ABSTRACT

Maize and sorghum grains were processed intc) ogi by traditional method after which the sample was split into six places of 1000g each. The maize ogi comprised of three samples. one was treated with the Schizosaccharomyce species (UM9M), another was treated with the Saccharonmyces species (UM7M) while the other was allowed to undergo natural fermentation without the yeast strains (ControlM). The sorghum ogi was also split into three samples two of which underwent the same treatments as the maize ogi with the two yeast strains while leaving the other sample i.e. sorghum ogi control sample (ControlS) which underwent natural fermentation as well. The functional properties of the samples were analyzed as well as the microbial loads while the sensory evaluation was carried out using seventeen panelists. The results obtained from the proximate analysis of the samples indicated that the values for the moisture contents ranged from 5.50% in maize ogi treated with Saccharomyces species (UM7M) to 10.96% in the sorghum ogi control sample (ControlS). The values for the carbohydrate contents of the samples ranged from 82.98% in maize ogi treated with Saccharomyces species (UM7M) to 87.45% in maize ogi control sample (ControlM). Ash contents of the samples also ranged from 0.81 % in the maize ogi control sample (ControlM) to I .81% in the sorghum ogi treated with Saccharomyces species (UM7S). The crude flber value ranged from 0.06% in the maize ogi control sample (l) to 0.85% in the maize ogi treated with Saccharomyces species (UM7M). The values for the protein contents ranged from I .5 1% in the maize ogi control sample (ControlM) to 7.69% in the sorghum oi treated with Schizoscicc/iuromyces species (UM9S). From the results, the protein contents of the samples fermented with the Schizosaccharomyces species were highest with a value of 7.69% for the sorghum ogi (UM9S) and 6.97% for the maize ogi (UM9M) followed by the samples treated with Saccharoniyces species while the two controls (ControlM) and (ControlS) had the least protein contents indicating that the yeast strains had profound effect on the nutritive content of the ogi samples.