Millet was converted into ogi, a naturally fermented cereal product, by the traditional wet milling/wet sieving process and by fermenting millet meal and ground millet malt. Proximate chemical composition, flavanol content, vitamin A and B 2 contents, energy value, protein and starch availabilities and Brabender paste viscosity of millet grain and ogi were determined. Yields of ogi ranged from 67.5 to 96.5%. Protein, ether extract, ash and crude fibre contents were reduced in ogi by 2.3-24, 3.9-25.5, 14.3-28.6 and 6.6-42.3% respectively, while the soluble carbohydrate content of the grain (68.2 AE 12 g kg À1 ) was retained. Flavanol content of millet (1.025 g c-glycosylflavanol equivalent kg À1 grain) was reduced in ogi (0.643-0.872 g c-glycosylflavanol equivalent kg À1 grain). Vitamin A content was reduced by 21.4-53.4% and vitamin B 2 content was increased by 85.7-242.8% on conversion of millet into ogi. Apparent protein availability increased by 91.3-144.9% with papain digestion and by 47.6-109.5% without papain. However, changes in tryptophan (5.6%) and lysine (5.2%) were less marked, except in ogi from malt, which showed 22.2 and 20.8% increases in tryptophan and lysine contents respectively. Apparent carbohydrate availability increased (by 17-93%) but energy value generally remained the same (highest increase 3.4%) when millet was converted to ogi. Conversion of grain to ogi reduced paste viscosity.

The possibility of making bread from composite flour containing 60-80% wheat flour, 10-25% cassava flour and 5-15% Sorrel seeds protein isolate was investigated. The proximate composition, mineral constituents, functional and sensory evaluation were analyzed using standard methods.  The results of the analysis showed that crude protein (8.80±0.36 to 18.70±0.35) and crude fibre (0.77±0.02 to 1.58±0.04) contents of the composite breads increased significantly with increased incorporation of cassava flour and sorrel seed protein isolate flours. The moisture (34.00±1.00 to 32.04±1.00), ash (1.22±0.03 to 0.66±0.03), carbohydrate(54.99±0.25 to 46.83±0.77) and fat (0.24±0.01 to 0.20±0.02) contents were  observed  to  decrease  significantly  with  corresponding  increase  in  the  percentage  of  the  composite  flours from 5-25% for both cassava flour and sorrel seed protein isolate flour. The results of the mineral contents showed that calcium element increased as the level of composite flour increased, while sodium, potassium and magnesium decreased as the level of inclusion increased. The functional properties, water and oil absorption, and swelling index of the composite flour showed varying degrees of variation from the control sample (100% wheat flour). The results of the sensory evaluation showed  that there were no significant  differences  (P>0.05)  in taste, texture, colour, flavour, appearance  and  overall acceptability, however, the  mean  sensory  scores  decreased  with increased  addition  of  cassava flour and  sorrel seed protein isolate  in the composite flour.  The outcome of the research showed that, nutritious bread could be produced from the composite flours of wheat, cassava and sorrel seeds protein isolate.Keywords: Bread, Wheat, cassava, Protein Isolate

In an attempt to provide an alternate rice processing technique and enhance its nutritional quality, Faro 52 (Upland) and Nerica 8 (Lowland) rice grains were subjected to nixtamalisation involving cooking and soaking in a lime solution. The proximate composition, functional properties and pasting characteristics of the nixtamalised and nonnixtamalised rice flours were evaluated. Cakes produced with the rice flours were also subjected to sensory evaluation. Nixtamalisation significantly increased the protein content of upland (NUPRF) and lowland (NLLRF) rice flours by 28.19% and 27.80%, respectively. Nixtamalisation also enhanced the water absorption capacity of the rice flours, while the oil absorption capacity increased significantly. Pasting viscosities of all the nixtamalised flours were lower than their non-nixtamalised samples, while the pasting temperature increased. Nixtamalised rice cakes were not significantly different in colour, texture, flavour and overall acceptability from non-nixtamalised rice cakes. Nixtamalisation may be beneficial in rice processing for enhanced nutritional content and functionality, and the flour may be useful as a thickener and binder in food systems and the production of acceptable cakes.