Quality Assessment of Fermented Gruel (ogi) Made from Sorghum (Sorghum bicolour) and Moringa Leaves (Moringa oleifera)
Asian Food Science Journal, Volume 4, Issue 3,
The effect of moringa leaf supplementation on the nutrient composition, quality attributes and consumer acceptability of sorghum-ogi was investigated the present study. Sorghum-ogi samples were produced from different ratios of sorghum grains and moringa leaf powder in the formulation of 100:0, 90:10, and 85:15, respectively. The effect of the moringa leaf powder substitution on the proximate composition, mineral content, swelling capacity, β-carotene content and on the sensory properties of sorghum-ogi was determined. The sorghum–ogi increased in the protein, ash and crude fibre with an increase in Moringa leaf substitution. An increase in the mineral content with increase in the level of substitution was observed as follows: calcium (75-390.10 mg/100 g); magnesium (21-88 mg/100 g); iron (12.40-14.13 mg/100 g); potassium (46.67-295.0 mg/100 g); zinc (0.33-0.77 mg/100 g); copper (0.53-0.67 mg/100 g). The swelling capacity decreased with increase in the substitution level while the β-carotene content of the sorghum-ogi samples ranged between 230-1241.67 µg/100 g. This study revealed that the fortification of ogi with moringa leaves at 15% improved the nutritional quality of sorghum-ogi and sorghum-ogi samples with 10% moringa leaf substitution is generally accepted by the consumers.