PRODUCTION AND QUALITY EVALUATION OF WHOLE GRAIN AGIDI

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ABSTRACT


Production and quality evaluation of whole grain agidi was studied. The maize slurry was subjected to functional and physiochemical analyses while the agidi samples were analyzed for proximate, physiochemical mineral and sensory properties. Significant differences (p<0.05) exist on the functional properties of the slurry samples with mean values ranges of 87.50 to 93.00% dispersibility, 61.29 to 76.25 oC gelation temperature, 4.43 to 5.85% swelling power, 3.94 to 5.67% solubility and 71.07 to 78.18% syneresis. The physiochemical mean values ranged from 20.78 to 21.60% total solid, 0.02 to 0.03 % TTA, 3.82 to 3.97 pH, 2.22 to 3.92 foam capacity and 51.45 to 69.46% foam stability. The proximate composition values of the agidi samples ranged from 39.88 to 46.16% moisture, 0.15 to 0.96% ash, 1.62 to 1.76% fat, 1.68 to 6.56% protein, 0.23 to 0.64% fiber and 44.77 to 56.05% carbohydrate. Significant differences (p<0.05) exist on the mineral composition of the mineral composition with mean values range of 3.65 to 7.21 mg/100g calcium, 3.57 to 4.58 mg/100g magnesium, 10.79 to 13.36 mg/100g iron, 325.50 to 613.63 mg/100g sodium and 2.21 to 3.50 mg/100g zinc. The physiochemical properties of the agidi samples ranged from 3.59 to 4.35 pH, 53.85 to 60.13 % total solid, 0.01 to 0.02 % TTA, 0.20 to 1.68 % foam capacity and 38.79 to 47.50 % foam stability. The sensory scores of the agidi samples ranged from 5.15 to 7.45 appearance, 4.90 to 7.65 taste, 5.05 to 7.90 consistency, 5.40 to 7.80 mouthfeel, 4.85 to 7.50 texture and 5.20 to 8.00 general acceptability. The study revealed that Blending maize starch with maize offal in the ratio of 90 % maize starch:10 % maize offal in agidi production should be encouraged for increased nutritive value and sensory acceptance.




TABLE OF CONTENTS

 

Title page                                                                                                                                i

Declaration                                                                                                                              ii

Certification                                                                                                                            iii

Dedication                                                                                                                              iv

Acknowledgements                                                                                                                v                                                                          

Table of contents                                                                                                                    vi

List of tables                                                                                                                           x

List of figures                                                                                                                         xi

List of plates                                                                                                                           xii

List of appendices                                                                                                                   xiii

Abstract                                                                                                                                  xiv                                                                                                                      

CHAPTER ONE: INTRODUCTION

1.1       Background to the study                                                                                            1

1.2       Statement of problems                                                                                                3

1.3       Justification of study                                                                                                  3

1.4       Objectives of the study                                                                                               4

 

CHAPTER TWO: LITERATURE REVIEW

2.1       Cereals: Overview                                                                                                       5

2.1.1    Whole grain cereals                                                                                                     6

2.1.2    Nutritional contents of whole grain cereals                                                                6

2.1.3    Health benefits of cereals                                                                                           9

2.2       Maize: Production and classification                                                                          9

2.2.2    Advances in Global Maize Production                                                                       10

2.3       Nutritional value of maize                                                                                          11

2.3.1    Phytochemical value of maize                                                                        13

2.3.2    Carotenoids                                                                                                                 13

2.3.3    Phenolic compounds                                                                                                   13

2.3.4    Phytosterols                                                                                                                14

2.4       Health Benefits of Maize                                                                                            14

2.5       Approaches to improving the nutritive value of maize                                               16

2.6       Utilization of maize                                                                                                    17

2.7       Food enrichment                                                                                                         19

2.8       Micro nutrient deficiency                                                                                           19

2.8       Other quality parameters                                                                                             20

2.8.1    Proximate composition                                                                                               20

2.8.2    Minerals                                                                                                                      20

2.8.3    Sensory evaluation                                                                                                      21

CHAPTER 3: MATERIALS AND METHODS

3.1       Source of raw materials                                                                                              22

3.2       Sample preparation                                                                                                     22

3.2.1    Production of whole maize slurry and starch                                                             22

3.3       Formulation of blends                                                                                                 22

3.4       Production of Agidi (corn jellos)                                                                                 22

3.5       Proximate analysis                                                                                                      29

3.5.1    Moisture content determination                                                                                  29

3.5.2    Ash content determination                                                                                         29

3.5.3    Determination crude fiber                                                                                           30

3.5.4    Fat determination                                                                                                        31

3.5.5        Crude protein determination                                                                                       31

3.5.6        Carbohydrate determination                                                                                       32

3.6       Determination of the energy value                                                                             32

3.7       Mineral analysis                                                                                                          32

3.8       Physicochemical properties                                                                                         33

3.8.1    Determination of pH                                                                                                   33

3.8.2    Determination of total titratable acidity                                                                     33

3.8.3    Determination of total solid                                                                                        34

3.9       Functional properties                                                                                                  34

3.9.1    Gelatinization Temperature                                                                                         34

3.9.2    Solubility                                                                                                                     34

3.9.3    Dispersibility determination                                                                                        34

3.9.4    Swelling power of flours/meals                                                                                  35  

3.9.5    Syneresis determination                                                                                              35

3.10     Sensory evaluation                                                                                                      36

3.11     Statistical analysis and experimental design                                                               36

 

CHAPTER 4: RESULTS AND DSICUSSION

4.1       Functional properties of raw maize slurry samples                                                     37

4.2       Physicochemical properties of maize slurry                                                                40

4.3       Proximate composition of gelled agidi samples                                                          43

4.4       Mineral composition of the agidi samples                                                                  47

4.5       Physicochemical properties of gelled agidi samples                                                   50

4.6       Sensory evaluation of the agidi samples                                                                     52

 

CHAPTER 5: CONCLUSION AND RECOMMENDATIONS

5.1       Conclusion                                                                                                                  54

5.2.      Recommendations                                                                                                      54

REFERENCES                                                                                                                      55

 

 

 

 

 

 

 

 

 

LIST OF TABLES

 

 

Table 2.1: Composition per 100 g of edible portion of maize                                    12

 

Table 3.1: Formulation of blends for agidi (corn jellos) Production                                       25

Table 4.1 Functional properties of maize slurry samples                                                        38

Table 4.2 Physicochemical properties of maize slurry                                                            41

Table 4.3 Proximate composition of agidi samples                                                                 44

Table 4.4 Mineral composition (mg/100g) of the agidi samples                                             48

Table 4.5 Physicochemical properties of agidi samples                                                          51

Table 4.6 Sensory scores of the agidi samples                                                                        53

 

 

 

 

 

LIST OF FIGURES

Fig. 3.1: Flow chart for production of whole maize slurry and starch                                   24

Fig. 3.2: Flow chart for production of agidi (corn jellos)                                                       27

 

 

 

 

 

 

 

LIST OF PLATES

Plate 3.1:  Whole grain slurry                                                                                                  26                   

Plate 3.2:  90 % maize starch:10 % offal slurry                                                                      26                                                           

Plate 3.3:  85 % maize starch:15 % offal slurry                                                                      26

Plate 3.4:  70 % maize starch:30 % offal 26slurry

Plate 3.5:  50 % maize starch:50 % offal                                                                                26

Plate 3.6:  Whole grain agidi                                                                                                   28               

Plate 3.7: Agidi from 90 % starch:10% offal                                                                          28                  

Plate 3.8: Agidi from 85 % starch:15% offal                                                                          28       

Plate 3.9: Agidi from 70 % starch:30% offal                                                                          28

Plate 3.10: Agidi from 50 % starch:50% offal                                                                        28

 

 

 

 


 

 

 

LIST OF APPENDICES

 

Appendix 1: Anova for functional properties of maize slurry                                                63

Appendix 2: Anova for Physicochemical properties of maize slurry                                      64

Appendix 3: Anova for Proximate composition of maize agidi                                             65

Appendix 4: Anova for mineral composition of maize agidi                                      66

Appendix 5: Anova for Physicochemical properties of maize agidi                                       67

Appendix 6: Anova for sensory properties of maize agidi                                                     68

 

 








CHAPTER 1

INTRODUCTION

 

1.1 BACKGROUND TO THE STUDY

Cereals are an important form of the human diet as they provide starch and carbohydrate (dietary fiber), thus providing with the demands of energy and nutrient intake of humans (Serere et al., 2016). Major cereals grown in Africa include maize, rice, sorghum, and millet (Abiodun and Adedayo, 2018). Cereals are more widely utilized as food in African countries, than in the developed world. Cereals account for as much as 77% of total caloric consumption in African countries (Mkpado, 2013), and contribute substantially to dietary protein intake in a number of these countries. A majority of traditional cereal-based foods consumed in Nigeria are processed by natural fermentation. Fermented cereals are mostly used as weaning foods for infants as well as dietary staples for adults in most of Africa (Mkpado, 2013).

The diets of most Nigerian households are maize-based because maize is considered the staple diet. Nigeria is the tenth largest producer of maize in the world, and the largest maize producer in Africa, followed by South Africa (Cadoni and Angelucci, 2013). It is the fourth most consumed cereal during the past two decades, below sorghum, millet, and rice (Abiodun and Adedayo, 2018). However, it is the most frequently consumed food staple in Nigeria (IITA, 2003).

Maize (Zea mays) is a source of starch, protein, fiber, and micronutrients for millions of people in sub-Saharan Africa (Onyango, 2014) though it is low in protein content (9.4%) and micronutrients (Serere et al., 2016). Maize is an important cereal and is used together with other cereals to reduce food insecurity problems and thus promote survival in rural areas (Afoakwa et al, 2010).

Being among the primary food staples, maize consumption is widespread across the country and among households of different wealth. It is widely used in the preparation of traditional foods.

Agidi (corn jellos), a popular food in Southeastern and Southwestern Nigeria; is a gel-like traditional fermented starchy food item produced from maize, millet, and sorghum (Adebola et al., 2016). Its color depends on the cereal used. It is cream to glassy white from maize, light brown from sorghum, and grey to greenish color from millet. It is known by different names in different localities such as Eko (Yoruba), Akasan (Benin), Kamu (Hausa), and Agidi  (corn jellos) (Ibo) (Zakari et al., 2010). It is becoming very popular, with acceptability cutting across the various multi-ethnic groups and socioeconomic classes. The ease of consumption, alone or with soup, stew, beans cake (Akara), moi-moi, as light meal especially amongst post-operative patients and other patients in the hospitals makes it very popular (Ogiehor et al., 2005). The traditional production process involves soaking maize grains in cold water for 1-3 days after which the water is decanted. The soaked grains are wet milled and sieved and the filtrate is fermented for 2-3 days to yield wet ‘ogi’, which is sour, white starchy sediment and then boiled into a thick porridge, ‘Agidi  (corn jellos)’ (Adebola et al., 2016). Spices and seasonings may be added to improve taste, and for the rich ones, minced meat may be added (Zakari et al., 2010). The production varies from one locality to another resulting in a non-uniform product, non-specified quality indices, unknown shelf life, and lack of safety indices, thus limiting product acceptability to immediate locality (Adebola et al., 2016). Furthermore, ‘Agidi  (corn jellos)’ deteriorates rapidly in storage (2-3 days), warranting repetition of the cumbersome and time-consuming production cycles to keep the product available (Ogiehor et al., 2005).

According to Ukegbu et al. (2015), ‘Agidi  (corn jellos)’ has very little nutritive value and the nutritional losses have been reported in the wet milling method of preparing it. As a result of this, many attempts have been made to improve the nutrient content, particularly protein to reduce the high prevalence of protein-energy malnutrition among infants.


1.2 STATEMENT OF PROBLEMS

In developing countries, the low-income groups who constitute the bulk of the population are particularly at risk of malnutrition as their source of food is basically either from cereals or roots and tubers. These staples, which are low in some of the essential nutrients, are usually subjected to different processing methods and as such, most of these nutrients are denatured or leached out. The traditional method of ‘Agidi  (corn jellos)’ processing is accompanied by severe nutrient losses, leaching during soaking and fermentation as well as during sieving to get the needed starch for its processing. Also, the fermentation and sieving processes of ‘Agidi  (corn jellos)’ preparation make it very cumbersome for those who solely depend on it to make a living. Hence, there have been several attempts at improving the nutritional quality of ‘Agidi  (corn jellos)’. The strategies used include the addition of high-protein material such as legumes or the incorporation of fruits and vegetables. However, no attempt has been made to prepare ‘Agidi  (corn jellos)’ from whole fermented grains such as maize. This, when done, will reduce much nutrient loss and the burden involved in the preparation of ‘Agidi  (corn jellos)’. Also, the maize offal usually discarded after sieving may now contribute and improve the dietary fiber content of the food.

 

1.3 JUSTIFICATION OF STUDY

There is no information yet on the preparation of ‘Agidi  (corn jellos)’ from whole grains such as maize. The development of these maize-based foods through value-added processes will establish appropriate and optimum conditions for improving nutrient and product quality. The study if successful will reduce nutrient loss as well as the tedious process of preparing ‘Agidi  (corn jellos)’. This research work is in line with national policies of food security and upgrading traditional food processing techniques, thus adding value to Nigerian local staple foods.

 

1.4 OBJECTIVES OF THE STUDY

This study was aimed at evaluating the quality attributes of ‘Agidi  (corn jellos)’ prepared from whole fermented maize grains.

The specific objectives of the study were to:

        i.            Produce ‘Agidi  (corn jellos)’ from fermented whole grains (maize).

      ii.            Determine the physicochemical, proximate, and mineral composition of ‘Agidi  (corn jellos)’ samples.

    iii.            Evaluate the functional properties of the sample

  iv.            To evaluate the sensory properties of the samples.

 

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