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Table 7 Free fatty acid (%) 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 0.24 ± 0.02b 0.45 ± 0.06a 0.64 ± 0.13a 0.64 ± 0.13ab
MB10 0.39 ± 0.00a 0.38 ± 0.13a 0.45 ± 0.06a 0.58 ± 0.06b
MB20 0.27 ± 0.01b 0.45 ± 0.06a 0.90 ± 0.38a 0.83 ± 0.06ab
MB30 0.24 ± 0.02b 0.45 ± 0.06a 0.77 ± 0.13a 1.09 ± 0.19a
25 CTRL 0.32 ± 0.06a 0.64 ± 0.13b 1.47 ± 0.32a 1.65 ± 0.12b
MB10 0.38 ± 0.13a 0.70 ± 0.19b 1.28 ± 0.00a 1.69 ± 0.11b
MB20 0.64 ± 0.13a 1.09 ± 0.19ab 1.76 ± 0.00a 1.86 ± 0.06ab
MB30 0.70 ± 0.19a 1.54 ± 0.26a 1.78 ± 0.02a 2.05 ± 0.00a
37 CTRL 0.32 ± 0.06b 0.83 ± 0.06c 1.41 ± 0.13b 1.47 ± 0.18b
MB10 0.64 ± 0.13ab 1.15 ± 0.13b 1.65 ± 0.12b 1.98 ± 0.06ab
MB20 0.58 ± 0.06ab 1.62 ± 0.04a 1.92 ± 0.13ab 2.24 ± 0.19a
MB30 0.77 ± 0.13a 1.56 ± 0.02a 2.24 ± 0.19a 2.56 ± 0.13a
  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