Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of bio-fortification of Balanites aegyptiaca Del seed proteins on the mineral profile and pasting property of ogi products

  • Ogori Akama Friday (Department of Home Sciences, Federal University) ;
  • Girgih Abraham Tartenger (Department of Food Science and Technology, Joseph Sarwuan Tarka University) ;
  • Eke Mike Ojotu (Department of Food Science and Technology, Joseph Sarwuan Tarka University) ;
  • Abu Joseph Oneh (Department of Food Science and Technology, Joseph Sarwuan Tarka University)
  • Received : 2024.04.05
  • Accepted : 2024.05.14
  • Published : 2024.06.30
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Abstract

Ogi production results in nutrient loss. B. aegyptiaca seeds, rich in biomaterials, could enhance ogi's nutritional potential. This study aimed to fortify ogi with bioactives from B. aegyptiaca seeds, targeting a 16% protein inclusion, compared to ogi flour as control. Mineral profiles were analyzed, showing higher levels in the fortified samples, particularly in DAM-ogi and PP-ogi, which are implicated in diabetes control. Pasting profiles indicated higher values in PP-ogi, suggesting improved rheological properties due to B. aegyptiaca bioactives.

Keywords

Acknowledgement

The authors acknowledge support from tet FUND through the Federal university Gashua, Yobe State, Nigeria. We are grateful to Federal university gashua and Joseph sarwaun Tarka University for assistance with laboratory reagents, and their for valuable suggestions for this research work.

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