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Table 4 Functional properties of the ipekere agbado composite flour

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

Samples Bulk density (g/mL) WAC (mL/g) OAC (mL/g)
CTRL 0.93 ± 0.01a 229.54 ± 6.96a 145.70 ± 6.42c
MB10 0.90 ± 0.02b 215.05 ± 8.72ab 174.34 ± 12.21b
MB20 0.88 ± 0.00b 211.13 ± 12.57ab 186.52 ± 6.74ab
MB30 0.86 ± 0.01b 189.54 ± 6.54b 204.55 ± 5.65a
  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