关键词：
Co-processing
Fermentation
infant diet
ogi
physicochemical properties
Total Carotenoids
Vitamin C
Yellow maize
摘要：
Maize truly 'sustains life' to most African countries as Ogi-a fermented maize meal is a popular complementary/weaning diet for infants and as well a breakfast diet for adults in most African countries, Nigeria inclusive. Yet, ogi made from maize alone does not contain adequate nutrients to meet the high nutrient demand of the neonates. The purpose of this study was to determine the effect of co-fermentation on the functional, nutritional and health benefit of fermented yellow maize and carrot blends. Three different groups of fermented maize/carrot (ogi) flour blends were produced. These include; co-fermented carrot/ogi, co-milled carrot/ogi and whole maize ogi flour as control. For co-fermented and co-milled samples, maize and carrot were blended in ratio 90:10 and 80:20 respectively. The flour yields ranged between 61.3 and 70.8%. Increase in percentage of carrot inclusion reduced yield of ogi flour. Co-milled products had higher yield than co-fermented samples. Crude protein content of the flour ranged between 8.9 and 10.3%. Significant different existed in the crude protein content of the flours at p≤0.05. Crude protein decreased while carbohydrate increased with increasing percentage of carrot. Vitamin C content of the flour ranged between 7.92 and 9.90 mg/100g and total carotenoids ranged from 4.42 to 7.27 mg/100g with significant different (p≤0.05). Vitamin C and total carotenoids increased with increasing percentage of carrot. The swelling power of the flour increased with increase in temperature. The swelling power of co-milled samples increased better at increasing temperature than the co-fermented samples. This study revealed that co-processing carrot with yellow maize to get a fortified Ogi is viable and the product is nutritionally cum health wise beneficial. [ABSTRACT FROM AUTHOR]
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