Abstract
The shelf stability of agidi produced from maize ( Zea mays ) during ambient temperature (30.0±1.5°C) storage and the effects of sodium benzoate treatment in combination with low temperature storage (12-14°C) was evaluated for eight weeks. Results indicates high total aerobic bacterial count (1.05x1010 cfu/g) and fungi count 4.6x109 cfu/g) at the 12th day of storage and thereafter, decrease gradually till the end of the storage period. Treatment with 0.15% sodium benzoate and refrigeration at 12-14°C drastically retarded microbial growth up till the 21st and 28th day of storage. Seven bacteria genera ( Bacillus, Staphylococcus, Streptococcus, Lactobacillus, Leuconostoc, Pseudomonas and Alcalegene ) and seven fungi genera ( Aspergillus, Penicillium, Alternaria, Fusarium, Rhizopus, Mucor and Geotrichum ) were detected and isolated. The pH decreased from 4.15±0.01 to 3.10±0.02 at the end of storage period while the titratable acidity increased from 0.002±0.001 to 0.005±0.001. However, the pH and titratable acidity were fairly stable in samples treated with sodium benzoate and refrigeration of 12-14°C. An increase of 37.94% and 32.19% were recorded for the moisture and fibre contents, respectively. Conversely, a decrease of 12.92, 45, 81.32 and 44.95% were detected and recorded for the carbohydrates, lipid, protein and ash contents. However, treatment with 0.15% sodium benzoate and refrigeration at 12-14°C kept these parameters fairly stable all through the storage period. Overall sensory evaluation shows that sodium benzoate treated and refrigerated samples were highly acceptable even though freshly prepared samples were preferred. African Journal of Biotechnology Vol. 4 (7), pp. 738-743, 2005
Highlights
Agidi is a gel-like traditional fermented starchy food item produced from maize (Zea mays), millet and sorghum can serve as raw materials
No microbial growth was detected in samples treated with 0.15% sodium benzoate up to the 21st day of storage
No viable microbial count was recorded up to the 28th day of storage for samples treated with 0.15% sodium benzoate and stored at 12-14°C (Tables 2-3)
Summary
Agidi is a gel-like traditional fermented starchy food item produced from maize (Zea mays), millet and sorghum can serve as raw materials. It is cream to glassy white from maize, light brown from sorghum and grey to greenish colour from millet. It is know by different names in different localities such as eko (Yoruba), akasan (Benin), komu (Hausa) and agidi (Ibo). Agidi deteriorates rapidly in storage (2-3 days), warranting repetition of the cumbersome and time consuming production cycles in order to keep product available. All these suggest the need to develop methods of extending the shelf life while
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
