Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations. The study explored effects of biofortification with garlic and ginger on acceptability and nutritional quality of ogi flour prepared from sorghum and quality protein maize by natural fermentation technique. Pasting properties, bulk density, water absorption capacity, total reducing sugar and sensory characteristics were evaluated. Biofortified samples showed stable total reducing sugar content, increase in bulk density, decrease in water absorption capacity and peak time during storage. The pasting temperatures of biofortified ogi flour were below boiling temperature thus formed paste in hot water below the boiling point. Ogi (maize) with 2% garlic-2% ginger and ogi (sorghum) with 4% garlic-2% ginger were the most preferred with no significant difference (p < 0.05). Biofortification with garlic and ginger at 2 and 4% improved the quality attributes and acceptability of ogi flour. The study on biofortification of ogi with garlic and ginger is germane in formulation of nourishing weaning food that is light, less bulky for babies, nursing mothers and malnourished populations.