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Maize flours were obtained by wet milling or dry milling processes in traditional fermented ogi flour with or without fortification with soy fractions. The rheological and paste characteristics of the products were assessed. Inclusion of soy fractions affected the rheological and paste characteristics of the products, specifically in improving the gelatinization index of the products. The products could be described as pseudoplastic, which increase in consistency value with increasing concentration of ogi flour. The consistency index (K) values are much lower in dry milled ogi flour than the wet milled ogi flour. This correlates the patterns of the peak viscosities of dry milled ogi flours compared to the wet milled ogi flour. Changes in rheological characteristics were more noticeable with increase in temperature and addition of souring (fermentation) water.

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Composite wheat-cassava and wheat-maize flours were produced in ratio 100:0. 60:40, 50:50, 40:60 and 0:100 respectively. Thermo-physical properties of bread dough were determined. For wheat -cassava composite bread dough, moisture content ranged between 44.02 ± 2.04 to 51.31 ± 2.99% dry basis (db), density (1035.2 ± 20.4 to 975.6 ± 12.6 kg m )3 ), specific heat capacity (2.51 ± 0.61 to 3.01 ± 0.42 kJ kg )1 K) and thermal conductivity (0.362 ± 0.13 to 0.473 ± 0.12 W mK )1 ). While wheat-maize mixture gave 44.14 ± 1.94 to 45.09 ± 1.26%(db) of moisture content, 981.4 ± 16.3-960.4 ± 22.5 kg m )3 density, 1.77 ± 0.17-2.61 ± 0.63 kJ kg )1 K specific heat capacity and 0.36 ± 0.07-0.39 ± 0.02 W mK )1 thermal conductivity. Effects of substitutions was significant on moisture content and thermal conductivity of dough while non significant influence was recorded on density and specific heat capacity at P < 0.05.