Chemical composition, physicochemical, and sensory properties of fermented maize and defatted baobab seed flour blends

Abstract

This study investigated the chemical composition, physicochemical, and sensory properties of fermented maize and defatted baobab seed flour blends. Fermented maize (ogi) and defatted baobab seed powder (DBSP) were blended at ratios (%, w/w) 100:0 (control), 90:10, 80:20, 70:30, 60:40, and 50:50. Proximate, minerals, tannin, pasting, and colour order properties of the blends were determined. The sensory properties of gruels prepared from the blends were also determined. Protein, ash, fibre, vitamin C, K, Ca, and Fe of ogi increased significantly (p < 0.05) with an increasing level of DBSP while fat, carbohydrate, calorific value, and tannin decreased. Peak, breakdown, final, final viscosity, colour intensity, measures of lightness, redness, and yellowness of fermented maize decreased significantly (p < 0.05) with an increasing level of DBSP. The incorporation of ≤ 20% DBSP did not cause a significant change in pasting temperature and time. Gruels produced from blends that contained ≤ 20% DBSP compared favourably with the one prepared from the control. The study showed an improvement in the quality of ogi following the incorporation of 20% DBSP.