You have no items in your shopping cart.
ABSTRACT
Cereals are extensively and consumed regularly in Africa due to their complementary nutritional benefits and ability to prevent malnutrition. As plant that is mostly composed of carbohydrate, maize serves as the main source of energy for both human and animal diet. Even though maize grains are an important source of calories and protein for the diet, they often have low levels of both fat and high quality protein.
The proximate composition (moisture, ash, fat, crude fiber, protein and carbohydrate contents) of ogi from white maize was determined using standards methods as described by A.O.A.C. (2000). Moisture content was determined by oven dehydration method at 105 °C up to the constant weight. Crude protein was determined by using Kjeldhal method, crude fat was determined by ether extraction method using soxhlet apparatus. Crude fiber was determined by using acid digestion and alkali digestion method. Ash content was determined in muffle furnace at 550 °C for 6hrs and the percentage carbohydrate content was determined. The experiment was done in triplicate (for the different hours of fermentation )for each parameter determined and an increase in fibre , lipid and protein content was observed and a substantial decrease in carbohydrate, ash and moisture content with increased fermentation.
