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

Bulletin of the National Research Centre

Table 2 Proximate composition (g/100 g) of fresh ipekere agbado samples

Samples	Moisture	Crude protein	Crude fat	Crude fiber	Total ash	Carbohydrate
CTRL	10.29 ± 1.51^a	5.79 ± 0.05^d	8.62 ± 0.15^c	3.56 ± 0.23^a	2.32 ± 0.19^b	69.42 ± 1.58^a
MB10	8.38 ± 0.44^c	8.08 ± 0.04^c	11.72 ± 0.45^b	2.87 ± 0.06^b	2.43 ± 0.11^b	66.52 ± 0.60^b
MB20	9.24 ± 1.73^ab	10.34 ± 0.02^b	17.51 ± 0.19^b	2.57 ± 0.23^b	2.87 ± 0.29^b	67.47 ± 1.45^b
MB30	9.68 ± 1.12^a	12.21 ± 0.04^a	21.63 ± 0.41^a	1.39 ± 0.11^c	3.64 ± 0.18^a	51.47 ± 1.45^c
*NIS Ref	< 10.00	> 10.00	10.00–25.00	< 5.00	< 3.00	> 64.00

Values are mean ± standard deviation. Values with the same superscript in the same column 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
^*NIS Ref. (NIS 2004)