article · Asian Food Science Journal
Adding flour from treated African locust bean seeds improves the nutritional profile of yellow maize ogi flour, an established traditional food. Formulations combined maize with boiled unfermented, fermented, sprouted, or toasted locust bean seed flours to target sixteen percent protein content for complementary feeding. Incorporating these treated seeds significantly altered functional attributes, including bulk density, water absorption capacity, swelling capacity, reconstitution index, and gelatinisation temperature. Most pasting properties increased, whereas pasting temperature decreased across all formulations. In proximate testing, protein, fat, fibre, and ash levels rose, accompanied by a drop in carbohydrate content. Although aroma, taste, and overall sensory acceptability declined compared to pure maize ogi, blends containing toasted or boiled unfermented locust bean flour remained within acceptable sensory thresholds. These findings confirm that nutrient-dense, sensory-acceptable ogi flour can be achieved by blending yellow maize with specifically treated African locust bean seeds.
Traditional maize-based complementary foods often lack sufficient protein and micronutrients for growing infants. Fortifying yellow maize ogi with processed African locust bean flour enhances essential macronutrients like protein and fibre while meeting dietary guidelines. Understanding how different seed processing techniques influence food texture, cooking properties, and sensory acceptability allows the creation of affordable, nutrient-dense cereal products from regionally available crops.
This early-stage formulation research could guide food processors and manufacturers of complementary infant flours or fortified cereal mixes. By identifying toasted and boiled unfermented processing methods as sensorially acceptable, the study provides basic formulation ratios to reach established protein targets. Commercial deployment would require scaling up the seed treatments, shelf-life testing, and pilot production trials to establish standard processing parameters.
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The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation of samples: maize flour/boiled unfermented locust bean seeds flour (MULB), maize flour/fermented locust bean seeds flour (MFLB), maize flour/sprouted locust bean seeds flour (MSLB), and maize flour/toasted locust bean seeds (MTLB) based on the 16% protein requirement by the protein advisory group for complementary food. Results for functional properties showed that, the inclusion of locust bean seed flour had a significant (p<0.05) effect on all the functional properties analyzed. The bulk density, water absorption capacity, swelling capacity, reconstitution index and gelatinization temperature ranged from 0.63-0.78 g/mL, 0.92-1.29 g/g, 3.93-4.75%, 1.27-1.73% and 85.54-88.44 °C respectively. All the Pasting properties increased with inclusion of treated African locust bean seed flour except pasting temperature which decreased. The pasting temperature ranged from 54.16 to 68.42 °C with the control sample (100% maize flour) having the highest value and the sample with toasted African locust bean seed flour inclusion MTLB (82.05% maize flour+ 17.95% Toasted Locust bean seeds flour) having the lowest pasting temperature respectively. The proximate parameters moisture (6.02-7.04%), protein (9.28-16.42 %), fat (1.83-3.62%), fibre (1.56-3.72%), and ash (4.73-8.82%), respectively, increased while carbohydrate significantly decreased from 61.08- 76.59%. The aroma, taste, and overall acceptability decreased with the inclusion of treated African locust beans flour in yellow maize ogi. However, the samples with toasted African locust beans seed flour and boiled unfermented African locust bean seed were within the acceptable range. The study established that acceptable and nutrients dense ogi can be produced from blends of yellow maize and treated African locust bean seed flour blends.
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DOI: 10.9734/afsj/2025/v24i2768
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