ABSTRACT

Physicochemical and functional properties of yellow maize fortified with pawpaw seed and the sensory acceptability ofthe porridge was studied, ogi flour samples were prepared from yellow maize of 100% (PVM), 95:5 (SPM) yellow maize and pawpaw seed flour, 90:10 (LPM) yellow maize and pawpaw seed flour, 85:15 (MPM) yellow maize and pawpaw seed flour, and 80:20 (BPM) yellow maize and pawpaw seed flour while 100% yellow maize served as control. The proximate composition of the yellow maize and pawpaw seed flour was assessed alongside, the functional, biochemical, and mineral properties of the flour blends. The results obtained showed that crude protein, fat, ash, and crude fibre content of the ogi flour increased significantly (p<0.05) from 10.24 to 16.35%, 3.65 to 6.15%, 1.82 to 3.65%, 2.23 to 5.01% respectively as the substitution of yellow maize with pawpaw seed flour increased while the moisture content, carbohydrate, and energy values of the ogi flour reduced significantly (p<0.05) from 6.62 to 5.56%, 75.43 to 63.27, and 375.53 to 373.85 respectively as the substitution ofyellow maize with pawpaw seed flour increased. The mineral content (calcium, magnesium, phosphorus, potassium, iron, and zinc) ofthe ogi flour increased significantly (p<0.05) from 142.38 to 272.59 mg/lOOg, 84.59 to 205.74 mg/lOOg, 205.59 to 361.77 mg/lOOg, 233.66 to 455.63 mg/lOOg, 6.45 to 11.20 mg/lOOg, and 1.49 to 3.37 mg/lOOg. The biochemical content; amylose, sugar and starch content ofthe blends decreased significantly (p<0.05) while amylopectin content ofthe blends increased significantly (p<0.05) with increasing substitution ofyellow maize with pawpaw seed flour. Bulk density and water absorption capacity of the blends reduced significantly (p<0.05) while oil absorption capacity and foam capacity increased significantly (p<0.05) with increasing substitution of yellow maize with pawpaw seed flour. The sensory quality of the ogi produced were not significantly different (p<0.05) at all levels of incorporation as they reduced with increasing substitution ofyellow maize with pawpaw seed flour.