Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
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Date
2024-07-05
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Frontiers
Abstract
Ogi, a traditional staple food made from submerged fermented cereal grains, is
high in carbohydrates and low in protein. It is essential to conduct this research
because termite flour (TF) addition may affect other quality aspects in addition
to increasing protein content. Using 100 g of Ogi powder as a control sample,
the chemical and phytochemical content of Ogi developed from blends of Ogi
powder (OP) (50–100 g) with termite flour (TF) (10–50 g) was assessed using
standard methods. The average proximate composition of the supplemented
Ogi powder was 9.89% moisture, 3.87% fat, 2.59% crude fiber, 2.42% ash, 15.82%
protein, and 65.41% total carbohydrates. Zinc is 3.19 mg/100 g while iron is
2.03 mg/100 g on average. Phytate (0.12 mg/100 g), oxalate (0.06 mg/100 g),
saponin (0.73 mg/100 g), and tannin (0.02 mg/100 g) are phytochemical
constituents. Though, supplemented Ogi powder of higher protein, ash, and iron
contents than those of the control sample could be achieved by blending 50.0 g
of OP with 50.0 g TF, 75.0 g of OP with 58.3 g TF, and 39.6 g OP with 30 g TF.
However, blending 52.31% Ogi powder and 43.58% termite flour could produce
a supplemented Ogi powder with nutritional and phytochemical constituents
than those of the control sample. While the product could help lower the rate of
protein-energy malnutrition, the supplemented Ogi powder’s amino acid, and
carotenoid profiles need to be assessed.
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Citation
Awoyale, W., Fadeni, F.R. and Maziya-Dixon, B. (2024). Influence of Adding Edible Termite Flour to Ogi Powder: Its Chemical and Phytochemical Composition. Frontiers in Nutrition, 11, doi: 10.3389/fnut.2024.1403660