Effects of Bran and Hull Retention on the Sensory and Nutrients Composition of “Ogi Flour” Prepared from Maize, Millet and Sorghum

The effect of Bran and Hull retention on the sensory nutrient composition “Ogi flour prepared from maize, millet are sorghum were investigated. maize soaked for 72 hours, while was 48 decanted, washed wet milled into a paste which oven dried at 50°C 24 hours fine flour. proximate composition, functional properties, pasting properties “Ogi” determined as well evaluating properties. moisture content, ash, fat, crude fibre, protein carbohydrate respectively ranged thus: 2.63 – 8.67%, 1.13 1.41%, 4.57 7.20%, 1.30 5.75%, 4.27 7.87% 75.84 82.88%. presence Hulls led to decrease in increase ash fat content with values. bulk density, water absorption capacity, swelling power solubility follows: 0.56 0.61g/ml, 1.00 2.00g/g, 5.50 6.95g/g, 16.10 24.40% density ogi, capacity ogi. pastry peak, trough breakdown, final setback viscosities showed values control samples peak time died not differ significantly (P<0.05) between sieved unseived ogi flours. While increased temperature Result evaluation most preferred all attributes. This study revealed that can be by-pass sieving process enhance retention.