
Control = 100% maize + 0% sorghum + 0% ginger,
Treatment T1 = 70% maize + 27.5% sorghum + 2.5% ginger
Treatment T2 = 50% maize + 45% sorghum and 5% ginger
CHAPTER FOUR
RESULTS AND DISCUSSION
Results
Table 4.1: Proximate composition of Ogi produce from sorghum and maize fortified with ginger
CHAPTER FIVE
CONCLUSION AND RECOMMENDATIONS
Conclusion
In conclusion, production of ogi from the blends of maize and sorghum fortified with ginger has proven to be nutritious. The result shows that MSGC is higher than MSGA and MSGB in terms of protein, crude fibre, and second for carbohydrate content. MSGA has better shelf life due to its low moisture content; it also has higher carbohydrate content. MSGB has higher fat content compared to the other samples. Regarding the microorganism analysis, MSGC has the least counts of ( this is because it has higher content of ginger.
Recommendation
Ginger is recommended for Ogi fortification against microorganism, longer shelf life and improvement of the nutritional composition of the ogi. A concentration of 5 % ginger is preferably recommended.
REFERENCES
- Adbularaq, K.L., Banerjee, S. K., Mukherjee, P. K. and Maulik, S.K. (2011). Garlic as an antioxidant: the good, the bad and the ugly. Phytotherapy Research, 17:97–106.
- Adebolu, M., Omemu, A. M and Mobolaji, O.B. (2007). Consumer‘s Knowledge, Attitude, Usage and Storage Pattern of Ogi – A Fermented Cereal Gruel in South West, Nigeria. Food Pub.Heal., 5(3): 77-83.
- Adegbehingbe, K.T. (2013). Fermented sprouted and unsprouted maize for Ogi production. Int. J. Adv. Res., 1(10): 428-434.
- Adegunwa, M.O., Alamu, E.O., Bakare, H.A. and Godwin, P.O. (2011). Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production. Americ. J. Food. Nutr., 1(4): 166-170
- Aderiye, B.I. and Laleye, A.S. (2003). Relevance of Fermented Food Products in Southwest Nigeria. Plants Foods Hum. Nutr., 58(3): 1-16.
- Afzal, M., Al-hadidi, D., Menon, M., Pesek, J. and Dhami, M.S. (2001) Ginger: An Ethnomedical, Chemical and Pharmacological Review. Drug Interact 18(3-4): 159-190
- Ahmed, S., Mahgoub, S., and Babiker, B. (2006).Changes in Tannin and Cyanide contents and diastic activity during germination and effects of traditional processing on cynide content of sorghum cultivars. Food Chemistry, 56: 159 – 162.
- Ajayi, A.O. (2004). Emerging Roles for Extension in promoting Sustainable Rural Environment; lessons from Food Processing Cottage Industries and their Wastes in rural Oyo State in: Ajima, U., Ogbonna, A.I., Olotu, P.N and Asuke, A.U (2011). Evaluation of fungal a species associated with dried Ogi. Cont. J. Food Sci. Tech., 5(1): 17 – 25.
