Production And Quality Evaluation Of Whole Grain Agidi

ABSTRACT

Production and qualityevaluation of whole grain agidi was studied. The maize slurry was subjected to functional and physiochemical analyses while the agidisamples were analyzed for proximate, physiochemical mineral and sensoryproperties. Significant differences (p<0.05) exist on the functionalproperties of the slurry samples with mean values ranges of 87.50 to 93.00% dispersibility, 61.29 to 76.25 ^oC 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 of the 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 of the mineral composition with mean values range of 3.65 to 7.21 mg/100g calcium, 3.57 to 4.58 mg/100g magnesium, 10.79 to 13.36 mg/100g iron, 325.50 to 613.63 mg/100g sodium and 2.21 to 3.50 mg/100g zinc. The physiochemical properties of the 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 of the 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.