Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains

Abstract

One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is Ogi. Ogi is a gurel made from different types of cereal ranging from maize, sorghum, millet among others. Hence, this study was aimed to evaluate nutrient, phytochemicals, functional properties, and glycemic index of Ogi produced from different grains. Grains such as yellow maize (YM), white maize (WM), popcorn maize (PC), red sorghum (RS), white sorghum (WS) and finger millet (FM) were processed into Ogi samples, packaged in airtight container prior to analysis and stored at –20 °C. Proximate results showed that Ogi sample produced from PC significantly contained the highest protein content followed by sample YM. Potassium was observed to be the most abundant mineral elements in Ogi (14.50–19.10 mg/100 g). The phytochemical composition (mg/g) of the experimental samples ranged from 0.34–1.62, 53.82–177.09, 0.00–0.10, 3.71–69.22 and 2.08–6.08 mg/g in oxalate, saponin, flavonoid, phytate and tannin, respectively. The glycemic index ranged 48.83% in YM to 50.71% in WS, while the glycemic load ranged 31.96% in YM to 37.82% in WS, respectively. The result revealed that Ogi samples, especially YM was high in calcium, Ca/P ratio, iron, zinc but low in phytate and tannin content. Sample YM also exhibit lower glycemic index, when compared with other Ogi samples. Hence, YM may be a better grain for the production of Ogi samples.

Keywords

• Ogi
• Nutrient composition
• Mineral composition
• Functional properties
• Glycaemic index