Antai S P, Nzeribe E
Department of Biological Sciences, University of Calabar, Cross River State.
Plant Foods Hum Nutr. 1992 Jan;42(1):25-30. doi: 10.1007/BF02196069.
Proximate analysis of sieved and unsieved maize mash revealed that there was a decrease in the protein and lipid content of the sieved maize mash as compared to that of the unsieved maize mash. Crude fibre and ash was completely absent in the sieved maize mash, while they were present in the unsieved mash. Chemical analysis of the fermented unsieved maize mash revealed an increase in the protein content from 9.9% (unfermented) to 13.4% after 3 days of fermentation, whereas the protein content of the sieved maize mash increased from 7.1% (unfermented) to 8.4% after the same period of fermentation. Furthermore, the results revealed that the protein content of the fermented unsieved maize mash was 32.1% higher than that of the fermented sieved maize mash indicating that the unsieved maize mash was of a better nutrient quality and should be preferred to sieved maize mash for use in "Ogi" production.
对过筛和未过筛玉米糊的近似分析表明，与未过筛玉米糊相比，过筛玉米糊的蛋白质和脂质含量有所降低。过筛玉米糊中完全没有粗纤维和灰分，而未过筛玉米糊中则有。对未过筛发酵玉米糊的化学分析显示，发酵3天后蛋白质含量从9.9%（未发酵）增加到13.4%，而同期过筛玉米糊的蛋白质含量从7.1%（未发酵）增加到8.4%。此外，结果表明，未过筛发酵玉米糊的蛋白质含量比过筛发酵玉米糊高32.1%，这表明未过筛玉米糊的营养质量更好，在“奥吉”生产中应优先于过筛玉米糊使用。
