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<p>The research investigated the bio-fortification of sorghum-based instant gruel (<i>ogi</i>) with carrots to improve complementary feeding in infants. It aimed to fortify <i>ogi</i> with carrots as a strategy to improve its beta-carotene content and enhance its overall nutritional value for infant feeding. The study formulated different blends of <i>ogi</i> from sorghum and carrots and evaluated their functional, proximate, pasting, mineral, and sensory properties. Functional properties showed that the sample with 50% sorghum and 50% carrot (SC2) had the highest water absorption capacity (334.90 ± 2.33%) and swelling capacity (3.79 ± 0.02&#xa0;g/ml), compared to the control (134.60 ± 1.84% and 2.24 ± 0.06&#xa0;g/ml, respectively). Proximate analysis revealed that the moisture and ash content increased in fortified samples, with SC2 having 10.17%, while crude protein and fat decreased, with SC2 recording the lowest protein (5.55%) and fat (1.63%). β-Carotene content significantly increased in fortified samples, with SC2 recording the highest at 7.89&#xa0;mg/100&#xa0;g, compared to the control (0.19&#xa0;mg/100&#xa0;g), addressing vitamin A deficiency concerns. The mineral content, particularly calcium and magnesium, also improved, with SC2 having 2.89&#xa0;mg/100&#xa0;g calcium and 1.01&#xa0;mg/100&#xa0;g magnesium. Sensory evaluation indicated that sample SC3 [57.5% sorghum and 42.5% carrot instant gruel (<i>ogi</i>)] had the highest general acceptability score (7.65), indicating its potential consumer preference. These findings demonstrate that fortifying sorghum-based instant gruel (<i>ogi</i>) with carrots provides an appealing product with the potential to address vitamin A deficiency in infants.</p>

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Bio-fortification of sorghum-based instant gruel (ogi) with carrots for improved complementary feeding

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Rowland Monday-Ojo Kayode,
  • Motunrayo Sophie Adegun,
  • Victoria Auhoiza Joshua,
  • Stephen Orobola Olabanji,
  • Christiana Teniola Gbadebo,
  • Abdulrahman Itopa Suleiman,
  • Bukola Idowu Kayode

摘要

The research investigated the bio-fortification of sorghum-based instant gruel (ogi) with carrots to improve complementary feeding in infants. It aimed to fortify ogi with carrots as a strategy to improve its beta-carotene content and enhance its overall nutritional value for infant feeding. The study formulated different blends of ogi from sorghum and carrots and evaluated their functional, proximate, pasting, mineral, and sensory properties. Functional properties showed that the sample with 50% sorghum and 50% carrot (SC2) had the highest water absorption capacity (334.90 ± 2.33%) and swelling capacity (3.79 ± 0.02 g/ml), compared to the control (134.60 ± 1.84% and 2.24 ± 0.06 g/ml, respectively). Proximate analysis revealed that the moisture and ash content increased in fortified samples, with SC2 having 10.17%, while crude protein and fat decreased, with SC2 recording the lowest protein (5.55%) and fat (1.63%). β-Carotene content significantly increased in fortified samples, with SC2 recording the highest at 7.89 mg/100 g, compared to the control (0.19 mg/100 g), addressing vitamin A deficiency concerns. The mineral content, particularly calcium and magnesium, also improved, with SC2 having 2.89 mg/100 g calcium and 1.01 mg/100 g magnesium. Sensory evaluation indicated that sample SC3 [57.5% sorghum and 42.5% carrot instant gruel (ogi)] had the highest general acceptability score (7.65), indicating its potential consumer preference. These findings demonstrate that fortifying sorghum-based instant gruel (ogi) with carrots provides an appealing product with the potential to address vitamin A deficiency in infants.