Aims: Extracted tigernut (Cyperus esculentus) “milk” was added to maize (Zea mays) “ogi” to determine its effect on functional, physicochemical, proximate, sensory properties and mineral content of the “ogi”

Methodology: Addition of the tigernut extract was in 25, 50 and 75 ml for sample B, C and D while 100 g “ogi” (sample A) served as control. Analysis was carried out using standard analytical procedures

Results: There was no significant difference (P≥0.05) in pH (3.91 - 4.09) but titratable acidity decreased (0.60 – 0.78 %Lactic acid) and viscosity increased (125.00 – 130.80 Pa.s) significantly (P≤0.05). Functional properties increased significantly (P≤0.05) with sample D having the highest values. Bulk density, water absorption capacity, gelation time, gelation temperature, solubility and swelling index ranged respectively, from 0.74 – 0.78 g/ml, 1.49 – 2.98 ml/g, 35 – 54 s, 73.20 – 79.25^oC, 10.20 – 12.75% and 11.48 – 13.53%. Proximate composition (%) showed significant difference (P≤0.05) in the moisture (4.55-12.58), ash (0.1 - 0.29), fibre (4.32 – 5.34), fat (4.95 - 6.15), carbohydrate (68.37 - 80.14) and protein (5.95 - 7.26) content with sample D having the highest values. Iron, magnesium decreased with tigernut extract addition from 7.63 – 11.95 and 3.34 – 6.24 mg/100g, Sample D had significantly (P≤0.05) the highest content of phosphorus (0.05 – 0.25 mg/100g) and calcium (30.77 – 56.26 mg/100g). No significant difference (P≥0.05) in the sensory attributes with degrees of likeness between like slightly and like moderately.