Abstract
The Ceylon Journal of Science is published by the University of Peradeniya, Sri Lanka. Full text available. The journal also has its own website. The Ceylon Journal of Science is a continuation of the Ceylon Journal of Science (Biological Sciences) which is no longer being published as a separate journal. The history of the journal can be found here.From May 2020, Ceylon Journal of Science is indexed in DOAJ.
Highlights
Agidi is a smooth-textured, semi-solid food, cooked from wet-milled and wet-sieved maize paste (Akobundu and Hoskins, 1982)
With the exception of carbohydrate, ash, fat, fibre, protein and moisture contents increased with increase in either orange fleshed sweet potato (OFSP) or soybean (Table 3)
OFSP and soybean were used in varying ratios to achieve different objectives of enriching the agidi with beta carotene and protein respectively
Summary
Agidi is a smooth-textured, semi-solid food, cooked from wet-milled and wet-sieved maize paste (Akobundu and Hoskins, 1982). It is a traditional fermented starchy food produced from maize, millet or sorghum (Ogiehor et al, 2005). Agidi is usually consumed by infants and adults (Akobundu and Hoskins, 1982) with stew, vegetables, bean cake or bean pudding (Abdulrahaman and Kolawole, 2006). Agidi prepared from maize may have a cream to glassy white while those prepared from sorghum and millet produces light brown and grey colours, respectively
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