Phytochemical and Proximate Composition of “Ogi” Produced from Sorhum, Millet, Maize and Spices

Abstract

This study investigated the phytochemical and proximate composition of “ogi” produced from sorghum, millet, maize and spices. The sorghum, maize and millet were mixed in different ratios. The mixtures were soaked differently for four days, washed, drained and spices (uziza seeds, clove and ginger) were added at different ratios, wet milled, sieved, allowed to settle for 12h and then decanted. The slurry was squeezed with muslin cloth and then dried at 60^oC for 12h and dry milled. The samples were analysed for proximate and phytochemical compositions using standard methods. The result obtained showed that there was an increase in fat, carbohydrate, ash and crude fibre due to inclusion of ginger, clove and uziza seeds. The moisture content of the samples ranged from 12.15 -13.73%, ash 1.57 - 2.69%, fat 3.17 - 4.95%, crude fibre 3.62 - 5.34%, protein 8.72 - 10.96% and carbohydrate 65.03 - 68.27%.The inclusion of spices (ginger, uziza seed and clove) increased the phytochemical compositions of the samples. The phytochemical compositions revealed that “ogi” produced from sorghum, millet, maize with uziza seeds, ginger and clove contained saponin (20.72 - 64.54 mg/g), tannin (2.05 - 4.33 mg/g), terpenoid (10.68 - 18.70 mg/g), glycoside (0.90 - 1.50 mg/g), steroid (6.12 - 9.80 mg/g) and alkaloid (1.11 - 2.80 mg/g). Hence, “ogi” fortified with spices (uziza seed, clove and ginger) could provide some health benefit. Therefore the uses of spices such as ginger, clove and uziza seeds in fortification of “ogi” should be encouraged.