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.