ANTIOXIDANT PROPERTIES, SHELF LIFE, AND ENZYME INHIBITION OF OGI FORTIFIED WITH CLOVE (SYZYGIUM AROMATICUM) AND CINNAMON (CINNAMOMUM VERUM)

Nutritional enhancement of Ogi can be achieved through fortification with natural spices rich in bioactive compounds. This study evaluated the antioxidant properties, enzyme inhibition potential, and shelf life of Ogi fortified with Syzygium aromaticum (clove) and Cinnamomum verum (cinnamon). Maize (3000g) was soaked in water (6L) for 72 hours, wet-milled, sieved, fermented, and fortified with equal proportions of powdered clove and cinnamon at the following levels: 0% (CON), 1% (CLN99), 2% (CLN98), and 3% (CLN97), corresponding to clove:cinnamon ratios of 0.5:0.5, 1:1, and 1.5:1.5, respectively. Custard (CUS) was used as a positive control. Enzyme inhibition results revealed that CLN97 exhibited the highest α-amylase (47.30%) and α-glucosidase (55.80%) inhibition activities, while CUS recorded the lowest values for both enzymes (11.05% and 8.30%, respectively). CLN97 also recorded the highest total phenolic and flavonoid contents, with values of 0.207 mg GAE/g and 0.109 mg QE/g, respectively. In terms of antioxidant activity, CLN97 demonstrated the highest hydroxyl radical scavenging activity (57.50%), while CUS had the lowest (18.35%). Similarly, CLN97 showed the highest DPPH radical scavenging activity (58.89%), with CUS again showing the lowest (45.89%). Sensory evaluation results indicated that CLN99 was the most preferred sample, receiving the highest acceptability score from the panelists. The fortification of Ogi with clove and cinnamon significantly enhanced its antioxidant capacity, enzyme inhibitory activity, and sensory appeal, making it a promising functional food with improved shelf life and potential health benefits.