Skip to main content

Table 3 Mineral composition (mg/100 g) of fresh ipekere agbado samples

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

Elements

CTRL

MB10

MB20

MB30

Na

183.5 ± 2.50b

157.00 ± 1.00a

136.00 ± 2.00c

182.50 ± 1.50b

K

204.50 ± 0.50a

203.00 ± 1.00c

195.00 ± 3.00b

194.50 ± 0.50b

Ca

2.60 ± 0.10a

1.51 ± 0.01b

1.50 ± 0.01b

1.49 ± 0.01b

Mg

1.21 ± 0.01a

0.82 ± 0.02d

0.91 ± 0.01c

1.11 ± 0.01b

Zn

0.32 ± 0.01a

0.25 ± 0.01b

0.20 ± 0.01c

0.24 ± 0.02bc

Cu

0.15 ± 0.01b

0.18 ± 0.00a

0.12 ± 0.01c

0.10 ± 0.0c

P

0.32 ± 0.00b

0.26 ± 0.00d

0.33 ± 0.00a

0.28 ± 0.00c

Fe

0.21 ± 0.02c

0.30 ± 0.01a

0.20 ± 0.01c

0.25 ± 0.01b

Na/K

0.90b

0.77c

0.70d

0.94a

Ca/P

8.13a

5.81b

4.55d

5.32c

  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