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

Bulletin of the National Research Centre

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

Elements	CTRL	MB10	MB20	MB30
Na	183.5 ± 2.50^b	157.00 ± 1.00^a	136.00 ± 2.00^c	182.50 ± 1.50^b
K	204.50 ± 0.50^a	203.00 ± 1.00^c	195.00 ± 3.00^b	194.50 ± 0.50^b
Ca	2.60 ± 0.10^a	1.51 ± 0.01^b	1.50 ± 0.01^b	1.49 ± 0.01^b
Mg	1.21 ± 0.01^a	0.82 ± 0.02^d	0.91 ± 0.01^c	1.11 ± 0.01^b
Zn	0.32 ± 0.01^a	0.25 ± 0.01^b	0.20 ± 0.01^c	0.24 ± 0.02^bc
Cu	0.15 ± 0.01^b	0.18 ± 0.00^a	0.12 ± 0.01^c	0.10 ± 0.0^c
P	0.32 ± 0.00^b	0.26 ± 0.00^d	0.33 ± 0.00^a	0.28 ± 0.00^c
Fe	0.21 ± 0.02^c	0.30 ± 0.01^a	0.20 ± 0.01^c	0.25 ± 0.01^b
Na/K	0.90^b	0.77^c	0.70^d	0.94^a
Ca/P	8.13^a	5.81^b	4.55^d	5.32^c

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