Item Infomation
Title: | Quality evaluation and storage properties of traditional maize-based snacks: Ipekere Agbado enriched with Bambara groundnut |
Authors: | Oluwamukomi, Matthew Olusola |
Participants: | Oluwajuyitan, Timilehin David Tolulope Makinde, Oluwatobiloba |
Issue Date: | 2021 |
Series/Report no.: | Bulletin of the National Research Centre, Volume 44 (2021), Article number: 165 |
Abstract: | Protein value increased with increase in Bambara groundnut flour inclusion. The value obtained for Na/K and Ca/P ratio of ipekere agbado samples including CTRL were all significantly (p < 0.05) lower than 1.00 and greater than 2.00 respectively. Low bulk density was observed in the enriched products compared with CTRL. Storage properties (TBA, PV and FFA) resulted in noticeable increase with increasing storage periods. The maize-snack stored at 37 °C had significantly (p < 0.05) shorter storage shelf life compared to those stored at 18 °C and 25 °C. |
URI: | http://tailieuso.tlu.edu.vn/handle/DHTL/12521 |
Source: | https://link.springer.com/article/10.1186/s42269-021-00623-w |
ISSN: | 2522-8307 |
Appears in Collections: | Tài liệu mở |
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