Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish

Abstract

Purpose

The objective of this work is to prepare two complementary diets based on the enrichment of the traditional Ogi with soybeans and crayfish and comparatively evaluate the compositional and sensory attributes of the two diets.

Design/methodology/approach

The diets were formulated by mixing Ogi with soybean flour in the ratio of 7:3 to produce diet A, and with the crayfish flour in the same ratio, giving rise to diet B. These diets were evaluated for their nutritive value using proximate analysis. Sensory evaluation was also carried out to assess the acceptability of the diets.

Findings

Chemical analysis showed that diet A (Ogi‐soybeans) contained 14.16 per cent protein, 18.6 per cent fat, 2.0 per cent crude fibre and 2.14 per cent ash, while diet B (Ogi‐crayfish) contained 17.66 per cent protein, 12.6 per cent fat, 2.45 per cent crude fibre and 5.35 per cent ash. Sensory evaluation showed that diet A was generally more acceptable in terms of colour, tastes, consistency and aroma. However, this difference was not statistically significant (p<0.05).

Originality/value

The methods employed in this study are very simple and ingredients used are available and acceptable to local tastes. Both prepared diets, in their present form, are compared favourably with industrially prepared Nutrend. It is therefore possible for small‐scale and cottage industries to engage in suitable complementary food production in Nigeria, utilizing local resources.

Citation

Olukemi Samuel, F. and Omolara Otegbayo, B. (2006), "Chemical analysis and sensory evaluation of Ogi enriched with soybeans and crayfish", Nutrition & Food Science, Vol. 36 No. 4, pp. 214-217. https://doi.org/10.1108/00346650610676785