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Journal of Clinical Nutrition & Dietetics
ISSN:2472-1921
3
r d
W o r l d C o n g r e s s o n
Nutrition, Dietetics
and Nutraceuticals
F e b r u a r y 2 5 - 2 6 , 2 0 1 9
P r a g u e , C z e c h R e p u b l i c
World Nutrition 2019
F
ood fortification is the process of increasing the nutritional value of plant foods. In this study, fermented products from
maize, millet and sorghum were fortified with soy bean and ginger. The samples were assessed for nutritional improvement
using standard protocol. There were marked increase in the amount of ash, protein and crude fibre content but a decrease in
carbohydrate content in all the fortified cereal samples. The ash, protein, crude fibre and carbohydrate content of the fortified
samples were as follows: maize (% dry weight, 9.46±0.93, 42.10±0.57, 4.95±0.14 and 36.01±0.04 respectively; millet (% dry weight,
8.95±5.16, 42.00±0.28, 5.67±0.11 and 16.00±0.46 respectively and sorghum (% dry weight, 28.98±5.16, 42.00±0.28, 5.65±0.11
and 16.00±0.16 respectively. Fortification of cereal with soybean and ginger increases the protein, ash and fibre content in the
cereal. Consequently, the carbohydrate and fat were reduced in the fortified samples.
solaJP@gmail.comBiofortification of ogi made from selected grains
Olusola Abiola Ladokun, Sarah Oni and Oluwatoyin Odegbile
Lead City University, Nigeria
J Clin Nutr Diet 2019, Volume: 5
DOI: 10.4172/2472-1921-C1-006