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

Bulletin of the National Research Centre

Table 4 Functional properties of the ipekere agbado composite flour

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

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