Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders

Abstract

ABSTRACT Functional and physicochemical properties of sorghum-Ogi flour with added spices (ginger and garlic) powders at 2% and 4% (separately and in combination) were evaluated. Sensory evaluation was conducted on cooked blends using untrained panelists. The results showed that bulk density (0.75 g/ml – 0.33 gm/l), water absorption capacity (130–121%), and swelling capacity (8.86–6.47), pH (4.74–4.23) and total titratable acidity (0.27–0.17) of the samples decreased significantly, while the total soluble sugars were not significantly different. Sensory results showed that cooked Ogi samples differed in terms of color, taste, texture, and overall acceptance. Sample mixed with combined 2% garlic-4% ginger is the most preferred in terms of overall acceptability. There is an improvement in sensory attributes and the overall acceptability of sample with combined spices (2% garlic-4% ginger). Hence, Ogi with combined spices could be useful as food for the aged and sick people with little or no appetite.