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Table 6 Peroxide value (mEq/kg) of oil extract from 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 0.50 ± 0.10a 0.50 ± 0.10b 1.39 ± 0.60a 1.69 ± 0.30c
MB10 0.30 ± 0.10a 0.70 ± 0.10b 2.09 ± 0.70a 1.89 ± 0.10c
MB20 1.20 ± 0.40a 1.10 ± 1.00ab 2.29 ± 0.10a 2.89 ± 0.10b
MB30 0.90 ± 0.30a 1.49 ± 0.30a 2.49 ± 0.50a 4.18 ± 0.20a
25 CTRL 0.10 ± 0.20a 1.79 ± 0.20b 3.09 ± 0.50b 4.08 ± 0.30b
MB10 1.20 ± 0.40a 2.09 ± 0.10b 3.88 ± 0.30ab 4.68 ± 0.50b
MB20 1.79 ± 0.20a 1.10 ± 0.10c 5.38 ± 0.60ab 6.37 ± 0.40a
MB30 1.99 ± 0.20a 2.89 ± 0.10a 6.37 ± 1.00a 7.07 ± 0.30a
37 CTRL 0.10 ± 0.20b 2.89 ± 0.70a 4.18 ± 0.20c 4.78 ± 0.40b
MB10 1.39 ± 0.20ab 3.69 ± 0.70a 5.33 ± 0.15bc 6.08 ± 0.10ab
MB20 1.69 ± 0.30ab 4.28 ± 0.90a 6.47 ± 0.30ab 7.27 ± 0.70a
MB30 2.39 ± 0.40a 4.58 ± 1.40a 7.37 ± 0.80a 7.77 ± 0.80a
  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