Comparison of textural and compositional attributes of green and white asparagus produced under commercial conditions

Maize ogi was supplemented with 10 and 20% toasted and untoasted okra meals. Yields and chemical composition of ogi, and okra meal, and ogi substituted with okra meal were determined. Brabender paste properties of ogi and ogi substituted with okra meal mixtures were determined. Sensory acceptability of cooked colored and flavored ogi pastes was determined. Yields of ogi were 67.8% while yields of the toasted and untoasted okra seed meals were 35.1 and 39.9% respectively. Supplementing ogi with okra meal increased protein,ash, oil and fiber contents, but reduced ogi viscosity. Addition of yellow color did not significantly improve the color rating, but addition of vanilla flavor improved the flavor of ogi supplemented with untoasted okra meal significantly.