Abstract

Three varieties of sorghum grains were germinated before fermentation to Ogi. The protein and ash contents of Sorghum vulgare, Sorghum guineensis and Sorghum bicolor increased by 7.20 and 40.20%; 5.44 and 29.20%; and 4.00 and 42.18% respectively. Fermentation of the germinated grains however caused decreases in the protein, ash, fibre and fat contents. Supplementation of oven-dried (60%) powder with treated 30% (w/w) soyabeans flour yielded products of higher protein contents which ranges from 284% for Ogi made from S. vulgare, 270% for Ogimade from S. guineensis and 271% for Ogi made from S. bicolor. Similarly, supplementation of Ogi with 30% (w/w) soya-flour generally resulted in increase in fat contents (approx. 130%), ash (approx. 54.9%) and fibre (approx. 217%). A panel of evaluators showed greatest preference for soya- supplemented Ogi porridge made from S. vulgare, while soya-supplemented Ogi porridge from S. guineensiswas the least acceptable. The soya-supplemented Ogi flour (moisture content 10%) kept well and retained their original flow- properties after twenty-one days of storage.

Key words: Sorghum, germination, fermentation, soya-supplementation.