Nutritional Quality of Ogi (Fermented Maize Gruel) Fortified with Soybean Flour in Kwara State

Ogi, a fermented maize gruel, is a widely consumed weaning food and breakfast cereal in Kwara State, North Central Nigeria, but its low protein density makes it nutritionally inadequate as a sole complementary food for infants. This study evaluates the nutritional quality of ogi fortified with soybean flour at levels of 10, 20, and 30 percent to improve its protein and mineral content. Maize grains were steeped, wet-milled, fermented for 72 hours, and sieved to produce standard ogi slurry. Soybean flour was incorporated as a dry blend at the specified levels. Proximate composition, mineral content (iron, zinc, calcium), anti-nutritional factors, and in vitro protein digestibility were determined using AOAC and standard methods. Sensory evaluation was conducted by 40 caregivers with children aged 6 to 24 months. Results showed that 20 percent soybean fortification increased protein content from 6.8 to 14.2 percent and significantly improved iron and zinc concentrations. Anti-nutritional factors were within safe limits at all fortification levels. Sensory scores declined marginally at the 30 percent level due to beany flavour. The 20 percent level was identified as the optimal formulation, balancing nutritional enhancement with sensory acceptability. The study contributes to infant food fortification literature in the Nigerian context and draws on recent guidelines for complementary food nutrient requirements. Findings are useful for public nutrition programmes and cottage food processors in Kwara State. Keywords: ogi, fortification, soybean, infant nutrition, Kwara State