ABSTRACT

 This study investigated the effect of different processing methods on the physicochemical properties of soy-ogi. Maize and soybean were the major raw materials used in this study to produce soy-ogi. The blends were divided into three proportion; sample A (dried soy-ogi), sample B (sprouted soy-ogi paste), and sample C (boiled soy-ogi). Three different analyses: proximate, mineral, vitamin and functional analysis were carried out on the samples. There were significant difference (p<0.05) in the proximate composition of the samples. The results showed that sample A had the lowest moisture content (4.53%). It also had the highest protein (63.20%), fibre (0.22%), ash ( I. 11 %), carbohydrate (86.40%), and energy value (384.28kcal/l 00g). Sample A also had the highest calcium (41.18mg/100g), iron (0.99mg/l00g) and vitamin C (24.60mg/100g) content, while sample B had the least mineral composition, with percentage calcium and iron contents of 40. I 3mg/1 00g and 0.86mg/l 00g respectively. Sample C had the least vitamin C content (20.65mg/l O0g). the water absorption capacity of sample A was also the highest. Thus this study revealed that sample A which was formulated by blending dried maize with dried sprouted soybean flour was nutritionally superior to the other samples.