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Research Articles

Chemical composition and consumer acceptability of agidi (maize gel) enriched with orange-fleshed sweet potato and soybean

Authors:

F. L. Kolawole ,

University of Ilorin, Ilorin, NG
About F. L.
Department of Home Economics and Food Science
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S. A. Oyeyinka,

University of the South Pacific, Apoa, WS
About S. A.
School of Agriculture and Food Technology
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M. A. Balogun,

University of Ilorin, Ilorin, NG
About M. A.
Department of Home Economics and Food Science
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F. F. Oluwabiyi

University of Ilorin, Ilorin, NG
About F. F.
Department of Home Economics and Food Science
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Abstract

Vitamin A deficiency remains a serious public-health concern in developing nations of the world. Staple foods such as maize gruel and maize gel may be used as carriers of beta-carotene that could be used to reduce the prevalence of this diseases, especially among children. In this study, maize gel (agidi) was enriched with orange fleshed sweet potato (OFSP) and soybean to improve the vitamin A and protein intake of regular consumers of agidi. The protein, ash, crude fibre and fat contents of the agidi samples increased with increased amounts of OFSP and soybean providing a balanced protein-energy diet. There was also a significant increase in the mineral, phytochemical and vitamin composition of the agidi-fortified samples when compared to the control (maize agidi). The significant increase in the beta-carotene (pro-vitamin A) of the OFSP-soybean maize agidi is an advantage for consumers especially in the management of vitamin A deficiency (VAD). The enriched agidi samples compared well with maize agidi in some sensory characteristics and were also acceptable.
How to Cite: Kolawole, F. L., Oyeyinka, S. A., Balogun, M. A., & Oluwabiyi, F. F. (2020). Chemical composition and consumer acceptability of agidi (maize gel) enriched with orange-fleshed sweet potato and soybean. Ceylon Journal of Science, 49(4), 463–469. DOI: http://doi.org/10.4038/cjs.v49i4.7826
Published on 24 Dec 2020.
Peer Reviewed

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