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Bulletin of the National Research Centre
Fig. 2 | Bulletin of the National Research Centre

Fig. 2

From: Quality evaluation and storage properties of traditional maize-based snacks: Ipekere Agbado enriched with Bambara groundnut

Fig. 2

Softness index of ipekere agbado samples. Bar with the same superscript are not significantly different (p < 0.05). CTRL: Commercial ipekere agbado (Maize 100%); MB10: (Maize 90% + Bambara groundnut flour 10%) ipekere agbado; MB20: (Maize 80% + Bambara groundnut flour 20%) ipekere agbado; and MB30: (Maize 70% + Bambara groundnut flour 30%) ipekere agbado

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