Abstract
ABSTRACTProtein in ogi, a fermented cereal food common in Nigeria, prepared from 100% corn increased from 9.1g to 13.1 and 14.4g in ogi supplemented with 30% and 40% cowpea, respectively. Similarly, protein in ogi from 100% sorghum increased from 7.lg to 8.4g for ogi at 30% and 11g at 40% cowpea supplementation. A 100% acceptability score was obtained for ogi made from 70% corn supplemented with 30% dehulled cowpea. An acceptability score of 70% was obtained for ogi from 70% sorghum or corn and 30% dehulled cowpea. However, ogi from 60% sorghum or corn and 40% whole cowpea was least acceptable with a score of 20%.
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