Olalekan J. Adebowale & John Olanrewaju Makanjuola

There is increasing awareness on the consumption of ancient or lesser grains, such as pearl millets by consumers in the sub-Saharan Africa regions. Effects of complimenting Ogi prepared from pearl millets with garlic and ginger (at 2% and 4%, singly and when combined) were investigated. Ogi flour was analysed for its functional properties (bulk density, water absorption capacity, and swelling capacity). The cooked Ogi (gruel) was analysed for their physicochemical properties (pH, total titratable acidity, and specific gravity) and sensory quality, using standard procedures. Addition of garlic and ginger into Ogi increased the bulk density significantly, at 2% and 4% (singly and when combined). Conversely, water absorption capacity of the Ogi flour decreased with the addition of garlic or ginger and when combined. However, the swelling capacity of flour increased with the addition of combined garlic and ginger (2%-4%) into Ogi. The physicochemical properties determined which were pH, total titratable acidity and specific gravity, increased significantly. Sensory attributes including aroma, viscosity, mouth feel, aftertaste and residual particles of gruel differed significantly with ginger and garlic addition. Thus, gruel with 4%garlic+4%ginger had the highest overall acceptability score and the consumers showed higher preference to willing-to-buy the product over others. Reduced viscosity observed in the gruel containing garlic or ginger singly suggested that it could be an appropriate meal for the weaning, aged and the sick. Increasing utilization of pearl millet for food products would have enhance more value-added products, promote food security and economic development with more income generation. Keywords: Garlic, ginger, gruel, ogi, pearl millet, sensory quality  0150