IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 9 NO. 1 2023
DOI: https://doi.org/10.56201/rjfsqc.v9.no1.2023.pg21.37

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Nutritional Evaluation and Glycemic Indices of Agidi Produced From Maize (Zea mays) Starch and Cowpea (Vigna unguiculata) Flour Blends

Ohwesiri M. Akusu, David B. Kiin-Kabari, Olaoluwa Jolaoso & Bariwere S. Chibor

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Abstract

The main objective of this work was to evaluate the nutritional properties and glycemic indices of “Agidi” produced from the blends of maize starch and cowpea flour. Starch was extracted from maize after fermenting for 72h and blended with cowpea flour in the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively (maize: cowpea) and labelled sample A, B, C, D and E, respectively. Agidi samples were produced from these blends by cooking and continuous stirring, and labelled accordingly. Percentage moisture, Ash and fat content of the starch and flour blends ranged from 3.27 – 4.13, 0.17 – 1.07 and 1.59 – 4.67, crude fiber, protein and carbohydrate ranged from 1.14- 5.17, 5.74- 23.28 and 62.56 – 87.23, respectively. Percentage Ash, fat, fiber and protein content of the starch/flour blends and the prepared Agidi increased significantly as the percentage substitution of cowpea flour increases. Carbohydrate content reduced as percentage substitution of cowpea increases, with sample A showing significantly higher value of 52.84 %. Energy value of sample E was significantly higher (257.61 kcal/100g). Water absorption capacity, bulk density and least gelation capacity of each sample were not significantly different. pH and viscosity of the Agidi samples ranged from 3.37 – 3.78 and 1.185 – 1.340 pas, respectively, with higher values seen in samples D and E. Glycemic indices of the Agidi samples ranged from 54.20 – 66.23, with low value of 54.20 presented in sample E. Percentage invitro protein digestibility (IVPD) increased with increase substitution of cowpea flour, with sample E given significantly higher value of 17.74 %. IVPD of samples B, C and D were not significantly different. The colour score ranged from 7.45 – 7.10, Aroma ranged from 7.20 - 6.25, these mean scores were not significantly different. Appearance, Aroma and sogginess scores ranged from 6.85 – 7.35, 6.25 – 7.20 and 6.35 – 7.05, The mean scores for Taste, Texture and Overall accep

keywords:

Nutritional, Glycemic Indices, Maize, Cowpea, Agidi

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