ABSTRACT

This study titled chemical and sensory properties of ogi enriched with bambara groundnut has the specific objectives of formulating a complementary food from ogi enriched with bambara groundnut, determine the proximate composition (moisture, fats, ash, protein, carbohydrates and fiber) in the complementary food, determine the mineral (Calcium, magnesium, iron and zinc) and vitamin content (beta-carotene, vitamin Bl,vitamin B2,vitamin C), assess phytochemical (tannin, flavonoid and alkaloid) value ofthe product, assess the sensory attributes ofthe complementary food to know its acceptance. The sample formulations of maize and bambara groundnut were 100%, 80:20, 60:40, and 50:50 making a total of five (5) samples. The results of the analysis were obtained in duplicate and were analysed using SPSS to determine the level ofsignificance at p>0.05 the results from this work shows that maize could be an ideal medium for biofortification since bambara nut could be combined with it to complement protein quality. The result of this study showed improvement in Protein content increased from 2.21-6.7% sample 50:50. Fat content ofthe samples were observed to increase with increase in percentage bambara nut (0.76-1.42%). Vitamin A increased from 0.2-1.4mg/l 00g. The mineral content were also generally improved as bambara groundnut blending increased. As the percentage bambara groundnut increased, the phytochemical content ofthe maize Ogi also increased although the increased were within the acceptable level. Bambara groundnut incorporation reduced the level ofsensory acceptability but at 20% blending ofbambara nut there was a very high acceptability level which competed favourably with 100% maize but contained better nutritional levels. The study therefore recommends 20% incorporation of bambara nut in preparation of Ogi in our communities and for the production of complementary food in the food industries.