Abstract
ABSTRACT Maize gruel was prepared by traditional and improved methods. Improved maize gruel (IMGF) took less time (24 hours) than traditional maize gruel (TMGF) (72 hours) to prepare. TMGF was lower in protein (6.7%) than IMGF (11.4%). A higher yield was observed for IMGF (99.4%) than for TMGF (60%). IMGF substituted with okra meal flour at 40% yielded the highest protein (21.9%), fat (13.08%), crude fibre (9.04%), and ash (2.60%). Higher amylograph peak viscosity was noted for TMGF as compared to other ogi (maize gruel) samples. Sensory scores indicate that none of the samples were rejected, although lower scores were given to fortified ogi samples as the level of fortification was increased. The improvement in the nutritional attributes of maize gruel samples will reduce the problem of protein malnutrition.
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