Functional and Some Chemical Properties on the Storage Stability of Agidi Produced from Maize, Soyabeans and Carrot Composite Flour
DOI:
https://doi.org/10.33003/fjs-2026-1012-5724Keywords:
Agidi, Maize, Soyabeans, CarrotsAbstract
Agidi (maize pudding) is a gel-like traditional fermented starchy food mainly made from maize. Maize used in the production of Agidi is limited to some essential nutrient like protein, fat and minerals. The study aims to assess the functional, pH and free fatty acid of Agidi produced from maize, soybean and carrot composite flour. Enriched 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 enriched Agidi samples were analyzed for functional, pH and free fatty acid while storing them under ambient and refrigeration temperatures for Day 1, 3, 5 and 7 after production using standard analytical methods. The functional properties values for loose bulk density, tapped bulk density, water absorption capacity, oil absorption capacity and dispensability ranged from 0.38-0.41 g/cm³, 0.63-0.69 g/cm³, 1.37-1.63 g/g, 1.18-1.32 g/g and 60.5-64.7% respectively. The pH of Agidi stored under ambient and refrigerated condition on the 1st day and 7th day ranged from 4.20-6.12 & 2.90-3.85 as well as 4.20-6.12 & 3.50-4.55 respectively. The use of soybean and carrots in agidi production has been seen to improve the product, based on the examined parameters.
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