Nutritional composition of ogi and its by-products

The nutritional composition of ogi and its by-products were evaluated with respect to proximate composition, mineral contents and physicochemical properties using standard methods of analysis. The results showed that guinea corn contained more protein (17.52%) than maize (11.24%), but was lower in nitrogen free extract, lipid and minerals (P, K, Na, Fe, Zn and Cu). The predominant content of residue was fibre.