TY - JOUR T1 - Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder TT - Acceptability and Nutritional Potential of Instant Pap (Ogi) Enriched with Landolphia togolana Stem Powder AU - Adam, Ridwanullahi AU - Opaleke, Deborah PY - 2025 DA - June Y2 - 2025 JF - Toros University Journal of Food, Nutrition and Gastronomy JO - JFNG PB - Toros University WT - DergiPark SN - 2979-9511 SP - 25 EP - 38 VL - 4 IS - 1 LA - en AB - The study assessed the acceptability and nutritional potential of instant pap (Ogi) enriched with L. togolana stem powder (LTSP). Powdered Sorghum seed and L. togolana stem bark was used to create 4 formulas with different concentration combinations: IOF (100% Ogi flour); LIO1 (95% Ogi flour + 5% LTSP); LIO2 (90% Ogi flour + 10% LTSP) and LIO3 (85% Ogi flour + 15% LTSP). Proximate analysis was determined using the AOAC method, and the concentrations of vitamins and minerals were determined using AAS. The sensory attributes results suggested that LIO1 instant Ogi with 5% LTSP maintained acceptability (8.02±0.79). Additionally, enriching Ogi with LTSP significantly (p < 0.05) increased its fiber, ash, and carbohydrate contents (from 3.46% to 3.90%, 1.39% to 2.97%, and 70.03% to 73.55%, respectively), while decreasing its moisture, fat, and protein contents (from 9.07% to 7.00%, 3.42% to 2.06%, and 12.65% to 10.62%, respectively). The enriched pap (Ogi) has higher (p KW - Landolphia togolana KW - stem powder KW - Sorghum bicolor KW - Ogi flour KW - Nutrients enhancement N2 - The study assessed the acceptability and nutritional potential of instant pap (Ogi) enriched with L. togolana stem powder (LTSP). Powdered Sorghum seed and L. togolana stem bark was used to create 4 formulas with different concentration combinations: IOF (100% Ogi flour); LIO1 (95% Ogi flour + 5% LTSP); LIO2 (90% Ogi flour + 10% LTSP) and LIO3 (85% Ogi flour + 15% LTSP). Proximate analysis was determined using the AOAC method, and the concentrations of vitamins and minerals were determined using AAS. The sensory attributes results suggested that LIO1 instant Ogi with 5% LTSP maintained acceptability (8.02±0.79). Additionally, enriching Ogi with LTSP significantly (p < 0.05) increased its fiber, ash, and carbohydrate contents (from 3.46% to 3.90%, 1.39% to 2.97%, and 70.03% to 73.55%, respectively), while decreasing its moisture, fat, and protein contents (from 9.07% to 7.00%, 3.42% to 2.06%, and 12.65% to 10.62%, respectively). The enriched pap (Ogi) has higher (p CR - Referans1 Ojo, D. O., & Enujiugha, V. N. (2018). Comparative evaluation of ungerminated and germinated co-fermented instant 'OGI' from blends of maize (Zea mays) and ground bean (Kerstingiella geocarpa). Journal of Nutrition, Health & Food Engineering, 8(1), 68–73. https://doi.org/10.15406/jnhfe.2018.08.00258 CR - Referans2 Akintayo, O. A., Hashim, Y. O., Adereti, A. G., Balogun, M. 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Frontiers in Nutrition, 11, Article 1403660. https://doi.org/10.3389/fnut.2024.1403660 UR - https://dergipark.org.tr/en/pub/jfng/issue//1600035 L1 - https://dergipark.org.tr/en/download/article-file/4433911 ER -