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

Quality and acceptability of cookies produced from malted sorghum, wheat, and blends of malted sorghum, sprouted soybean and carrot flours were evaluated. Malted sorghum flour was enriched with sprouted soybean and carrot to produce cookies with varying amount of sproted sorghum and carrot (100:0:0, 80:10:10, 70:20:10, 60:30:10 and 50:40:10). The chemical, physical and sensory attributes of cookies were evaluated with results showing significant (p<0.05) differences. Results of chemical compositions of Composite flours and composite cookies showed similar trends. The ranges of cookies contents of moisture, crude protein, crude fat, crude fibre, ash, carbohydrate, energy spread ratio and general acceptability include 5.25-6.79%, 9.88-17.46%, 12.04-18.99%, 0.81-4.67%, 1. . Generally, all nutrients analysed increased with increased substitution of sprouted soybean and carrot flours into mated sorghum flour except moisture and carbohydrates. The results revealed that inclusion of 40% sprouted soybean and 10% carrot into malted sorghum served a complementary purpose in increasing cookies spread ratio and most of the nutrients analysed. Whereas, sensory scores of cookies with 10% sprouted soybean and 10% carrot inclusion compared favourably with the control.

Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

Legumes and cereals stand a great chance as remedies to overcome incidences of protein malnutrition and oxidative stress. Cereal grains such as wheat (WT), millet (ML), maize (MZ) and acha (AC) were blended with cowpea (CP), peanut (PN) and soybean (SO) at varying levels to produce four different blends. Protein contents of the cereal-legume blends were determined and found to be higher as the inclusion level of legumes increased in the blends. Amino acid profiles and antioxidant properties of the flour blends were evaluated. Results showed that leucine was the most abundant (6.52-8.45 g/100 g) essential amino acid in the flour blends while total content of essential amino acids increased as the level of legume incorporation increased in the WT/SO (31.3-36.2 g/100 g) and MZ/CP (34.5-37.4 g/100 g). The antioxidant properties showed that MZ50:CP50 exhibited greater ferric reducing antioxidant power while WT70:SO30 and AC50:SO50 had stronger metal chelation activity and ML50:PN50 scavenged the most DPPH radicals when compared to the other flour blends. The results suggest that the composite flours have the potential to be used as ingredients for the formulation of food products with high levels of essential nutrients in addition to antioxidant benefits.