QUALITY EVALUATION OF TURMERIC FORTIFIED

AND MILKY MUSHROOM (Calocybe indica)

SUPPLEMENTED INSTANT POWDERED “OGI”

A
PROJECT PROPOSAL
BY
OLUKITIBI ABISOYE DORCAS
FST/15/1763
FOOD SCIENCE AND TECHNOLOGY DEPARTMENT
SUPERVISOR : PROF. OLUWAMUKOMI
 INTRODUCTION
 “Ogi” is a hot smooth liquid gel, made from cereals like maize.
 Maize (Zea mays) is a staple food of the most population and is readily
available in Nigeria, with promising nutritional benefits.
 Turmeric (Curcuma longa) is one of the most useful herbal medicinal
plants.
 Milky mushroom (Calocybe indica) is an edible mushroom having
white sporophore, large sized fruit bodies and delicious flavor.

Maize Turmeric Milky Mushroom

 JUSTIFICATION
 Ogi” is consumed by millions of people in West Africa. However, it
is low in protein content, resulting to a need of improving its
nutritional attributes.

 Krishnendu et al. (2016) reported that milky mushroom possess a

great antioxidant activities, indicating its potentiality to be used in
suppressing diseases like hypertension.

 Spices like turmeric also posses great antioxidant properties that can
improve the functional properties of foods.

 In this study, milky mushroom and turmeric will be blended with

“ogi” to form a composite at different ratios and investigation will be
done on the nutritional improvement in the samples.
 OBJECTIVES
General Objectives:
 To evaluate the effects of milky mushroom (Calocybe indica) supplementation
and turmeric fortification on the nutritional properties of ‘ogi’ powder.

Specific Objectives:
 To evaluate the Angiotensin converting enzyme (ACE) Inhibitor activities of the
C. indica supplemented and turmeric fortified ‘ogi’ powder using rat assay;

 To determine the proximte composition of the C. indica supplemented and

turmeric fortified ‘ogi’ powder;

 To determine the phytochemical / antioxidant properties of the C. indica

supplemented and turmeric fortified ‘ogi’ powder; and

 To determine the acceptability of C. indica supplemented and turmeric fortified

‘ogi’ powder using sensory evaluation.
 MATERIALS AND METHOD
Materials:
 Fresh maize kernels, fresh turmeric root, Rice bran, saw dust, wood
shaves, substrate container, and polyethylene bags will be purchased at
a local market in Akure, Ondo State.

 Mushroom spawn (Calocybe indica), Calcium carbonate and calcium

sulphate will be obtained from Federal Institute for Industrial Research
(FIIRO), Oshodi, Lagos.

 Cultivation of milky mushroom will be done in FUTA environment.

Methods:
 The methods involved will follow the following flow chart;
 Substrate (Rice bran and Saw dust) Maize Grains
Mixing Winnowing
Wetting / Soaking Washing
Bagging Steeping / Fermentation
Pasteurization (800C for 6 hours) Wet Milling
Cooling (24 hrs) Sieving (Muslin Cloth)
Innoculation (Calocybe indica) Sedimentation
Spawn Running Pressing
Pinning Drying
Watering (60 % M. C.) Dry Milling
Cropping (55 – 70% R.H., 30 - 350C) Sieving
Harvesting Ogi Powder
Fresh Milky Mushroom Figure 2: Flow chart for the production
Figure 1: Flow chart for milky mushroom of ‘ogi’ powder
cultivation Source: Ajala and Taiwo, (2018).
Source: Peter, (2003)  
 Turmeric Roots
Sorting
Freshly harvested milky mushroom
Washing
Cleaning / Washing
Cooking (30 minutes)
Cutting / Dicing
Straining
Drying at 600C for 24 hours
Peeling
Milling
Slicing
Sieving (850 µm)
Oven Drying (1000C, 24 hrs)
Milky Mushroom flour
Milling
Turmeric Powder
Figure 3: Flow chart for production of milky
mushroom (Calocybe indica) flour
Figure 4: Processing of turmeric powder
Source: Ajala and Taiwo, (2018).
Source: Emelike, 2020
 FORMULATION TABLE
Samples “Ogi” Powder Milky Turmeric
(%) Mushroom Powder (%)
Powder (%)
Control 100 0 0

A 85 10 5

B 80 15 5

C 75 20 5
 CONCLUSION
 This study will provide an instant ogi powder with improved
nutritional composition made from maize, supplemented with milky
mushroom (Calocybe indica) and fortified with turmeric, thereby,
increasing the awareness of the health benefits attached to milky
mushroom and turmeric with their contribution to food security.
 REFERENCES
 Krishnendu, A., Payel, M., and Subhadip, B. (2016).
Pharmacognostic Standardization of Calocybe indica: A Medicinally
Sound Mushroom. Journal of Chemical and Pharmaceutical
Research. 8(8):743-748. ISSN : 0975-7384 CODEN(USA) :
JCPRC5.
 Peter, O. (2003). Mushroom Cultivation with Appropriate
Technology for Musrooms growrs Publication, Leiden the
Netherlands, pg. 63-126.
 Emelike, N. T. (2020). Functional and Physicochemical Properties of
Turmeric Powder as Affected by Processing Methods. Asian Food
Science Journal. Department of Food Science and Technology,
Rivers State University 19(2): 1-10, ISSN: 2581-7752
 Ajala, A. S. and Taiwo, T. F. Study on Supplementation of ‘Ogi’ with
Oyster Mushroom Flour (Pleurotus ostreatus). J. Nutrition Health
Food Eng. 2018;8(3):287‒291. DOI: 10.15406/jnhfe.2018.08.00284
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