Development of maize ogi powder fortified with polyphenolic rich extract from fluted pumpkin leaves

This study evaluated the effects of fortification of a popular maize porridge (ogi) with the extract of fluted pumpkin leaves. This was with a view to increasing the functionality of the food. Ogi cake was produced via a traditional wet milling process of steeped maize grains. The fluted pumpkin liquid extract was obtained by squeezing the fluted pumpkin leaves in warm water (50°C) in the ratio 1:2 (w/v) for 10 min. The mixture was sieved with double-layered muslin cloth to obtain the liquid extract. The extract was added to ogi cake in the following proportions; 10:100, 25:100, 50:100, 75:100 and 100:100 mL g^-1 of extract to cake to make ogi-extract suspensions. The suspensions were dried at 55°C and milled to obtain ogi powder. The proximate composition, functional properties, some mineral elements, vitamin C content, total phenolic contents (TPC), total flavonoid contents (TFC), anti-radical activity (DPPH), viscosity and sensory evaluation were examined. The addition of fluted pumpkin leaf extract resulted in 83.33 to 1367%, 75 to 325% and 5.43 to 90.05% increase in protein, ash and vitamin C content, respectively. An increase of 64.29 to 803.57%, 12.08 to 71.07% and 32.39 to 110.35% were respectively recorded for TFC, TPC and DPPH activity. Calcium, potassium, sodium, iron and phosphorus increased by 55.23 to 760.58%, 24.69 to 398.49%, 196.43 to 2801.79%, 33.33 to 1150% and 100.38 to 3139%, respectively. Viscosities of the green porridge ranged between 50.72 to 80.84 mPa s. The results for sensory evaluation showed that addition of extract up to 75 mL were accepted by the consumers. The addition of fluted pumpkin leaf extract resulted in the improvement of the nutritional profile without alteration to the aesthetic values of the food apart from colour which would not be a detriment with time and awareness.