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Development and quality evaluation of pawpaw-ogi
1Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|November 1, 1993
Summary
Adding pawpaw to maize ogi significantly increased ash, ascorbic acid, sugar, and mineral content. Pawpaw-ogi also showed improved color and was found acceptable in taste panel evaluations.
Area of Science:
- Food Science
- Nutritional Science
- Food Technology
Background:
- Maize ogi is a traditional fermented cereal product with limited nutritional value.
- Pawpaw (Carica papaya) is a tropical fruit rich in vitamins, minerals, and enzymes.
- Fortifying traditional foods can enhance their nutritional profile and consumer appeal.
Purpose of the Study:
- To evaluate the nutritional and physicochemical changes in maize ogi fortified with pawpaw.
- To assess the impact of pawpaw addition on the color and acceptability of ogi.
Main Methods:
- Proximate and chemical composition analysis (ash, protein, fat, ascorbic acid, sugars, minerals).
- Amylograph pasting viscosity measurements.
- Munsell color analysis.
- Sensory evaluation (acceptability) by a taste panel.
Main Results:
- Pawpaw addition did not significantly alter protein, fat content, or amylograph pasting characteristics.
- Significant increases were observed in ash, ascorbic acid, sugars, and mineral content of pawpaw-ogi.
- Munsell color analysis indicated improved color in ogi with pawpaw addition.
- Both pawpaw-ogi powder and porridge were deemed acceptable by the taste panel.
Conclusions:
- Fortification of maize ogi with pawpaw enhances its nutritional value, particularly in terms of minerals and vitamin C.
- Pawpaw addition positively impacts the color and overall acceptability of ogi.
- Pawpaw-ogi presents a promising opportunity for developing a more nutritious and appealing traditional food product.