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The proximate, anti-nutrient and sensory properties of millet ogi supplemented with treated African oil bean flour were evaluated. Millet ogi was produced using traditional method which involved soaking, wet milling, fermentation and drying. African oil bean seeds were decoated, roasted, fermented and defatted under controlled experiment. Flours obtained were substituted with millet ogi at 10 and 20% levels. The results show that there was significant (P ≤ 0.05) increase in fat, crude protein and energy value and a converse decrease in the carbohydrate content. Fermentation and roasting significantly (P ≤ 0.05) reduced oxalate and tannin contents of the blends. However, phytate and phytate phosphorus were not significantly (P ≥ 0.05) affected. In sensory attributes, samples containing fermented African oil bean flour compete favourably with the control while samples having roasted blends had the least acceptability.        Key words: Millet, African oil bean seed, ogi, roasting, fermentation.

african journal of food science

Proximate, anti-nutrient and sensory properties of ogi, a millet based gruel supplemented with treated African oil bean (Pentaclethra macrophylla Benth.) seed flour