ABSTRACT

 Production and quality evaluation of whole grain agidi was studied. The maize slurry was subjected to functional and physiochemical analyses while the agidi samples were analyzed for proximate, physiochemical mineral and sensory properties. Significant differences (p<0.05) exist on the functional properties of the slurry samples with mean values ranges of 87.50 to 93.00% dispersibility, 61.29 to 76.25 °C gelation temperature, 4.43 to 5.85% swelling power, 3.94 to 5.67% solubility and 71.07 to 78.18% syneresis. The physiochemical mean values ranged from 20.78 to 21.60% total solid, 0.02 to 0.03 % TTA, 3.82 to 3.97 pH, 2.22 to 3.92 foam capacity and 51.45 to 69.46% foam stability. The proximate composition values ofthe agidi samples ranged from 39.88 to 46.16% moisture, 0.15 to 0.96% ash, 1.62 to 1.76% fat, 1.68 to 6.56% protein, 0.23 to 0.64% fiber and 44.77 to 56.05% carbohydrate. Significant differences (p<0.05) exist on the mineral composition ofthe mineral composition with mean values range of 3.65 to 7.21 mg/lOOg calcium, 3.57 to4.58 mg/100gmagnesium, 10.79 to 13.36 mg/lOOgiron, 325.50 to 613.63 mg/lOOg sodium and 2.21 to 3.50 mg/lOOg zinc. The physiochemical properties ofthe agidi samples ranged from 3.59 to 4.35 pH, 53.85 to 60.13 % total solid, 0.01 to 0.02 % TTA, 0.20 to 1.68 % foam capacity and 38.79 to 47.50 % foam stability. The sensory scores ofthe agidi samples ranged from 5.15 to 7.45 appearance, 4.90 to 7.65 taste, 5.05 to 7.90 consistency, 5.40 to 7.80 mouthfeel, 4.85 to 7.50 texture and 5.20 to 8.00 general acceptability. The study revealed that Blending maize starch with maize offal in the ratio of 90 % maize starch: 10 % maize offal in agidi production should be encouraged for increased nutritive value and sensory acceptance.