Effects of packaging materials and storage periods on the nutritional qualities of dried fermented slurry (Ogi) made from sorghum, millet and soyabenas mixtures.

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Faculty of Science, Federal University Oye - Ekiti.


This study was carried out to investigate the effects of packaging envelopes) and storage period (50 days) on the nutritional qualities (carbohydrate, protein, crude fibre, fat, vitamin A, vitamin C and calcium) of dried ogi made from sorghum (Sorghum bicolor) glaucum)-(20%) and soya beans (Glycine max) structure was developed as part of the study to store the dried packaged product. Drying of the fermented slurry was done at a temperature of 50 Samples were taken at interval of 10 days of storage and analyzed for the stated nutritional qualities. Results obtained revealed that the interaction of each of the three packaging m envelope) with storage period (10 P ≤ 0.05. Protein, vitamin A, vitamin C, calcium and moisture contents decreased with increase for each of the packaging material. Carbohydrate, fat and crude fibre contents displayed irregular pattern of combining increase, decrease or maintenance of constant values at different stages of the storage period. Generally, plastic container got the highest values of carbohydrate, crude fibre, vitamins A and C; and nylon envelope got the highest values of protein and fat contents; but the lowest values of moisture content, and paper envelope retained the highest calcium content at each products stored outside the storage structure slightly retained nutrients better than those stored in the storage structure in most cases at the 50 attack, and harsh effect of sudden change in ambient weather condition on the stored product, the storage structure which is similar to pantry or cupboards in kitchens should still be used.


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Nutritional qualities, mix ratio, storage, packaging materials, ogi