Abstract: The utilization of groundnut seed as a constituent of sorghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 75 and 100% addition. The product, sorghum groundnut-ogi was evaluated for proximate composition, titratable acidity and vitamins B. A taste panel evaluation was conducted to evaluate the acceptability of the products. The data obtained indicated an increase in protein, ash and fat content. There were no apparent effect of groundnut addition on pH and titratable acidity in the mixtures. The taste panel evaluation and the amylograph pasting characteristics of the groundnut-ogi blends concluded that blends with 50% groundnut addition and beyond were acceptable in improving the nutritive value of ogi for neonates.