Malomo, O., Ogunmoyela, O.A.B., Oluwajoba, S.O., Adekoyeni, O.O., Dania, O.,and Jimoh, O. (2013).Effect of Coconut milk substitution on the nutrient and sensory properties of malted and unmalted sorghum ogi. Academic Research International,Vol. 4, (1) .3
ABSTRACT
The effect of different levels of substitution of coconut milk (20%, 30% and 40%) on nutrient and sensory qualities of malted and unmalted sorghum ogi was investigated. The protein content in germinated sorghum ogi increased significantly compared to ungerminated sorghum ogi while no significant difference were recorded in carbohydrate, moisture, and fat contents. Relative increament were recorded in protein, fat, and moisture as the levels of coconut milk substitution increased.
However, Ash, crude fibre and carbohydrate content significantly decreased (<0.05). pH, titratable acidity, and phytate content all decreased significantly with malting. Sensory evaluation showed that there were significant changes in the sensory attributes of samples at different enrichment levels. Any substitution beyond 30% was not acceptable. The 30% substitution was the peak of acceptability as indicated by the
general acceptability parameter.
Key words: ogi, malting, germinated sorghum, coconut milk.