Ogi produced from two varieties of maize (White and yellow) at different length of fermentation using same method of processing were analyzed for chemical, functional, pasting and sensory qualities. For varietals influence, there were significant different in protein (10.05-10.55 %), Ash (0.86-1.10 %), moisture content (8.88-10-33 %). Functional properties of water absorption capacity ranged between 66.28-68.77 %, for swelling power 8.08-9.88 %, for solubility 7.02 -8.56 for Bulk density 0.623-0.66, for amylose 17.66-19.25 %. Pasting properties ranged between 143.58-176 RVU for peak viscosity, trough 115.42 -132.42 RVU, breakdown 28.17-43.58 RVU, setback 31.75-53.17 RVU. There were significant difference (p<0.05) in the sensory qualities of Ogi powder samples except for texture. Result of sensory evaluation shows that Ogi made from yellow variety of fermentation length of 3 days are more acceptable than Ogi made from white variety of fermentation length of 5 days. Therefore yellow Ogi has highest percentage protein, water absorption capacity, odour, colour, texture and overall acceptability by the panelist.

Ogi is a fermented maize product which is commonly used as weaning food for children and as breakfast for adults. This study was conducted to evaluate the effect of enrichment with turmeric and ginger on some quality parameters of ogi flour. Turmeric and ginger slurries were prepared and added to the ogi slurry at different percentages as follows: 0CC (100% ogi), GN1 (95% ogi + 5% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 (95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi + 15% turmeric). The samples were fermented for 48 h, dried at 55 °C for 24 h to flour and then packaged. Microbial, pH and total titratable acidity (TTA) evaluations were carried out on the samples during fermentation. Nutritional and anti-nutritional contents were also determined. Results showed that the pH of the spiced ogi slurry decreased as total titratable acidity increased during fermentation. The proximate composition showed significant differences (p≤0.05) and increased with the addition of ginger and turmeric, respectively. Considering the ash, crude fat and crude protein contents, the sample TM1 had the highest value of 1.21, 5.92, and 11.89%, while the sample 0CC had the lowest value of 0.64, 3.64, and 5.58%, respectively. The vitamin determinations showed that the sample TM3 had the highest values of vitamin B2, B6 and D. The highest value was recorded in Vitamin C for the sample GN3 (85% ogi + 15% ginger), while the lowest value was recorded in the sample TM1 (95% ogi + 5% turmeric). Tannin, phytate and trypsin inhibitor showed the highest values in the sample TM3. The sensory evaluation showed that the sample GN1 was the most preferred sample. The study established that the enrichment of ogi with turmeric and ginger slurries will improve the nutritional status of major consumers of ogi.