INFLUENCE OF EDIBLE TERMITE FLOUR SUPPLEMENTATION ON THE FUNCTIONAL AND PASTING PROPERTIES OF MAIZE OGI POWDER AND THE SENSORY ACCEPTABILITY OF THE GRUEL
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Date
2023-05-01
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Journal ISSN
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University Dunarea de Jos of Galati
Abstract
Ogi is a traditional staple food rich in carbohydrates but low in protein. The
inclusion of termite flour (TF) apart from increasing the protein content could affect
other attributes, thus, the need for this study. The functional and pasting properties
of the Ogi samples and the sensory evaluation of the gruel, produced from the blends
of Ogi powder (OP) (50-100) with termite flour (TF) (10-50), were evaluated using
standard methods. The result showed that adding TF to the OP slightly reduced the
water (WAC) and oil absorption capacity (OAC), and increased the bulk density,
swelling power, and all the pasting properties (except the peak time and pasting
temperature) of the Ogi samples. The overall acceptability of the gruel from the
100g OP (control sample) was not significantly different from that of the 75.0:1.7
and 75.0:30.0 grams of the OP and TF blends. Consequently, the inclusion of the
TF in the OP may not only increase the nutritional composition as reported by other
researchers but produce an acceptable Ogi gruel of good pasting properties and
comparable functionality to that of the control sample, which could be achieved by
blending 75.0g of OP with either 1.7 or 30.0 g of TF.
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Citation
14. Awoyale, W. and Fadeni, F.R. (2023). Influence of Edible Termite Flour Supplementation on the Functional and Pasting Properties of Maize Ogi Powder and the Sensory Acceptability of the Gruel”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 47 (1), 79-94. https://doi.org/https://doi.org/10.35219/foodtechnology.2023.1.05.