Acceptability and nutritional potential of instant pap (ogi) enriched with landolphia togolana stem powder

The study assessed the acceptability and nutritional potential of instant pap (Ogi) enriched with L. togolana stem powder (LTSP). Powdered Sorghum seed and L. togolana stem bark was used to create 4 formulas with different concentration combinations: IOF (100% Ogi flour); LIO1 (95% Ogi flour + 5% LTSP); LIO2 (90% Ogi flour + 10% LTSP) and LIO3 (85% Ogi flour + 15% LTSP). Proximate analysis was determined using the AOAC method, and the concentrations of vitamins and minerals were determined using AAS. The sensory attributes results suggested that LIO1 instant Ogi with 5% LTSP maintained acceptability (8.02±0.79). Additionally, enriching Ogi with LTSP significantly (p < 0.05) increased its fiber, ash, and carbohydrate contents (from 3.46% to 3.90%, 1.39% to 2.97%, and 70.03% to 73.55%, respectively), while decreasing its moisture, fat, and protein contents (from 9.07% to 7.00%, 3.42% to 2.06%, and 12.65% to 10.62%, respectively). The enriched pap (Ogi) has higher (p