Chemical and Functional Properties of Composite Flours Made from Fermented Yellow Maize, Bambara Groundnut, and Mango Fruit for ‘Ogi’ Production

The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, mango for possible use as complementary food. Flours were prepared from yellow maize variety, groundnut pulp blended in ratios 100/0/0, 90/5/5, 85/10/5, 75/20/5, 70/25/5 65/30/5 labelled samples A, B, C, D, E F respectively.
 Standard methods used to evaluate control properties, properties. Analysis showed an increase moisture content, proteins (19.28% sample A 23.81 % F), lipids, carbohydrate. Crude fibre content ranged 2.97% Sample 1.91% A. Ash generally increased 1,62% 2.58% F.
 Phosphorus, Calcium Potassium increasing trend follows; (154 mg/100 g 186.86 (392.67 gin a 399.94 (183.56 192.02 F) Provitamin ascorbate significant than control. All anti-nutrient compositions within tolerable levels
 There was no difference swelling indices different flour blends; highest water absorption capacities seen (1.36 g/ml) while lowest (1.15 g/ml). Water capacity therefore with substitution BG powder. Results that supplementing Yellow powder considerably improved protein flour, hence they can find useful application ogi production.