Bulletin of the National Research Centre

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)
Temperature (°C)	Sample	2	4	6	8
18	CTRL	0.05 ± 0.01^ab	0.13 ± 0.00^b	0.38 ± 0.06^ab	0.44 ± 0.03^b
	MB10	0.03 ± 0.01^b	0.08 ± 0.01^c	0.29 ± 0.01^b	0.47 ± 0.02^b
	MB20	0.07 ± 0.01^a	0.18 ± 0.01^a	0.42 ± 0.01^a	0.55 ± 0.03^ab
	MB30	0.05 ± 0.01^ab	0.08 ± 0.00^c	0.48 ± 0.01^a	0.65 ± 0.04^a
25	CTRL	0.72 ± 0.03^a	0.36 ± 0.04^a	0.73 ± 0.03^b	1.01 ± 0.01^b
	MB10	0.72 ± 0.01^a	0.31 ± 0.07^a	0.67 ± 0.02^b	1.01 ± 0.02^b
	MB20	0.12 ± 0.04^a	0.35 ± 0.02^a	0.78 ± 0.04^ab	1.04 ± 0.02^ab
	MB30	0.06 ± 0.01^a	0.22 ± 0.01^a	0.86 ± 0.01^a	1.09 ± 0.01^a
37	CTRL	0.08 ± 0.01^a	0.36 ± 0.09^a	0.80 ± 0.08^b	1.05 ± 0.02^b
	MB10	0.10 ± 0.60^a	0.42 ± 0.06^a	0.74 ± 0.02^b	1.07 ± 0.01^b
	MB20	0.08 ± 0.01^a	0.27 ± 0.05^a	0.87 ± 0.02^a	1.04 ± 0.01^b
	MB30	0.18 ± 0.01^a	0.34 ± 0.03^a	0.98 ± 0.01^a	1.16 ± 0.01^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

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