Proximate, functional and sensory properties of OGI” flour produced from maize-millet formulated blends

‘Ogi’ were formulated from maize and millet evaluated for proximate, functional sensory properties. The different samples combined in the ratio of 80:20, 65:35 50:50 (maize: millet) with 100% ogi serving as control sample. results proximate composition showed that had higher moisture (5.38%); protein (10.05%); fat (10.76%) energy value (427.56kcal) lower ash (n0.98%), fibre (0.20%) carbohydrate (72.63%). bulk density, water absorption capacity, oil capacity swelling decreased 0.67-0.63g/ml; 10.20-9.16mg/g; 11.99-10.1mg/g 0.45-0.22% respectively level increased blends. Sensory evaluation a significant difference exists between other it was rated best terms all attributes assessed values 6.40 (colour); 6.10 (taste); 6.1 (aroma); 6.20 (consistency) 6.30 (general acceptability). Sample produced 80% 20% compared favourably sample taste, consistency general acceptability. This study has shown good nutritional properties can be blends millet.