International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Effect of Storage Conditions on the Microbiological and Sensory Properties of Maize-Soy Flour Blend and “Agidi


SO Akpapunam, GE Omogo, AT Dendegh, DI Ibe, SI Unam

This study examined the effect of storage conditions on maize-soy flour blend. Preliminary research was conducted using ratio blends of 100:0 to70:30 of maize flour to Soy flour in order to ascertain the best blend formulation for the study. The sensory attributes showed that the ratio 85:15 maize-soy flour blend was preferred. It was packaged in LDPE and HDPE then stored at 30.5 ± 3 °C and relative humidity of 57 and 82 % for 4 months. Packaging significantly (p > 0.05) affected the microbiological and sensory qualities of “soy-fermented maize” flour during storage. Microbiological quality of the soy-fermented maize flour decreased significantly (p > 0.05) from 77 – 0.63 x 103. There was also a decrease in the sensory parameters of the Agidi produced from soy-fermented maize flour. Appearance ranged from 6.15 – 5.05, Aroma 5.70 – 4.50, Taste 6.00 – 4.45 and general acceptability 6.15 – 4.85. The samples packaged in HDPE were more acceptable than other packaging materials.
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