Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein content of the blends. Cookies made with 100% fermented sorghum flour (100FSF) had the highest ash content of 2.73%, while cookies made with 100GPF had the least ash content. Energy values of the cookies ranged between 369.37 and 376.56 kcal/100 g, with cookie formulation 50%CF:50%FSF having the least value and cookies made with 16.7%CF:16.7%FSF:66.6GPF having the highest value. The control (cookies made with wheat) had the highest spread ratio of 24.13, while cookies made with 100FSF had the least spread ratio of 14.97. Cookies made with 100CF were the least fragile. Sensory ratings revealed that cookies containing up to 50% CF and above, compared favorably with those made with wheat flour.

The properties of Ogi derived from malted corn using wet and dry milling processes were studied. Residual protein content of malted Ogi was slightly higher than those of Ogi. Malted dry milled Ogi retained a higher protein level. Malted Ogis gave lower amylograph maximum viscosities than nonmalted Ogis. Other pasting characteristics (starch stability, index of gelatinization and ease of cooking) were not adversely affected by malting in wet milled Ogis. Dry milled malted Ogi had lower stability and index of gelatinization values. Color, texture and flavor of malted and nonmatted Ogi porridges differed (P < 0.05). Ogi porridge and paste derived from malted grains using wet milling were acceptable (P < 0.05).ing characteristics of the Ogi porridge and paste (Agidi) and hence yield unacceptable products.The purpose of this study was to provide data on the chemical, cooking/pasting and sensory properties of Ogi derived from germinated/malted corn using different processing methods.

Cookies were produced from blends of cocoyam, fermented sorghum and germinated pigeon pea flours. The study was carried out to evaluate the effects of varying the proportions of these components on the sensory and protein quality of the cookies. The sensory attributes studied were colour, taste, texture, crispness and general acceptability while the protein quality indices were biological value (BV) and net protein utilization (NPU). Mixture response surface methodology was used to model the sensory and protein quality with single, binary and ternary combinations of germinated pigeon pea, fermented sorghum and cocoyam flours. Results showed that BV and NPU of most of the cookies were above minimum acceptable levels. With the exception of cookies containing high levels of pigeon pea flour, cookies had acceptable sensory scores. Increase in pigeon pea flour resulted in increase in the BV and NPU. Regression equations suggested that the ternary blends produced the highest increase in all the sensory attributes (with the exception of colour).

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