ABSTRACT

This work produced agidi (com jellos) from fermented maize grain with the addition of its byproduct (overtail), determined the functional properties of the maize flour, determined the proximate and physicochemical properties of the agidi (cornjellos) samples, the pasting properties of the maize flour sample and to evaluate the sensory properties of the agidi (corn jellos). The maize flour samples were subjected to functional analyses, the slurries were subjected to pasting property and physicochemical analyses, while the Agidi samples were analyzed for proximate, and sensory properties. The functional properties of the flour samples had mean values between 4.25 to 6.11 % swelling power, 4.52. to 5.88 solubility, 83.79 to 92.23 % dispersibility, and 72.87 to 77.51 C. The pasting and physicochemical properties of the slurries had values between 2008 to 2580 RVU Peak viscosity, 1420 to 1764 RYU Trough, 505.04 to 650.30 RVU Breakdown viscosity, 5070 to 6700 RYU Final viscosity, 2004 to 3500 RVU Setback, 4.20 to 6.01 s Peak time, and 67.57 to 87.10 C Pasting temperature, 3.15 to 3.65 pH, 0.02 to 0.06 % TIA, 52.99 to 63.92 % total solid, 52.32 to 60.23 % foam capacity, and 40.54 to 45.50 % foam stability respectively. The proximate composition values of the Agidi samples were from 36.08 to 47.01 % moisture, 0.51 to 0.96 % ash, 1.45 to 2.57 % fiber, 1.42 to 1.73 % fat, 3.53 to 7. 77 % protein, 42.48 to 59.71 % carbohydrate, and 169.60 to 284.95 kcal Energy value respectively. The sensory scores of the Agidi samples were from 5.97 to 7.92 in appearance, 6.05 to 7.65 in taste, 5.55 to 7.95 in consistency, 6.05 to 7.85 in mouthfeel, 7.86 to 8.90 texture and 6.50 to 8.50 general acceptability. The study revealed that blending maize slurry with maize overtail in the ratio of 95 % slurry & 5 % overtail in Agidi production should be encouraged for increased nutritive value and sensory acceptance