Biofortification Effects of Ginger and Garlic on Sorghum Ogi (An Indigenous Gruel) Fermented with Lactobacillus Plantarum as a Single Starter Culture

Ogi is a traditional fermented cereal gruel and breakfast meal made from maize, sorghum or millet, and widely consumed in many parts of West Africa as a dietary component for children and adults. This research examined the impact of incorporating garlic, ginger, and the probiotic bacteria Lactobacillus plantarum into sorghum-based ogi. Different formulations were prepared by adding varying amounts of garlic and ginger powders to sorghum flour, followed by fermentation. The proximate composition, antioxidant properties, mineral content, microbial counts, pH, titratable acidity, and functional characteristics of the formulated complementary foods were analyzed. The crude protein content, ranging from 5.23 to 23.60 g/100g, did not significantly differ across formulations, while the energy value ranged from 373.69 to 393.10 kcal. The flavonoid content varied from 0.03 to 0.19 mg GAE/g, and the phenol content ranged from 1.08 to 10.20 mg QE/g. Sodium and potassium were the predominant minerals, with values ranging from 27.45 to 35.15 ppm and 74.30 to 85.15 ppm, respectively. The microbial counts were low, and the lactic acid bacteria counts were high across all samples. The pH and total titratable acidity decreased with fermentation time. Sensory evaluation indicated panelists’s preference for specific formulations, particularly the 80:20 sorghum:garlic/ginger ratio, potentially due to sensory factors associated with the inclusion of garlic and ginger. The fermented sorghum ogi can be utilized as a cost-effective and highly nutritious breakfast cereal and weaning food.