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Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98% -4.68%, fat content 1.10 -2.60%, ash content 1.82 -2.90%, crude fibre 2.30 -2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20% -83.5%, moisture 11.60% -12.60% and acidity 0.40 -0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17 -177.17, trough viscosity 98.33 -161.00, breakdown 7.83 -16.71, final viscosity 150.50 -251.67, set back 52.17 -90.67 and pasting time between 6.87 -6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2 -80.020C. Sensory evaluation showed that there were significant differences in the samples examined

This paper focused on milling methods for pepper. Four milling methods were considered;

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples: 100% gari (coded SLY), 90% gari with 10% BGF (coded ATS), 85% gari with 15% BGF (coded FEA), and 80% gari with 20% BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68%, fat content 1.10-2.60%, ash content 1.82-2.90%, crude fibre 2.30-2.42%. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.