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

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

Samples Moisture Crude protein Crude fat Crude fiber Total ash Carbohydrate
CTRL 10.29 ± 1.51a 5.79 ± 0.05d 8.62 ± 0.15c 3.56 ± 0.23a 2.32 ± 0.19b 69.42 ± 1.58a
MB10 8.38 ± 0.44c 8.08 ± 0.04c 11.72 ± 0.45b 2.87 ± 0.06b 2.43 ± 0.11b 66.52 ± 0.60b
MB20 9.24 ± 1.73ab 10.34 ± 0.02b 17.51 ± 0.19b 2.57 ± 0.23b 2.87 ± 0.29b 67.47 ± 1.45b
MB30 9.68 ± 1.12a 12.21 ± 0.04a 21.63 ± 0.41a 1.39 ± 0.11c 3.64 ± 0.18a 51.47 ± 1.45c
*NIS Ref < 10.00 > 10.00 10.00–25.00 < 5.00 < 3.00 > 64.00
  1. Values are mean ± standard deviation. Values with the same superscript in the same column are not significantly different (p < 0.05)
  2. 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
  3. *NIS Ref. (NIS 2004)