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      Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

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      a , 1 , 2
      F1000Research
      F1000 Research Limited
      Garlic, Ginger, Antioxidants, Quality, Ogi flour, Biopreservation

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          Abstract

          Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour.

          Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined.

          Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples.  Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity.

          Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.

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          Most cited references19

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          Maize���A potential source of human nutrition and health: A review

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            Nutritional and Rheological Properties of Sorghum

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              Productivity and Water Use Efficiency of Sorghum [Sorghum bicolor (L.) Moench] Grown under Different Nitrogen Applications in Sudan Savanna Zone, Nigeria

              Nitrogen (N) is an essential nutrient for sorghum growth and development but often becomes limiting due to low availability and loss. The effects of N fertilization on water use efficiency (WUE) and physiological and yield traits of sorghum were investigated in two locations over two cropping seasons (2014 and 2015) in the Sudan Savanna zone of Nigeria. Three sorghum varieties were evaluated under six (6) N-levels (0, 20, 40, 60, 80, and 100 kg ha −1 ) at a constant phosphorus and potassium level of 30 kg ha −1 . Results showed that N increased grain yield by 35–64% at the Bayero University Kano (BUK) and 23–78% at Minjibir. The highest mean grain yield in the N-fertilizer treatments (2709 kg ha −1 and 1852 kg ha −1 at BUK and Minjibir, resp.) was recorded at 80 kg N ha −1 . ICSV400 produced the highest mean grain yields (2677 kg ha −1 and 1848 kg ha −1 at BUK and Minjibir, resp.). Significant differences were observed among the N-levels as well as among the sorghum varieties for estimated water use efficiency (WUE). The highest mean value coincided with the highest mean grain yield at an optimum application rate of 80 kg ha −1 . N-fertilizer treatments increased WUE by 48–55% at BUK and increased WUE by 54–76% at Minjibir over control treatment. Maturity and physiological trait have a significant effect on WUE. The extra early maturing variety (ICSV400) recorded the highest mean WUE while late maturing variety (CSR01) recorded the lowest WUE.
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                Author and article information

                Contributors
                Role: ConceptualizationRole: Data CurationRole: Formal AnalysisRole: InvestigationRole: MethodologyRole: Writing – Original Draft Preparation
                Role: ConceptualizationRole: Project AdministrationRole: SupervisionRole: Writing – Review & Editing
                Journal
                F1000Res
                F1000Res
                F1000Research
                F1000Research
                F1000 Research Limited (London, UK )
                2046-1402
                16 December 2018
                2018
                : 7
                : 1936
                Affiliations
                [1 ]Department of Microbiology, Landmark University, Omuaran, Kwara, Nigeria
                [2 ]Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun, Nigeria
                [1 ]University of Ilorin, Llorin, Nigeria
                [1 ]Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
                Author notes

                No competing interests were disclosed.

                Competing interests: No competing interests were disclosed.

                Competing interests: No competing interests were disclosed.

                Author information
                https://orcid.org/0000-0001-8212-862X
                Article
                10.12688/f1000research.17059.1
                6584973
                31249671
                695f6f1d-7ff1-4be7-bd27-9db18a50334d
                Copyright: © 2018 Olaniran AF and Abiose SH

                This is an open access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                : 7 December 2018
                Funding
                The author(s) declared that no grants were involved in supporting this work.
                Categories
                Research Article
                Articles

                garlic,ginger,antioxidants,quality,ogi flour,biopreservation
                garlic, ginger, antioxidants, quality, ogi flour, biopreservation

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