Effect of soy supplementation and its stage of inclusion on the quality of ogi - a fermented maize meal

Soybean was incorporated (30:70) at different stages and states in the flow line for ogi production and subjected to sensory, physical, sensory and acceptability tests. Results showed that the soy ogi flours contained 57.7-59.1% carbohydrates, 17.9-18.9% protein, 10.64-11.45% fat, 1.85-2.88% fibre, 2.37-2.75% ash and 17.1-17.5 kJ/g gross energy. These values were significantly (P < 0.05) higher than values obtained for ogi. The loose bulk densities of soy ogi flours ranged from 0.47 to 0.68 g/cm3, and packed bulk densities from 0.75-0.84 g/cm3, while ogi flours were 0.42 and 0.70 g/cm3, respectively. The apparent gelatinisation temperature of soy ogi flours varied from 75.2-77.5 °C while ogi flour is 70.5 °C. The peak viscosity of ogi flour (control) is 850 BU. Soy ogi flours had lower values, in the range of 270-460 BU. The index of gelatinisation was highest in ogi flour (620 BU), while soy ogi flours range from 250-490 BU. Ogi flour had the highest reconstitution index (105) while soy ogi samples ranged between 83.06 and 99.12. Batch B (prepared by souring soyflour and ogi slurry together for 24 h) was the most preferred upon sensory evaluation. Acceptability tests carried out on Batch B showed that 79% of the respondents rated it good to excellent; 65% noted that its most appealing factors were taste, flavour and consistency, 34% preferred it to the usual ogi; 65% agreed that it was easy to prepare, while 30% reported the soy ogi was easier to prepare than the usual ogi.