| Abstrakt: |
This study was carried out to determine the functional and antioxidative properties of blends of sorghum ogi flour and cocoa powder. The blends were produced by adding cocoa powder in proportional gradients of 0, 10, 20, 30, 40 and 50% to sorghum ogi. The pH, total titratable acidity, bulk density, oil absorption capacity and least gelation concentration of the resulting samples as determined were 4.13 to 6.69, 0.109 to 0.198%, 0.515 to 0.646 g/mL, 133.50 to 144.24% and 6 to 12%, respectively. The swelling power and solubility of the blends decreased with the inclusion of cocoa powder but increased with increase in temperature upon evaluation. The water absorption capacity increased with addition of cocoa powder and increase in temperature. The extent of relationship of the swelling power, solubility and water absorption capacity of all the samples, control sample (100% ogi sample) inclusive, to temperature was found to be polynomial in nature. The antioxidative activities (DPPH radical scavenging ability, ferric reducing ability, metal chelating ability and total phenolic content) of the blends also increased proportionately with increase in the inclusion of cocoa powder. The study established that the inclusion of cocoa powder enhanced the functional and antioxidative properties of the enriched sorghum ogi samples. [ABSTRACT FROM AUTHOR] |
