Energy, proximate and sensory attributes of soy- fortified œagidi

Abstract

Maize and soybean were bought from Anyigba major market, Kogi State. Agidi was prepared using maize and soybean in the ratios 100: 0, 80:20 and 70:30 respectively. The proximate compositions of the sample were determined using AOAC methods. The crude protein content was determined by micro-Kjeldahl method, using 6.25 as the nitrogen conversion factor. The crude fat content was determined by Soxhlet extraction method using petroleum ether. The ash content was determined by incinerating the samples at 600°C in a muffle furnace. Carbohydrate was obtained by difference, while energy was calculated using the Atwater Conversion factors in KJ and Kcal (17 KJ/4Kcal, 17KJ/4Kcal, and 37KJ/9Kcal, for protein, carbohydrate and lipid respectively. Sensory evaluation was carried out using standard methods and data generated were also analysed using standard methods. The, protein (20.63 and 20.77%), fat (7.71 and 7.99%) and fiber (2.41 and 2.71%) contents of soy-fortified agidi were significantly (p<0.05) higher than those 100% agidi (8.92%, 4.85%, and 1.92% respectively). Sensory attributes of colour, consistency and flavor of 100% agidi were preferred to those of soy-fortified agidi. The presence of high protein, fat and fiber in soy-fortified agidi will enhance the nutrient intake of those that consume it.