지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.24 No.3
- 발행연도
- 2019.9
- 수록면
- 348 - 356 (9page)
- DOI
- 10.3746/pnf.2019.24.3.348
이용수
초록· 키워드
오류제보하기
Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seven treatments at ambient and refrigerated temperatures for 4 weeks during which sensory analysis was carried out, and mineral content, total antioxidant activities, and proximate composition were evaluated. Ogi (maize) enhanced with 2% garlic+2% ginger and ogi (sorghum) enhanced with 4% garlic+ 2% ginger were most preferred. There was no significant difference in organoleptic evaluation of the preferred enhanced ogi pastes compared to the control samples. Crude protein ranged between 7.73∼9.19% and 9.83∼10.08% for control ogi, and between 7.76∼8.36% and 10.07∼10.92% in the maize and sorghum enhanced ogi pastes, respectively. The fat contents of all pastes were significantly different at P<0.05. Antioxidant properties of ogi paste were enhanced by ginger and garlic. Ogi supplemented with 4% garlic+2% ginger showed the highest radical scavenging activity (0.75∼0.97 IC<SUB>50</SUB> mg/mL). The results show that garlic and ginger either alone or in combination have potential to enhance the nutritional value of ogi pastes, and demonstrate the acceptability of using maize or sorghum as primary raw materials.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (34)
참고문헌 신청
Akanbi CT / 2003 / Effect of processing factors on rheological properties of ogi / Int J Food Prop 6:405~418
Akin-Osanaiye BC / 2017 / Evaluation of the microorganisms associated with untreated and salt-treated ogi(corn caramel)stored at room temperature / Direct Res J Biol Biotechnol 3:60~66
Al-Awwadi NAJ / 2017 / Potential health benefits and scientific review of ginger / J Pharmacognosy Phytother 9:111~116
Al-Qattan K / 2008 / Garlic(Allium sativum)and ginger(Zingiber officinale)attenuate structural nephropathy progression in streptozotocin-induced diabetic rats / Eur E J Clin Nutr Metab 3:e62
AOAC / 2010 / Official methods of analysis :182~187
Akin-Osanaiye BC / 2017 / Evaluation of the microorganisms associated with untreated and salt-treated ogi(corn caramel)stored at room temperature / Direct Res J Biol Biotechnol 3:60~66
Al-Awwadi NAJ / 2017 / Potential health benefits and scientific review of ginger / J Pharmacognosy Phytother 9:111~116
Al-Qattan K / 2008 / Garlic(Allium sativum)and ginger(Zingiber officinale)attenuate structural nephropathy progression in streptozotocin-induced diabetic rats / Eur E J Clin Nutr Metab 3:e62
AOAC / 2010 / Official methods of analysis :182~187
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