Functional Properties, Proximate Composition, and Sensory Evaluation of Maize Ogi Enriched with African Yam Bean (sphenostylis stenocarpa), Soybean Flours (Glycine max), and Their Protein Isolates

¹Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-Ma, Katsina, Nigeria

²Department of Food Science and Technology, Joseph Sarwuan Tarka University, Nigeria

*Corresponding author: Dr. Ochelle Paul Ohini, Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-Ma, Katsina, Nigeria, Phone: 08029383858, E-mail: [email protected]

Received Date: October 02, 2025

Publication Date: November 12, 2025

Citation: Paul Ohini O, et al. (2025). Functional Properties, Proximate Composition, and Sensory Evaluation of Maize Ogi Enriched with African Yam Bean (sphenostylis stenocarpa), Soybean Flours (Glycine max), and Their Protein Isolates. Nutraceutical Res. 4(2):15.

Copyright: Paul Ohini O, et al. © (2025).

ABSTRACT

Background: Ogi, a traditional Nigeria fermented cereal gruel, is widely consumed but limited by low protein content. Enrichment with African Yam bean, soy flours, and their protein isolates has been shown to enhanced their quality attributes. Aim: This study evaluated the effect of African yam bean, soy flours, and their protein isolates addition on the functional properties, proximate composition, and sensory evaluation of maize ogi. Methods: Ogi was formulated to achieve 16% protein (dry weight) using material balance. The control (A) consisted of 100% maize flour, sample B (53.40% maize ogi: 46.60% African yam bean flour, sample C (76.40% maize ogi: 23.40% soy flour), sample D (89.40% maize ogi:10.60% African yam bean protein isolate), and Sample E (90.20% maize ogi: 9.80% soy protein isolate). Standard laboratory methods were used for analyses. Sensory evaluation employed a modified hedonic test (Ochelle, 2025) with 30 panellists. Results: Enrichment significantly (p<0.05) altered the functional and proximate properties of ogi. Protein isolates had higher foaming capacity (D: 16.01%; E: 21.02%) and oil absorption capacity (D: 1.51 ml/g; E: 1.71 ml/g) as compared to flour-enriched samples (B: 9.87%; C: 14.31% and 1.01, 1.22 ml/g, respectively). Protein content was highest in protein isolates enriched with ogi (D: 22.66%; E: 24.10%) relative to flour-enriched samples (B: 16.04 %; C: 19.65%). Sensory scores showed the control (A: 8.71) was most preferred, and all other samples were within an acceptable range of 6-9. Conclusion: Enrichment of maize ogi with African yam bean, soy flours, and their protein isolates significantly enhanced protein and functional properties while maintaining consumer acceptability.

Keywords: Malnutrition, African Yam Bean, Soybean, Functional Properties, Proximate Composition, Sensory Evaluation