Abstract

Grain amaranth (Amaranthus hybridus) is an emerging pseudo-cereal with great potentials as a ready source of nutrients for the growth and development of children. However, it has not been adequately utilised in the Nigerian food industry. Amaranth-ogi was developed from grain Amaranth which was fermented for 24, 48 and 72 h. The proximate analysis of the raw grain amaranth, Amaranth-ogi and ogi produced from maize was carried out using AOAC standards. Consumer acceptability and sensory quality with overall acceptability of the products were assessed using 10 semi-trained panellists. The raw grain Amaranth contained percentage moisture (10.24); crude protein (16.86), crude fibre (2.50), fat (5.77), ash (2.90) and carbohydrate (61.77) which reduced significantly (p<0.05) with increased fermentation time when Amaranth-ogi was produced. Amaranth-ogi samples possessed percentage crude protein ranging from 10.73 – 14.68; crude fibre (1.92 - 2.62); fat (2.88 – 4.22); ash (1.11- 2.12. However, an increase in the percentage carbohydrate content was observed with increase in fermentation time from 66.52 – 71.00. Maize-ogi possessed percentage moisture (12.48); crude protein (6.57); crude fibre (1.33); crude fat (3.93); ash (0.82) and carbohydrate (74.87). Amaranth–ogi samples possessed significantly higher (double) percentage crude protein (10.73 – 14.68) and ash (1.11 – 2.12) than Maize-ogi (6.57, 0.82), respectively (p<0.05), with increased fermentation time. Amaranth-ogi was successfully produced from the grain amaranth, with enriched nutritive values. Amaranth-ogi that was fermented for 48 h was mostly preferred by the sensory evaluation panellists. Amaranth-ogi samples that were fermented for 48 h and 72 h had better overall acceptability than maize-ogi.

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