Chemical and clinical evaluation of groundnut-maize gruel mixture ('Epa-Ogi') in the amelioration of protein energy malnutrition in the developing countries
1988
Afolabi, O.A. | Ojofeitimi, E.O. | Oke, O.L.
Chemical and clinical evaluation of groundnut-(Arachis hypogea) = maize gruel mixture (Epa-Ogi) were carried out. The proximate composition revealed that Epa-Ogi pap had a crude protein content of 8.28 +/- 1.00% while Epa-Ogi pap supplemented with milk had 20.95 +/- 1.96%. The fat content of the two foods were 15.66 +/- 1.72% and 15.21 +/- 1.45% respectively. The limiting amino acid in Ogi and Epa-Ogi pap was Lys while in Epa-Ogi pap + milk it was Thr. The analysis of lipid composition revealed the presence of phospholipids, cholesterol, fatty acids, Triglycerides and esters in Epa-Ogi (uncooked), Epa-Ogi pap + milk, while in cooked Epa-Ogi pap, cholesterol and Triglycerides decreased to trace quantities. The fatty acid spectrum presents a balanced fatty acid composition. C18:1, and C18:2 were present in adequate amounts. Energy content in Epa-Ogi foods ranged between 0.600 and 0.804kcal/g wet weight. There was gain in weight in children on the test diet (Epa-Ogi pap, and Epa-Ogi pap + milk). However no statistically significantly different weight gain was noticed (P greater than 0.05).
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