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Utilization of cheap and readily available staple food products such as high quality cassava flour (HQCF) in substituting more expensive wheat flour is increasing. Mushroom addition can be use to enhance the nutritional value of such food products. Wheat, mushroom, and HQCFs were blended together in 11 different proportions with 100% wheat flour as control. The nutritional and functional qualities of the composite flour samples were determined. Data obtained were subjected to analysis of variance and means separated using Duncan multiple range test. There were significant (p < 0.05) differences in the functional properties, chemical and mineral composition of the composite flour samples. Significant (p < 0.05) differences were also observed in the pasting profile of the composite flours. Peak, breakdown and trough viscosities increased with increasing HQCF inclusion while the amino acid profile of the flour blends showed significant (p < 0.05) difference. Lysine content increased with increasing mushroom inclusion and the dominant fatty acid found was linoleic acid. Practical applications Use of HQCF for baking application is an emerging nontraditional use of cassava in Nigeria. It is intended to be used as raw material in the food and beverage industry for the manufacture of various ready to eat snack foods and bread. To improve the nutritional properties of the composite flour (wheat with HQCF), an underutilized but readily available protein‐rich food commodity (mushroom) was added. The effects of mushroom addition on the nutritional composition, pasting and functional properties of the composite flour were determined.

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Maize was cofermented with pigeon pea for ogi production and evaluated for microbiological qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 h at 27 ± 2°C, and microbiological and sensory qualities analyzed were carried out using analysis of variance. Values were significant at p ≤ .05. Results showed that there was a gradual decrease in the pH and increase in total titratable acidity (TTA), respectively, during fermentation in all the samples. At the end of fermentation, pH ranged from 3.47 to 4.27 and TTA ranged from 0.47% to 0.54%, respectively. Total heterotrophic count (THPC) ranged from 5.76 to 5.90 log cfu/g; lactic acid bacteria (LAB) from 6.15 to 5.98 log cfu/g; and yeasts from 5.51 to 5.79 log cfu/g. Microorganisms isolated were lactic acid bacteria (Lactobacillus buchneri, L. casei, L. pentosus, Pediococcus pentosaceus), yeasts (Saccharomyces cerevisiae, Candida kefyr, C. krusei, C. tropicalis), molds (Aspergillus niger, A. flavus, Penicillium oxalicum, Mucor racemosus and Rhizopus stolonifer) and other aerobic bacteria (Klebsiella oxytoca, Enterobacter amnigenus, Staphylococcus xylosus, Bacillus subtilis, B. firmus, Corynebacterium kutscheri, C. striatum, and C. afermentans). In conclusion, the total heterotrophic plate count (THPC) in fortified maize: pigeon pea products was very high. This could constitute health hazards to infants as weaning foods. However, the microbial loads could be reduced through heat treatment as ogi is usually boiled or treated with boiled water before consumption and it can therefore be concluded that the fortified maize: pigeon pea products could be used as weaning foods.