The purpose of this study was to evaluate the nutritive value of ogi, which is the national weaning food in Nigeria, and to supplement it with indigenous foods that are easily produced in Nigeria, available in the local market, locally used, and within the economic capacity of the people. The protein content of corn and ogi was determined by the Kjeldahl method and the amino acid content was determined by ionexchange chromatography. The quality of the foods was evaluated by the rat growth method and the protein efficiency ratio (PER).
Ogi and com, from which ogi is made, contained essentially the same amount of protein but ogi contained only half as much ash. The 4-week growth of rats fed ogi (11 g) was significantly less (P < .001) than corn-fed rats (33 to 36 g), and the latter was significantly less (P < .001) than the casein-fed rats (70 to 80 g). The PER values for ogi (0. 66 to 0.89) were only half of that for corn (1. 30 to 1.78) and one third of the adjusted casein value (2. 50). This great drop in the nutritive value of ogi as compared with corn may be the result of the amino acid composition of ogi, which tends to be higher in leucine, an essential amino acid already high in corn, and lower in the other essential amino acids. These data suggest that if the high incidence of malnutrition in Nigeria is to be reduced, measures must be taken to improve the nutritive value of ogi.
Therefore, ogi and corn flour were supplemented with indigenous foods. The best level of supplement was found to be 60% corn protein plus 40% supplementary protein. In the experiment on the supplementation of corn and ogi with indigenous foods there were 18 diets containing various levels of egusi, black-eyed peas, peanuts, soya flour and egg. The mean weight gain of the rats on these diets was 26.3 g to 99.4 g as compared with 10.8 g for ogi. A comparable ogi diet group was significantly less than the same diet containing corn n (P <.001). Of the 18 diets, 11 had excellent adjusted PERs of 2.29 to 2.92. According to the findings in this experiment, the diet containing 60% corn protein plus 40% BEP protein was found to be the best. It also meets the objective of this research, namely, adequate nutrition, acceptability, availability, and economy. Therefore this study provides a rationale for nutrition educational programs for Nigeria.
U. D. Regisler
James W. Blankenship
Paul Y. Yahiku
Master of Science (MS)
Year Degree Awarded
Date (Title Page)
Library of Congress/MESH Subject Headings
Diet -- in infancy & childhood -- Nigeria; Food -- Nigeria
Loma Linda University Libraries
This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.
Gyaami, Elizabeth E., "The Nutritive Value and Supplementation of ogi (pap), the Major Nigerian Weaning Food" (1974). Loma Linda University Electronic Theses, Dissertations & Projects. 781.
Loma Linda University Electronic Theses and Dissertations
Loma Linda University. Del E. Webb Memorial Library. University Archives