Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
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...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
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Frontiers Media
2024
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| Online Access: | https://hdl.handle.net/10568/152167 |
| _version_ | 1855513980393488384 |
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| author | Awoyale, W. Fadeni, F.R. Maziya-Dixon, B. |
| author_browse | Awoyale, W. Fadeni, F.R. Maziya-Dixon, B. |
| author_facet | Awoyale, W. Fadeni, F.R. Maziya-Dixon, B. |
| author_sort | Awoyale, W. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace152167 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Frontiers Media |
| publisherStr | Frontiers Media |
| record_format | dspace |
| spelling | CGSpace1521672025-12-08T10:29:22Z Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition Awoyale, W. Fadeni, F.R. Maziya-Dixon, B. chemical composition iron zinc phytochemicals termites flours 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. 2024 2024-09-11T11:32:06Z 2024-09-11T11:32:06Z Journal Article https://hdl.handle.net/10568/152167 en Open Access application/pdf Frontiers Media Awoyale, W., Fadeni, F.R. & Maziya-Dixon, B. (2024). Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition. Frontiers in Nutrition, 11: 1403660, 1-13. |
| spellingShingle | chemical composition iron zinc phytochemicals termites flours Awoyale, W. Fadeni, F.R. Maziya-Dixon, B. Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition |
| title | Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition |
| title_full | Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition |
| title_fullStr | Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition |
| title_full_unstemmed | Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition |
| title_short | Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition |
| title_sort | influence of adding edible termite flour to ogi powder its chemical and phytochemical composition |
| topic | chemical composition iron zinc phytochemicals termites flours |
| url | https://hdl.handle.net/10568/152167 |
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