Ogi powders were made from normal corn, corn plus lysine and tryptophan, and opaque-2 corn by grinding, steeping, fermenting, supplementing and drum drying. Compositional, nutritional, organoleptic, and storage properties of the powders were determined. Processing did not decrease protein content of the corn but total and available lysine were significantly reduced. Tryptophan levels were more stable to processing and in two of the powders increased, probably due to fermentation. All powders were acceptable to a Nigerian taste panel when made into ogi porridge, and storage of powders at 30°C for 18 wk caused only small changes in acceptability. The nutritional quality of the powders as judged by PER values, however, was substantially decreased by processing. The data suggest that supplementation with lysine and other amino acids following rather than preceding drying may be beneficial.

Moin-moin, a very popular cowpea dish in Nigeria, was made into a ready-to-eat, shelf-stable canned product. An ingredient composition suitable for canning was formulated.The heat penetration characteristics of the product were determined and a safe retort process was established. The canned mom-moin was compared with steamed (traditional) moin-moin by a group of Nigerian taste panelists. .The acceptance-of the canned moin-moin was excellent and equal to that of the steamed moin-moin in all organoleptic characteristics. Proximate chemical compositions of the moin-moin products were determined.

Canned moin‐moin was studied for nutritional and sensory properties after processing and following storage at 22.2°C and 29.4°C for periods up to 6 months. Comparisons were made with freshly prepared, traditional steamed moin‐moin. The canned product remained a very good source of thiamin after thermal processing and storage losses. Chemical assays of lysine, available lysine, methionine, and tryptophan showed no losses of these amino acids from processing or storage, but PER values indicated that thermal processing significantly decreased protein quality of products in rat feeding studies. PER values of canned product then remained stable in storage. After 6 months at both storage temperatures, a Nigerian taste panel ranked overall acceptability of the canned product at 6.5 on a 9 point nedonic scale, compared to 7.5 for the freshly prepared traditiona moin‐moin.