Grain amaranth was evaluated for its ogi making quality. Amaranth, whi
ch produced lower (70%) yield of ogi than corn (80%), had higher prote
in content of 12.2% for its ogi than that of corn with a corresponding
value of 6.7%. Nutrient losses were lower for amaranth than corn ogi.
Amylograph pasting viscosity showed that amaranth ogi had slightly hi
gher peak viscosity and lower setback value than corn ogi. It was appa
rent that amaranth grains would be suitable for ogi manufacture.