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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