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Table 5 Thiobarbituric acid (mg malonaldehyde/kg) of stored ipekere agbado samples at different temperature (°C)

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

Temperature (°C)

Sample

Storage period (days)

2

4

6

8

18

CTRL

0.05 ± 0.01ab

0.13 ± 0.00b

0.38 ± 0.06ab

0.44 ± 0.03b

MB10

0.03 ± 0.01b

0.08 ± 0.01c

0.29 ± 0.01b

0.47 ± 0.02b

MB20

0.07 ± 0.01a

0.18 ± 0.01a

0.42 ± 0.01a

0.55 ± 0.03ab

MB30

0.05 ± 0.01ab

0.08 ± 0.00c

0.48 ± 0.01a

0.65 ± 0.04a

25

CTRL

0.72 ± 0.03a

0.36 ± 0.04a

0.73 ± 0.03b

1.01 ± 0.01b

MB10

0.72 ± 0.01a

0.31 ± 0.07a

0.67 ± 0.02b

1.01 ± 0.02b

MB20

0.12 ± 0.04a

0.35 ± 0.02a

0.78 ± 0.04ab

1.04 ± 0.02ab

MB30

0.06 ± 0.01a

0.22 ± 0.01a

0.86 ± 0.01a

1.09 ± 0.01a

37

CTRL

0.08 ± 0.01a

0.36 ± 0.09a

0.80 ± 0.08b

1.05 ± 0.02b

MB10

0.10 ± 0.60a

0.42 ± 0.06a

0.74 ± 0.02b

1.07 ± 0.01b

MB20

0.08 ± 0.01a

0.27 ± 0.05a

0.87 ± 0.02a

1.04 ± 0.01b

MB30

0.18 ± 0.01a

0.34 ± 0.03a

0.98 ± 0.01a

1.16 ± 0.01a

  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