QUALITY EVALUATION OF AGIDI (MAIZE PUDDING) ENRICHED WITH FLOUR BLENDS OF SOYBEANS AND CARROT

Abstract

Agidi (maize pudding) is a gel-like traditional fermented starchy food mainly made from maize. Maize used in the production of agidi is limiting in some essential nutrients. The study aims to assess the quality properties agidi produced from maize, soybean and carrot composite flour. Agidi was produced from the blends of maize, soybean and carrots at ratio; 100 maize flour for sample A (control), 85:10:5 sample B, 80:15:5 sample C, 75:20:5 sample D, and 70:25:5 sample E. The agidi samples were analyzed for proximate composition and minerals using standard methods. Moisture, fiber, protein, ash, fat, carbohydrate and energy content ranged from 22.4 - 31.5%, 0.08 - 1.04%, 8.7-19.7%, 0.08-0.64%, 4.7-8.2%, 48.0-54.9 %, 223.0 - 275.5 kcal/100g respectively.  Iron, zinc, calcium and potassium content ranged from 0.947-2.997 mg/100g, 0.121-0.551mg/100g, 23.179-58.694mg/100g, and 5.575-10.201mg/100g respectively. The addition of soybeans and carrots to agidi significantly changed its proximate composition. These findings highlight the potential of this enrichment strategy to enhance the nutritional value of staple foods and promote better health outcomes.