Abstract

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Fermented maize (Ogi) is a traditional porridge prepared from maize, sorghum or millet grains majorly used as important weaning food for infants in West Africa but poor in protein content. “Ugba” is a protein based fermented food condiment obtained from the seeds of the African oil bean (Pentaclethra macrophylla) and used to complement the nutritional content of soups and sauces. The aim of this study was to assess the bacteriological and nutritive quality of complementary food made from fermented maize fortified with varying levels (100:00, 90:10%, 80:20%, 70:30%, 60:40% and 50:50%) of ugba blends. The physicochemical properties, bacteriological quality, proximate composition and sensory parameters of the samples were analysed using standard methods. The pH of the fortified ogi decreased steadily from 4.8 to 4.2 with a corresponding increase in titratable acidity from 0.75 to 1.3. The bacterial isolates included; Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Bacillus licheniformis, Micrococcus luteus, Pseudomonas aeruginosa, Lactobacillus species and Proteus mirabilis. The nutritional values of the fortified product were significantly higher (p < 0.05) compared to fermented maize (control) and increased steadily with increase level of ugba blends of 10% to 50%. The results revealed that fortified ogihad high protein content (8.75% ± 0.18 for 50%), fiber (1.47% ± 0.12 for 50%), fat (5.40% ± 0.04 for 50%) and ash content (1.77% ± 0.10 for 50%). Based on the findings of the study, fortifying fermented maize (ogi) with ugba would promote the nutritional quality of ogi and provide a readily available and affordable weaning diet for infants.

Keywords: Fermented maize, fortified, bacteria, standards, ugba