Evaluation of Amino Acids and Anti-nutrients Content of Ogi from Malted Millet, Soybeans and Fig Leaves Composite Flour
Year: 2025
Type: article
Abstract: Ogi is known to be the common weaning food used by nursing mothers who cannot constantly afford the foreign weaning foods such as golden morn, corn flakes etc. Most raw materials used in the production of ogi, such as guinea corn, maize and millet are deficient in nutrients such as protein and minerals. In this research, Malted millet, Soy beans and Fig leaves composite flour produced for ogi was evaluated for its amino acid and anti-nutrients content. The amino acid contents of the samples were determined. Lysine (4.12 – 5.46 mg/100g), Tryptophan (0.21 – 0.28 mg/100g), Leucine (4.69 – 5.89 mg/100g) Iso-leucine (4.48 – 5.44 mg/100g), Valine (3.09 – 4.13 mg/100g), Phenyl-Alanine (2.09 – 3.85 mg/100g), Histidine (0.52 – 1.15 mg/100g), Threonine (1.32 – 4.45 mg/100g), Methionine (3.39 – 4.58 mg/100g), Cysteine (0.93 – 0.99 mg/100g), Tyrosine (1.34 – 2.13 mg/100g), Glycine (1.69 – 1.97 mg/100g), Arginine (3.02 – 3.17 mg/100g), Aspertic acid (4.02 – 5.78 mg/100g), Glutamic acid (3.01 – 4.95 mg/100g), Serine (0.42 – 0.95 mg/100g), Proline (1.43 – 3.18 mg/100g) and Alanine (1.99 – 4.09 mg/100g) respectively. Some of the values of the EAA met the recommended daily allowance as recommended by FAO/WHO (1998). The other samples recorded varying increasing amounts respectively. The anti-nutritional factors decreased as the level of substitution of soybean and fig leaves increased and ranged from 0.49 – 0.9 mg/100g for tannin, 0.44 – 1.12 mg/100g for oxalate, 1.45 – 1.98 mg/100g for trypsin-Inhibitor, 0.94 – 1.82 mg/100g for phytate and 1.39 – 3.02 mg/100g for saponins and were below critical limits
Institution: Joseph Sarwuan Tarka University Makurdi
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W4409790241