Effect of fermented pumpkin seed flour addition on quality characteristics of sorghum, maize-based Agidi

This study evaluated the effect of fermented pumpkin seed flour addition on quality characteristics of sorghum, maize-based agidi. Maize and sorghum grains were fermented, dried and milled into flour. Pumpkin seeds were boiled, dehulled, dried and milled prior to defatting. Composite flours were developed in the following ratios; 100:0:0; 90:5:5; 85:5:10; 80:5:15; 75:5:20 and 70:5:25 (maize, sorghum and pumpkin seed flour respectively). Physicochemical properties of the flour blends were assessed and agidi was produced. The fat (10.81 ± 0.07), fibre (2.25 ± 0.22), ash (1.61 ± 0.03), protein content (22.25 ± 0.47) and calculated energy value (417.98 ± 1.21) of sample (70:5:25) was highest. The swelling (2.46 ± 0.03) and water absorption (0.70 ± 0.05) capacity of 70:5:25 blend were significantly different, tannins (1.16 ± 0.01 mg/100 g) and phytates (0.23 ± 0.01 mg/100 g) were least in 90:5:5 and 100:0:0 respectively. The final viscosity was highest in 85:5:10 (275.92 RVU) blend and 90:5:5 blend was most preferred. Conclusively, a formulation of composite flour blends of maize and sorghum with 25% pumpkin seed affects the nutritive quality of agidi – a fermented food eaten mainly in the tropics.Keywords: Agidi, fermented cereals, pumpkin seed, blend formulation, nutrient, acceptability