Abstract

In this study, the fortification of sorghum ogi with cocoa powder was investigated to establish the nutritional, sensory and pasting properties of the resultant fortified samples. Cocoa powder was blended in varying proportional gradients (0, 10, 20, 30, 40 and 50% w/w) with sorghum ogi to produce fortified sorghum ogi products. The proximate and mineral compositions, pasting and sensory properties of all the sorghum ogi samples were determined using standard procedures. The range of results for protein, ash, fibre and fat contents of the samples were 11.70 to 18.65%, 0.60 to 4.98%, 2.04 to 7.10% and 2.88 to 7.19%, respectively. The respective values for carbohydrate and energy of the samples were 55.45 to 75.32% and 3.61 to 3.74 kcal/g. The contents of potassium (26.77 to 996.87 mg/100 g), zinc (1.75 to 4.16 mg/100 g), iron (7.21 to 21.62 mg/100 g), calcium (26.86 to 77.45 mg/100 g) and magnesium (1.44 to 285.25 mg/100 g) of the sorghum ogi samples increased with inclusion of cocoa powder. The inclusion of cocoa solids significantly affected the pasting properties of the resultant samples. Also, the addition of cocoa powder had varying effects on the organoleptic perception of the developed food products. The work concluded that cocoa powder can be utilised in the production of sorghum ogi.

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