Physico-chemical and sensory properties of "Agidi" from pearl-millet (Pennisetum glaucum) and bambara groundnut (Vigna subterranean) flour blends

Agidi was produced from different formulations of pearl millet ogi and Bambara groundnut flours. Six agidi products were produced at the laboratory scale with one as the control. The recipe formulations for the products were 100:0, 95:5, 90:10, 85:15, 80:20 and 75:25 pearl millet to bambara groundnut flours, respectively. The six formulated products were subjected to proximate, physico chemical and sensory analysis. The results showed that the protein contents increased with increased addition of bambara groundnut flour. The protein contents ranged from 2.44 to 7.0% on dry weight basis. The fat contents ranged from 1.25 to 3.1%. Carbohydrate content ranged from 71.2 to 77.7%. The physicochemical parameters also varied. The pH ranged from 4.13 to 4.40 while titratable acidity ranged from 0.02 to 0.03. The bulk density increased from 0.32 to 0.44 g/ml as the proportion of bambara flour increased. The sensory panelists rated the products highly for all the parameters investigated. Product B with the proportion of 90:5 pearl millet to bambara flour was most acceptable to the panelists. It is concluded that an acceptable agidi can be produced from pearl millet and bambara groundnut at 5% substitution level.