Functional, Pasting and Sensory Properties of “Ogi” Enriched with Beetroot

Abstract

This study examined the effects of graded levels of beetroot (Beta vulgaris L.) flour substitution (0–20%) on the properties of ogi made from provitamin A biofortified maize to create an enriched cereal product. Composite flour formulations were made and analyzed for proximate composition, functional properties, RVA pasting properties, dietary fiber fractions, Vitamin C content, antioxidant activities, instrumental color, and sensory properties. The proximate composition was significantly affected by the addition of beetroot with varying results for moisture (9.68–13.08%), crude fat (8.59–15.16%), crude fiber (0.53–0.95%), ash (1.37–1.73%), and carbohydrates (56.03–67.40%) for the different formulations. The protein and vitamin C content increased with increasing levels of beetroot, making it a more nutrient dense product. The functional properties also became improved with the addition of the beetroot flour with the water absorption capacity (1.06–1.71 g/g), oil absorption capacity (0.64–0.71 g/g), and swelling power (5.55–6.41 g/g) all increased, suggesting a more effective and better hydrated, and binder of the product. The Rapid Visco Analyzer showed peak viscosities between 1677.50 and 2095.50 RVU. The paste with the higher level of beetroot had improved peak, trough, and final viscosities demonstrating the increased strength of the paste but also higher breakdown values demonstrating a reduction in thermal stability with increased levels of beetroot substitution. Antioxidant activity significantly increased with the addition of beetroot flour, beneficial due to the low level of antioxidants typically found in provitamin A maize. Higher levels of beetroot caused a reduction in the soluble dietary fiber content of the pastes. Sensory analysis showed that up to 10% beetroot substitution retained desirable color, taste, aroma, and overall acceptability, yet higher levels of substitution in samples caused decreased acceptability. The findings demonstrate that a balance between product composition and nutrient density can be found within an acceptable level for consumers with a biofortified plant-functional cereal product.