Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 10 4 2024 10 31 340 355 Jadesola Sanusi Crescent University, Abeokuta Eniola Oni Federal University of Agriculture, Abeokuta, Nigeria Racheal Fashogbon Ajayi Crowther University, Oyo, Nigeria Sherifat Abdulgany Crescent University, Abeokuta Amina Badmos Federal University of Agriculture, Abeokuta, Nigeria Rukayat Olayemi Crescent University, Abeokuta 2025 02 03 2025 07 27 Fermentation of traditional Nigerian foods like Ogi plays a vital role in shaping their safety, nutritional value, and sensory attributes through complex microbial interactions. This study evaluates the microbial and physicochemical aspects of fermented maize, sorghum, and tigernut mixtures to enhance their quality and health benefits. The investigation carried out includes: microbial count, cultural growth, pH level determination, proximate composition, vitamins, minerals, and organoleptic property assessment. The microbial count analysis of isolated Ogi fungi revealed varying growth patterns across different substrates. Notably, maize on Potato Dextrose Agar (PDA) at a 10-7 dilution exhibited robust fungal colonies, reflective of its nutrient-rich nature.  Conversely, lower fungal counts were observed at higher dilutions on Sabouraud Dextrose Agar (SDA), indicating effective microbial load reduction. Cultural growth characteristics exhibited a diverse array of shapes, colors, textures, and growth rates among the fungi isolates. The identification of suspected organisms based on morphological features revealed the presence of Saccharomyces sp. and Aspergillus sp., known for their roles in fermentation and spoilage, respectively. The study tracked pH levels over three days, indicating progressive acidity and ongoing fermentation typical of lactic acid fermentation processes. Proximate and vitamin analyses showcased the nutritional enhancements in maize-sorghum-tigernut mixtures, with elevated fat, fiber, protein, and vitamin content. Organoleptic evaluations demonstrated consumer preference for maize-sorghum Ogi due to its appealing appearance and aroma. In conclusion, the study highlights that strategic blending of maize, sorghum, and tigernut enhances the microbial safety, nutritional composition, and sensory appeal of Ogi. These findings support the development of nutritionally improved, consumer-acceptable fermented foods with potential health benefits and extended shelf life. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/540 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/540/265