EFFECT OF GINGER AND CINNAMON ON THE NUTRIENT COMPOSITION OF LOCALLY PREPARED OG

ABSTRACT Effects of ginger and cinnamon on the nutrient composition of locally prepared ogi samples were evaluated. The nutrient parameters evaluated were proximate and mineral composition. The samples were formulated as sample A(100%:0%:0%), sample B (95%:5%:5%),sample C(95%: 0%:5%),sample D (90%:5%:5%), sample E (80% :10% :10%) of Maize, Ginger and Cinnamon Ogi (Maize Pap).Moisture content of sample A Ogi (Maize pap) was 68.63%. Sample B was 61.51%, %. Sample C was 67.84%, Sample D was 67.51%. Sample E was 70.69%. The moisture content of the samples were significantly different (p ≤ 0.05).Crude protein content of the Ogi samples ranged from 3.29% for sample A to 4.72% for sample E Ogi (Maize pap). Crude protein content of sample A ogi was 3.29%, 4.17% for sample B, 4.72% for sample C, 4.66% for sample D and 4.47% for sample E. Fat content of the Ogi samples enriched with ginger and Cinnamon powder ranged from 0.52% for sample E to 0.71% for sample B. Fat content is of sample A Ogi was 0.62%, 0.71% for sample B, 0.57% for sample C, 0.54% for sample D and 0.52% for sample E. Crude fibre content of the samples ranged from 0.15% for sample E to 0.63% for sample A. Ash content is of sample A Ogi was 0.63%, 0.45% for sample B, 0.27% for sample C, 0.22% for sample D and 0.15% for sample E. Ash content of Ogi samples produced ranged from 0.25% for sample A to 0.45% for the sample C. Ash content of the samples was significantly different (p ≤ 0.05). Ash content is of sample A Ogi was 0.25%, 0.38% for sample B, 0.45% for sample C, 0.34% for sample D and 0.41% for sample E. Carbohydrate content of the samples was significantly different (p ≤ 0.05).Energy value content of the samples was significantly different (p ≤ 0.05). Energy value content of sample A Ogi was 125.12Kj, 154.15% for sample B, 128.73% for sample C, 130.40% for sample D and 117.56% for sample E. The Energy value of the Ogi samples ranged from 117.56% for the Ogi sample E to 130.40% for the Ogi sample D. Mineral composition samples from blends of Ogi (Maize Pap) samples enriched with ginger and Cinnamon powder. The parameters evaluated were calcium, potassium, magnesium, phosphorus and iron. Proximate composition and mineral composition of the ogi (maize pap) samples revealed that sample B had the highest protein content with the value 4.72%. In terms of mineral composition sample C had the highest calcium, potassium and magnesium. Sample C (95% maize: 0% Ginger:5% Cinnamon) Ogi (Maize Pap)could be recommended due to its high protein content. From the study the Ogi sample C (95% maize:0% Ginger:5% Cinnamon) could be recommended due to its high calcium, potassium and magnesium.