African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 964

Full Length Research Paper

Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour blends for “agidi” production

Ikya, J. K.*, Gernah, D. I. and Sengev, I. A.
Department of Food Science and Technology, University of Agriculture, P.M.B. 2373, Makurdi, Benue State, Nigeria.
Email: [email protected]

  •  Accepted: 30 October 2013
  •  Published: 31 December 2013


Composite flours containing 100:0, 85:15, 80:20 and 70:30 fermented maize and full fat soy flours, respectively were prepared. The effect of the soy flour supplementation on the proximate composition and nutritive values of the blends were evaluated. “Agidi”, a maize based fermented food product produced from the blends were subjected to sensory evaluation. The result shows higher protein contents (16:55, 20.63 and 20.77%) than the fermented maize used as control (8.92%). There were corresponding increases in the fat, ash and energy contents of the blends. The weight gains of the rats fed the diets containing 20 and 30% soy flour (2.25 and 2.30 g) and then protein efficiency ratio (PER) (2.00, 2.10) were not significantly different from those of casein (2.35 and 2.50 g, respectively) (P>0.05). No statistical differences were found for colour, consistency, flavour and overall acceptability among the “agidi” products (P>0.05). The blends containing 20 and 30% full fat soy flour were found to have the best potential for “agidi” production.

Key words: Proximate composition, composite flour, agidi, fermented food, sensory evaluation, nutritional evaluation.