African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5210

Full Length Research Paper

Nutritional and sensory properties of soybean fortified composite ogi – A Nigerian fermented cereal gruel

Adesokan I. A.1*, Fawole A. O.2, Ekanola Y. A.2, Odejayi D. O.2 and Olanipekun O. K.2
1Department of Science Laboratory Technology, The Polytechnic, Ibadan, Nigeria. 2Department of Biology, The Polytechnic, Ibadan, Nigeria.
Email: [email protected]

  •  Accepted: 19 May 2011
  •  Published: 30 September 2011


The effect of soyabeans fortification on acceptability and shelf life of ogi was investigated. The pH of the fermenting ogi decreased steadily with a corresponding increase in titratable acidity (TA). The pH and TA ranged between 3.03 and 4.30; and 1.07 and 1.54 (mg/100 g) respectively. During fermentation, a significant increase in yeast and lactic acid bacteria (LAB) counts was observed. The aerobic plate count (log cfu/ml) of fermenting ogi samples ranged between 5.96 and 5.99. Sample A containing sorghum, millet and soybeans had the highest protein content (9.2%) while sample D containing sorghum only had the lowest (8.16%). Sample D was rated best in all the parameters tested. This study revealed that fortification with soybean at 10% level and a combination of sorghum and millet improved the nutrition quality of ogi without adverse effect on acceptability.


Key words: Nutritional quality, soybean, fortification, composite ogi, acceptability.