The study aims to enriched ogi using Aduwa defatted protein meal and protein concentrate at 16% protein target inclusion (ogi control only, ogi + 16% protein inclusion with defatted Aduwa protein meal and 16% inclusion with Aduwa protein concentrate. Enrichment of ogi with aduwa proteins significantly (p<0.05) improved the proximate phytochemical and functional properties of the mix while a reverse trend was found for sensory properties.. The protein, fat, crude fibre, ash, bulk density, water absorption capacity, oil absorption capacity foam capacity, percentage dispersibility and total phenolic content of the enriched mix were significantly (p<0.05) higher as compared to control-ogi. The sensory parameters namely colour, texture, mouthful, aroma, appearance, and general acceptability of DAPM-ogi and APC-ogi were significantly (p<0.05) lower than the control-ogi (100% maize ogi). Further, DAPM -ogi and APC-ogi enriched meals were brown in colour and a flouring mix, the sensory appraisal revealed that the control - ogi without enrichment received high sensory scores comparable to the enriched mix samples. The physiochemical and anti-nutrients analysis revealed that enriched DAPM-ogi and APC-ogi are rich in nutrients and are safe.