Author : Emelike n.j.t., ujong, a.e. & achinewu s.c.
Keyword : Ogi; ginger; cinnamon; proximate; sensory.
Subject : Food science
Article Type : Original article (research)
DOI : https://doi.org/10.9734/ejnfs/2020/v12i730253
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Abstract : Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p
Article by : Anim Ekpo Ujong
Article add date : 2020-07-22
How to cite : Emelike n.j.t., ujong, a.e. & achinewu s.c.. (2020-July-22). Effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. retrieved from https://www.openacessjournal.com/abstract/48