International Journal of Nutrition and Food Sciences
2016; 5(6): 378-383
http://www.sciencepublishinggroup.com/j/ijnfs
doi: 10.11648/j.ijnfs.20160506.12
ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)
Effect of Crayfish Inclusion on the Chemical and Sensory
Properties of Ogi Prepared from Maize, Millet and Sorghum
Sengev Iorfa Abraham*, Nwobi Ifeanyi, Sule Stephen
Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Email address:
sengev.abraham@uam.edu.ng (S. I. Abraham), Ifex2k4real02@gmail.com (N. Ifeanyi), stevsule@gmail.com (S. Stephen)
*
Corresponding author
To cite this article:
Sengev Iorfa Abraham, Nwobi Ifeanyi, Sule Stephen. Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi Prepared
from Maize, Millet and Sorghum. International Journal of Nutrition and Food Sciences. Vol. 5, No. 6, 2016, pp. 378-383.
doi: 10.11648/j.ijnfs.20160506.12
Received: July 3, 2016; Accepted: September 26, 2016; Published: October 18, 2016
Abstract: The effect of crayfish inclusion on the chemical and sensory properties of ogi prepared from maize, millet and
sorghum was investigated. Blends were formulated based on a 13g/day protein RDA for toddlers as established by the Protein
Advisory Group and were analysed for chemical and sensory attributes. All data were statistically analysed and significance
difference was accepted at 5% probability level. All samples met the recommended dietary allowance (RDA) for Ash
(<3g/day), fibre (<5g/day), carbohydrate (64g/day) and protein (13g/day). There was significant difference (p < 0.05) among
all samples in terms of Vitamin A and D contents with values ranging from 8.39 to 5.34 µg/100g and 0.22 to 0.27mg/100,
respectively. There was however no significant difference (p > 0.05) in vitamin B contents among the samples. The samples
fell short of the RDA in terms of mineral composition. Anti-nutritional factors in the ogi samples were low, implying a high
bioavailability of minerals with the exception of calcium as evident in the molars ratio calculated. Sensory scores revealed
substantial overall acceptability of the samples. The quality of ogi samples were greatly affected by crayfish inclusion and
hence could provide appreciable nutritional benefits for both infant and adults.
Keywords: Ogi, Vitamins, Chemical Properties, Anti-nutrients, Sorghum
1. Introduction
In many parts of the world and especially in Africa, cereals
and their products are very well utilized as staple foods. They
have been principal components of human diet for thousands
of years [1]. They contribute significantly to the overall
energy and protein intake in the areas of high consumption. A
major fermented cereal product used as food for both infants
and adults is Ogi.
Ogi is a locally prepared semi-solid food from fermented
cereals (maize, millet and sorghum) in many African
countries including Nigeria [2]. It is highly energy dense and
also a good lactose stimulant for nursing mothers. The
traditional preparation of ogi involves the processes of
steeping maize, millet or sorghum in water (1-2 days),
followed by wet-milling, wet-sieving and fermentation for 23 days [3-4].
Malnutrition associated with reduced consumption of
breast milk and over-consumption of high energy dense
complementary foods such as ogi is an area requiring
continuous
intervention
through
fortification,
supplementation, dietary diversification, nutrition education,
etc which if not addressed especially during the crucial
period of infancy, could lead to permanent negative impact
on their health and quality of life. Poor feeding practices and
short fall in food intake remain the most direct causes of
malnutrition and ill health amongst children.
Crayfish (Procambarus clarkii) are fresh water crustaceans
which in recent times have been receiving increasing
research attention. They are excellent sources of micro
nutrients and proteins which can impart nutritive value to
foods.
Ogi generally has been implicated as contributing to the
prevalence of kwashiorkor among infants [5] owing to its
high energy density and reduced proteins. This has informed
many research attempts to improve its nutritional value with
plant and animal protein sources [6-9] in order to meet the
379
Sengev Iorfa Abraham et al.: Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi
Prepared from Maize, Millet and Sorghum
Dietary Reference Intake (DRI) for infants [10].
The present study was aimed to elucidate the effect of
crayfish inclusion on the quality of ogi prepared from maize,
sorghum and millet.
2. Materials and Methods
2.1. Sample Procurement
Cereals (maize, millet and sorghum) and crayfish
(Procambarus clarkii) were purchased from Gboko main
market, Benue State, Nigeria.
2.2. Sample Preparation.
Ogi samples were prepared traditionally from maize, millet
and sorghum following the method described by Odunfa [3].
Cereal grains were cleaned and then steeped in water for 48h.
The steeped water was decanted and the grains wet-milled
before sieving with muslin cloth. The pomace was then
discarded and the suspension was allowed to sediment for
48h during which fermentation occurred. The ogi collected
was sundried, sieved and stored in airtight containers.
Crayfish was processed into powder as described by
Iombor et al. [11]. The process involved cleaning, sun drying,
milling and sieving to obtain fine powder, after which it was
packaged in an air tight container subsequent to further usage.
2.3. Blend Formulation
Crayfish powder was incorporated into the respective
cereal-based ogi samples through material balancing [12]
based on the protein contents of the individual food materials
to achieve a targeted 13% protein food as recommended by
the Protein Advisory Group [13] for toddlers (Table 1).
2.4. Determination of Proximate Composition
Moisture, fat, protein (% N x 6.25), ash and crude fibre
contents were determined according to standard methods of
AOAC [14]. Carbohydrate content was calculated by
difference as described by Ihekoronye and Ngoddy [15].
2.5. Determination of Anti-nutritional Factors
Phytate, oxalate, saponins, tannins and trypsin inhibitor
contents in the crayfish-blended ogi samples were
determined using a spectrophotometer (Spectro Sc 20,
Labomed, Inc. USA) [16]
Jenway, UK).
2.7. Determination of Vitamins
Vitamin A, B1, B12 and D were evaluated using HPLC
(Model: BLC-10/11, BUCK Scientific, USA) techniques as
described by AOAC [14]. For each sample, 3.0g was mixed
with 5mL of n-hexane and 20mL of HPLC grade water. The
mixture was homogenized at 12000 rpm and centrifuged
(3500 x g) for 30 min. followed by sequential filtration
through whatman No 1 filter paper and 0.45µm membrane.
Then 15µL of the supernatant was injected into the HPLC
equipped with a UV detector set at 254nm. The peaks of the
vitamins in the samples were calculated in relation to the
peaks of standard vitamins.
2.8. Determination of Molar Ratio of Anti-nutrients to
Minerals
The molar ratio of anti-nutrients to minerals was obtained
by dividing the mole of anti-nutrient with the mole of
minerals [16]
2.9. Sensory Evaluation
Crayfish blended Ogi samples were processed into semisolids ready for consumption and served to a 15-member
panel comprising staff and students of the Department of
Food Science and Technology, University of Agriculture,
Makurdi, Benue State, Nigeria to evaluate attributes such as
appearance, aroma, taste, mouth feel, and overall
acceptability using a 9-point hedonic scale [17]
Table 1. Blend ratio for crayfish incorporated Ogi (% dry weight).
Sample
Maize ogi
Millet ogi
Sorghum ogi
Crayfish
A
87.89
12.11
B
87.67
12.33
C
89.23
10.77
2.10. Statistical Analysis
Data obtained was analysed using a one way of variance.
Means were separated using Duncan’s multiple range test and
significance difference was accepted at 5% probability (p <
0.05).
3. Results and Discussion
2.6. Determination of Mineral Contents
3.1. Effect of Crayfish Inclusion on the Proximate
Composition of Ogi
Mineral determination was carried out by acid digestion
according to AOAC [14]. The ash obtained after incineration
at 500°C was dissolved in aquaregia (10mL nitric acid
+30mL HCl) solution and boiled for 30min. The mixture was
transferred into a 250mL volumetric flask and boiled again
for 30min. The mixture was filtered into 100mL volumetric
flask and made up to the mark with distilled water. The
mineral concentration was determined using the Atomic
Absorption Spectrophotometer (Model: 6405 UV/VIS,
Results for effect of crayfish inclusion on the proximate
composition of Ogi from maize, millet and sorghum are
presented in Table 2. Significant differences (p < 0.05) were
observed between all samples for moisture, crude fat, ash,
protein and carbohydrate contents. The moisture content of
the formulated ogi samples ranged from 10.84-12.05% and
was highest with sorghum-based ogi. The moisture content of
food gives an indication of its safety and microbial stability
International Journal of Nutrition and Food Sciences 2016; 5(6): 378-383
[18]. Crude fibre, ash, carbohydrate and protein contents of
the ogi blends compared favourably with the FAO/WHO [19]
recommended values of <5% fibre, <3% ash, 64%
carbohydrate and 13% protein. The low fibre content of the
samples would permit substantial consumption during
complementary feeding, thereby providing a greater
opportunity to meet the daily energy and other vital nutrient
requirements for children. The fat contents of the blends were
lower than the FAO/WHO [19] recommended value (1024%). This may be attributed to the effect of fermentation on
the cereals. The results obtained in this study are comparable
with findings of Ijarotimi and Keshinro [20].
3.2. Effect of Crayfish Inclusion on Vitamins Content of
Ogi
Vitamin A content in all samples differed significantly (p <
0.05) with crayfish-blended maize ogi having the highest
value of 8.39µg/100g and millet based ogi having the least
value of 5.34µg/100g (Table 3). The vitamin A content of all
samples fell short of the recommended dietary allowance
(RDA) for children between the ages of 1 – 3 (210µg/day).
This may be due to dilution effect from the cereal materials
380
which are known to be deficient in vitamin A. Vitamin A is
essential for improvement of vision and maintaining body
tissues among many other functions [21]. There was no
significant difference (p > 0.05) between all samples in
vitamin B1 content. The vitamin B1 content of all samples met
the recommended dietary allowance for toddlers (0.4mg/day).
Vitamin B1 (thiamin) is useful in the generation of energy
from carbohydrates [22]. Vitamin B12 values of the ogi
samples ranged from 0.50-0.54 mg/100g. Vitamin B12 is
required for cellular metabolism of macro nutrients. It is also
fundamental in the synthesis of blood cells in bone marrow
[23]. The vitamin B12 content of all samples fell below the
[RDA] of 0.7mg/day for toddlers as recommended by
FAO/WHO [19].
Crayfish-blended sorghum ogi was highest in vitamin D
content (0.27mg/100g) (Table 3). Vitamin D content of all
samples met the RDAof 0.01mg/day for toddlers. Vitamin D
aids in the absorption of calcium and its deficiency results in
bone diseases such as rickets. The values obtained are
consistent with those obtained by Solomon [24] on Nutritive
value of three potential cereals-legume based complementary
foods.
Table 2. Effect of Crayfish Inclusion on the Proximate Composition of Ogi (% dry basis).
Samples
A
B
C
LSD
FAO/WHO
Moisture
11.16b±0.02
10.84c±0.10
12.05a±0.03
0.01
<5
Crude Fat
4.10b±0.05
3.00c±0.20
4.36a±0.01
0.01
10-25
Ash
2.80a±0.10
2.62b±0.03
2.44c±0.07
0.01
<3
Crude Fibre
2.79b±0.01
2.87a±0.20
2.80b±0.05
0.01
<5
CHO
78.18c±0.01
78.64b±0.10
79.34a±0.01
0.02
64
Protein
12.13b±0.02
12.87a±0.01
11.06c±0.01
0.01
13
Values are means ± standard deviation of duplicate determinations.
Values in the column followed by the same superscript are not significantly different (p>0.05)
LSD: Least Significant Difference
Table 3. Effect of Crayfish Inclusion on the Vitamin Content of Ogi.
Samples Vitamin A (µg)
A
B
C
LSD
8.39a±0.01
5.34b±0.20
6.32c±0.01
0.01
Vitamin B1
(mg/100g)
0.57a±0.10
0.58a±0.02
0.58a±0.08
0.01
Vitamin B12
(mg/100g)
0.54a±0.04
0.50b±0.10
0.53a±0.30
0.01
Vitamin D
(mg/100g)
0.22c±0.01
0.24b±0.10
0.27a±0.02
0.01
Values are means ± standard deviation of duplicate determination.
Values in the column followed by the same superscript are not significantly
different (p >0.05)
3.3. Effect of Crayfish Inclusion on the Mineral Content of
Ogi
Table 4 showed the effect of crayfish inclusion on the
mineral composition of Ogi from maize, millet and sorghum.
There was no significant difference (p >0.05) in calcium
content of the crayfish incorporated ogi samples from maize
and sorghum as well as with millet and sorghum. Difference,
however, existed between crayfish-blended maize and millet
ogi samples. Calcium forms a major component of bones and
assists in teeth development. It also plays a role in blood
coagulation [25]. Iodine content in all samples ranged from
0.27 to 0.28mg/100g with no significant difference, although
crayfish-blended maize ogi was highest. Iodine is required as
a mandatory structural and functional element of thyroid
hormones [26]. Its deficiency results in goitre. Iron content
was significantly different in all the samples and was lowest
with crayfish-blended millet ogi. Iron is essential for normal
functioning of central nervous system and in the oxidation of
carbohydrates, protein and fats [27]. Iron is also necessary
for the formation of haemoglobin and also plays an important
role in oxygen transfer in human body [28].
Although magnesium content was lowest with crayfishblended millet, values were not significantly different.
Magnesium is required for normal functioning of the muscle
and nervous systems, helps in supporting a healthy immune
system, keeps bone strong and helps in regulating blood
sugar levels, thereby promoting normal blood pressure [29].
Values for manganese ranged from 0.15-0.19 mg/100g
with crayfish-blended maize ogi significantly (p<0.05)
different from those of millet and sorghum ogi. This variation
may be due to the respective composition in parent cereal
material. Manganese helps in developing healthy bone
structure and creation of essential enzymes for building
bones. It also acts as a co-enzyme to assist metabolic activity
in the human body. Other benefits include the formation of
connective tissues, absorption of calcium, proper functioning
of the thyroid gland, regulation of blood sugar level and
381
Sengev Iorfa Abraham et al.: Effect of Crayfish Inclusion on the Chemical and Sensory Properties of Ogi
Prepared from Maize, Millet and Sorghum
metabolism of fats and carbohydrates [27].
Phosphorous and Zinc contents ranged from 0.86 to
0.89mg/100g and 1.28 to 1.34mg/100g respectively. In a
similar manner, phosphorus and zinc contents of crayfishblended millet ogi were significantly different from those
from maize and sorghum based ogi. Zinc is an essential trace
element and plays an important role in various cell processes
including normal growth, brain development, behavioural
response, bone formation and wound healing [30].
Mineral composition values fell below the FAO/WHO [19]
recommended values for toddlers. This could be attributed in
part to the low amount of crayfish added in the blend and
also to the low mineral contents of the cereals.
Table 4. Effect of Crayfish Inclusion on the Mineral Content of Ogi (mg/100g).
Samples
A
B
C
LSD
FAO/WHO
Calcium
0.14a±0.11
0.12b±0.05
0.13ab±0.10
0.01
500
Iodine
0.28a±0.03
0.27a±0.10
0.27a±0.02
0.01
65
Iron
1.43a±0.01
1.33c±0.11
1.41b±0.01
0.01
16
Magnesium
0.13a±0.07
0.12a±0.03
0.13a±0.05
0.01
76
Manganese
0.15b±0.01
0.19a±0.20
0.18a±0.13
0.01
32
Phosphorus
0.89a±0.01
0.86b±0.02
0.89a±0.01
0.03
456
Zinc
1.34a±0.02
1.28b±0.10
1.33a±0.04
0.01
3.2
Values are means ± standard deviation of duplicate determinations.
Values in the column followed by the same superscript are not significantly different (p>0.05)
LSD: Least Significant Difference
3.4. Effect of Crayfish Inclusion on Anti-nutritional
Factors in Ogi
Significant differences (p <0.05) in oxalate concentration
between crayfish-blended ogi samples were recorded (Table
5). Maize based ogi was highest (1.24mg/100g) in oxalate
concentration probably due to concentration in parent cereal.
Similar results were recorded by Ijarotimi et al. [20].
Oxalates bind calcium present in food, thus rendering it
unavailable for body utilization. They also precipitate protein
around body tissues [31]. There was no significant difference
(p >0.05) in the phytate content between all the samples with
values ranging between 1.37 to 1.39mg/100g. Phytates have
been reported to form indigestible complexes with minerals,
thereby decreasing the bioavailability of these minerals [32].
Saponin and tannin concentrations of the samples varied
significantly (p <0.05) with values ranging from
0.70mg/100g to 0.79mg/100g and 116.8mg/100g to
121.0mg/100g respectively. Growth stagnation has been
associated with high levels of tannins in foods [33]. No
significant difference was observed for trypsin inhibitor
contents between the crayfish incorporated ogi samples from
maize and millet. Values were higher than those reported by
Folake et al. [34] using rice-based masa, soybean and
crayfish.
3.5. Molar Ratios of Anti-nutrients to Minerals in
Crayfish-Blended Ogi
The molar ratios of calcium, zinc, iron, oxalate, and
phytate were calculated as an index of bioavailability of
dietary minerals (Table 6).
3.5.1. Phytate/ Calcium
The Phytate: Calcium molar ratio has been proposed as an
indicator of Ca bioavailability [35]. Phytic acid has been
identified as a major contributor to decreasing calcium
bioavailability. Ratios obtained in this study were higher in
all samples than the critical toxicity value (< 0.24), indicating
inhibitory action of phytates on calcium.
3.5.2. Phytate/ Iron
Phytate: Iron molar ratios greater than 0.15 are indicative
of poor iron bioavailability [36]. Results from this study in
terms of phytate: iron molar ratios of all the samples were
less than the critical value, implying a likelihood of good iron
absorption when ingested.
3.5.3. Phytate/ Zinc
The importance of foodstuffs as a source of dietary zinc
depends on both the total zinc content and the level of other
constituents in the diet that affect zinc bioavailability. Values
for phytate: zinc molar ratio were lower than the critical
molar ratios of Phy:Zn, indicating good availability of zinc.
Phytate: zinc molar ratio is considered a better indicator of
zinc bioavailability than total dietary phytate levels alone
[37].
3.5.4. Oxalate/ Calcium
The importance of oxalate contents of an individual plant
product in limiting total dietary calcium availability is of
significance only when the ratio of Oxalate: calcium is
greater than 1 [38]. Bioavailability of calcium from the study
was acceptable. Values were lower scores than the critical
value of 1. Oxalic acid and its salts can have deleterious
effects on human nutrition and health, particularly by
decreasing calcium absorption and aiding the formation of
kidney stones [39].
3.5.5. (Phytate) (Calcium)/ (Zinc) Molar Ratios
The potential effect of calcium on zinc absorption in the
presence of high phytate intakes has led to the suggestion
that the (Phy) (Ca)/ (Zn) millimolar ratio may be a better
index of zinc bioavailability than the [Phy]/ [Zn] molar
ratio alone. In this study, the values of (Ca) (Phy)/ (Zn)
millimolar ratios of all the samples were lower than the
critical level (0.50).
International Journal of Nutrition and Food Sciences 2016; 5(6): 378-383
382
Table 5. Effect of Crayfish Inclusion on the Anti-nutritional Composition of Ogi (100g/mg).
Samples
A
B
C
LSD
Oxalate
1.24a±0.120
1.07c±0.08
1.13b±0.20
0.01
Phytate
1.39a±0.01
1.37a±0.10
1.33a±0.06
0.07
Saponins
0.79a±0.02
0.76b±0.10
0.70c±0.03
0.01
Tannins
120.40b±0.03
116.80c±0.01
121.00a±0.01
0.01
Trypsin Inhibitor
0.81a±0.06
0.72b±0.01
0.73b±0.03
0.01
Values are means ± standard deviation of duplicate determinations.
Values in the column followed by the same superscript are not significantly different (p>0.05)
LSD: Least Significant Difference
Table 6. Molar Ratios (mol/kg) Anti nutrients to Minerals in Ogi.
Samples
A
B
C
Critical value
Phytate: Ca
0.602
0.692
0.620
0.24
Phytate: Fe
0.102
0.105
0.098
0.15
While significant differences (p <0.05) were observed
between samples for appearance and mouth feel, there was
no difference in terms of aroma, taste and general
acceptability (Table 7). The similarities in aroma, taste and
general acceptability could be attributed to the contribution
of crayfish. Crayfish has a characteristic aroma and taste
which it impacts on foods. Differences in appearance and
mouth feel could be due to the characteristic parent cereal
material.
Table 7. Effect of Crayfish Inclusion on the Sensory attributes of Ogi.
Samples
A
B
C
LSD
Appearance
a
7.75
6.65b
6.70b
0.77
Aroma
a
7.50
7.10a
7.10a
0.89
Taste
7.05a
6.85a
7.75a
0.89
Oxalate: Ca
4.025
4.052
3.950
1.00
(phytate x Ca): Zn
0.004
0.003
0.003
0.50
Characteristics, Advanced Journal of Food Science and
Technology, 2 (1): 72-78.
3.6. Effect of Crayfish Inclusion on the Sensory
Characteristics of Ogi
Mouth
feel
7.05a
6.60b
7.75ab
0.77
Phytate: Zn
0.082
0.087
0.080
10.00
General
Acceptability
7.50a
6.85a
6.80a
0.84
[3]
Odunfa, S. A. 1985. African fermented foods: in Microbiology
of Fermented Foods, Wood, B.J. (ed), vol 2, Elsevier Applied
Science Publishers. London.
[4]
Akinrele, I. A. 1970. Fermentation Studies on Sorghum
During the Preparation of a Traditional African Starch-Cake
Food. Journal of the Science of Food and Agriculture, 21:
619-625.
[5]
Akanbi, C. T., Ade-Omowaye, B. I., Ojo, A. and Adeyemi, I.
A. 2003. Effect of Processing Factors on Rheological
Properties of Ogi. International journal of food properties, 6
(3): 405-418.
[6]
Osundahunsi, O. F. and Aworh, O. C. 2003. Nutritional
Evaluation with Emphasis on Protein Quality of Maize-Based
Complementary Foods Enriched with Soya Bean and Cowpea
Tempe. International Journal of Food Science and Technology,
38: 809-813.
[7]
Akingbala, J. O., Akinwande, B. A. and Uzo-Peters, P. I. 2005.
Effects of Color and Flavor Changes on Acceptability of Ogi
Supplemented with Okro Seed Meals. Plant Foods for Human
Nutrition, 58 (3): 1-9.
[8]
Egounlety, M., Aworh, O. C., Akingbala, J. O., Houben, J. H.
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[9]
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Values in the column followed by the same superscript are not significantly
different (p>0.05)
4. Conclusion
Crayfish inclusion imparted positively on the nutritional
value of ogi, making it a good source of nutrients for both
weaning infant and adults. The anti-nutritional factors in the
formulated Ogi samples were low, implying a high
bioavailability of its mineral with the exception of calcium.
The sensory data also revealed that all the formulated food
samples were generally accepted.
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