“Ipekere agbado” is a maize-based snack that is consumed in the Western region of Nigeria. “Ipekere agbado” was produced from composite of maize and soy flour in ratio 100:0, 90:10, 80:20 and 70:30 by mixing appropriate amount of warm water, ground pepper, onion and salt, and the dough moulded by hand and fried in vegetable oil. They were subjected to static sorption isotherm study to determine equilibrium moisture content (Me) using salt solutions of CH3COOK, MgCl2, K2CO3, KI, NaCl, and KNO3 which provide wide range of relative humidities ranging from 23% to 92% under the ambient temperature of 28±2oC. Samples were weighed at three days intervals until three consecutive weighing were obtained. The equilibrium moisture content (Me) were determined and used to draw the sorption isotherm curve from where the monolayer moisture contents for BET and GAB were determined. The curves obtained exhibited type II and V sigmoid shapes, with an increase in equilibrium moisture content as water activity increased at constant temperature. “Ipekere agbado” samples from maize flour only and those produced from 70% maize flour and 30% soy flour were best predictions from moisture sorption isotherm by BET and GAB equation. The monolayer moisture content, Mo obtained with BET equation in range of 0.022 to 0.057 were lower than monolayer moisture content obtained with GAB equation in range of 0.025 to 0.079. Keywords: “Ipekere agbado”; Equilibrium; Sorption isotherm; BET; GAB equation; Monolayer moisture content
PAPER TITLE :SORPTION ISOTHERM STUDY OF SOY-ENRICHED “IPEKERE AGBADO” (A NIGERIAN TRADITIONAL MAIZE SNACK)
FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 13 NUMBER 3 2017
- Author(s) : Olaniyi*, A. and Oluwamukomi, M. O.