MICROBIOLOGICAL QUALITY AND PROXIMATE ANALYSIS OF OGI FORTIFIED WITH TIGER-NUT (CYPERUS ESCULENTUS)
Abstract
The study was conducted to produce and evaluate dried Ogi from different maize grains complemented with tiger nut (Cyperus Esculentus). Maize grains were characterized and flours of Ogi were mixed in the ratios of maize and tiger nut 70:30 and 80:20. The proximate composition, microbiological analysis and sensory attributes were evaluated. Data obtained were subjected to statistical analysis. Result showed that moisture ranges from 5.98% to 9.49%, carbohydrates 75.92% to 80.35%, Fat content (8.68%) to (2.69%). Protein also ranges between (3.30%), Ash ranges between 2.09% to 2.58%, Titratable Acidity 0.53 and (4.96%) pH also ranges between WC (5.20%) to WT1 (5.87%). There was significant (P
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.