Physico-Chemical Properties Chemical Composition and Acceptability of Instant ‘Ogi’ from Blends of Fermented Maize, Conophor Nut and Melon Seeds

Oluwabukola Ojo D^* and Ndigwe Enujiugha V

Department of Food Science and Technology, School of Agriculture and Agricultural Technology, Federal University of Technology, Akure, Ondo State, Nigeria