Nutritional composition and functional properties of ogi powder made from quality protein maize (qpm), defatted soy and cinnamon

Abstract

The study evaluated the nutritional and functional properties of powdered ogi made from QPM, defatted soy, and
cinnamon and determined the impact of cinnamon inclusion on the nutritional and functional properties of the product. Six
samples A (100ː0ː0), B (89ː10ː1), C (87ː10ː3), D (85ː10ː5), E (83:10:7) and F (80ː10ː10) of powdered ogi were
formulated using different ratios of QPM, defatted soy, and cinnamon powder. Standard methods were used to analyze the
samples for proximate composition, mineral, dietary fibre, functional, pasting, and sensory properties. The proximate
analysis showed that the powdered ogi samples had a protein range of 7.33-8.93%, carbohydrate (73.07-74.55%), fat
(2.30-2.45%), crude fibre (1.52-1.67%), ash (2.03-2.24%), and moisture (11.61-12.25%). The dietary fibre result showed
a range of total dietary fibre (3.27-4.35), soluble dietary fibre (1.73-2.70), and insoluble dietary fibre (1.47-1.64). The
mineral content of the ogi samples ranged from Na (0.10-0.13%), K (0.23-0.29%), Ca (0.11-0.14%), Mg (0.11-0.15%),
and Zn (1.13-0.47%). The functional properties of the powdered ogi product in terms of oil absorption capacity ranged
between 105.70-116.50, water absorption capacity (112.45-121.40), swelling capacity (13.28-16.46) and least gelation
capacity of 0.51-0.53. The sensory acceptability level of the powdered ogi product reduced with increased level of
cinnamon powder inclusion. The powdered ogi product exhibited good nutritional and functional properties that could
serve as a good staple to combat protein energy malnutrition and other nutritional health issues