EVALUATING THE IMPACT OF DATE POWDER ON THE PHYSICO-CHEMICAL AND SENSORY QUALITY OF OGI FLOUR

The physicochemical and sensory properties of ogi flour supplemented with date powder was evaluated. The maize was washed, steeped, wet-milled, sieved, fermented, dried, milled and sieved to achieve fine ogi flour. The date fruits were sorted and washed, pitted, sliced, oven dried, at 650C overnight, milled and sieved to obtain date powder. The ogi flour was supplemented with date powder using the ratio (100:0, 90:10, 80:20, 70:30) while the 100% ogi flour was used as the control. Proximate composition of the blends ranged from 3.20-5.66% moisture, 0.30-1.12% for ash, 5.17-6.36% fat, 4.81-6.51% for protein, 2.07-2.50% fibre, 79.03-83.18% carbohydrate, 2.113.33% total sugar and 397.66-405.16 kcal. Date substitution led to a significant increase (p<0.05) in ash, fibre and the total sugar content while moisture, protein fat decreased. There was no significant (p>0.05) increase in the carbohydrate content. The functional properties ranged from 0.93-1.14g/g for water absorption capacity, 12.45-28.49% solubility index, 1.94-2.00gml for bulk density,10.47-8.15g/g swelling power, all samples gelled at 2%. The sensory properties include properties that ranged from 5.60-6.90 for aroma, 5.45-8.35 colour, 5.25-6.65, 5.70-6.85 for sourness, 5.40-6.95 taste and overall acceptability of 1.36-5.26. There was no significant difference (p>0.05) in aroma, mouth feel, sourness, and taste but however, substitution with date improved the aroma, taste and mouth feel. This study showed that date powder can be used to complement ogi flour. The proportion of (70% ogi flour and 30% date powder can be used as sweetener and substituted with ogi flour.