Evaluation of Qaulity and Microbial stability of Enriched Ukpo-Oka (A Maize-Based Pudding) Produced from Optimized Maize/Pigeon Pea Flour blend

Ukpo-Oka is an indigenous maize-based steamed pudding typically low in protein but widely consumed in various parts of Nigeria.This study investigated the quality and stability of enriched ukpo-oka produced from an optimized maize-pigeon pea blend. An i-optimal mixture design within the framework of Response. Surface Methodology was employed for the optimization.Maize flour ratio ranged from 50% to 80% and pigeon pea flour ratios ranged from 20% to 50%.Thirteen experimental runs were generated and analysed.