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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