1. Quality assessment of protein enriched Abakagu: a maize based local foodBy
Yusufu, Mohammed .I and Danladi, Yusuf
Dept. of Food Science and Dept. of Science Lab .Tech.
Technology, Federal Polytechnic, Idah Federal Polytechnic, Idah.

2. Abstract
Four samples of Abakagu: A maize based local food was prepared from blends (100: 0 (control), 75:25, 50:50 and 25:75) maize: African breadfruit respectively. The Abakagu were subjected to proximate and sensory analysis. The results of proximate analysis shows that the crude protein increased from 8.75% in the control to 26.25% in the blend containing 25% maize and 75% breadfruit, the ash from 3.80% to 4.60%, the crude fat 4.00% to 13.00%, moisture 22.80% to 30.00% while the crude fiber decreased from 2.80% to 1.80% and carbohydrate from 57.85% to 24.35%. The sensory results shows that all the samples containing breadfruit were rated higher (P ≤ 0.05) in texture and appearance. There was no significant (P ≥ 0.05) difference among the samples with respect to taste and between the control and breadfruit substitution up to 50% with respect to flavour and general acceptability . This study indicates that maize could be supplemented with up to 50% breadfruit for an acceptable Abakagu. At this level of substitution, the protein content increased from 8.75% to 21.80% in the product.
Key words: Abakagu, African breadfruit, proximate, sensory analysis and supplemented.

3. Introduction
Traditional diets in most parts of developing countries often lack variety and consists largely limited number of foods
These diets provide appropriate calories but are poor in protein and other nutrients (Oloyo, 1999, Okaka and Isieh, 1990)
Abakagu is a popular maize based food product in parts of Kogi state, Nigeria.
Maize serves as one of the major staple foods in Nigeria .However, because of the low protein quantity and quality (Asiedu, 1989, Akinleye and Fasaye, 1998.) there is the need to enrich the protein of maize based foods.
In this study, Abakagu will be prepared from maize supplemented with African breadfruit.
African breadfruit (Treculia africana) was reported to contain 17.23% (Average) protein as against 9.22% protein in maize and has substantial high quality protein, fatty acids, and minerals (Achinewhu, and Akpapunam, 1985).).

4. Objective of the study
To enrich the protein of Abakagu traditionally prepared from maize alone.
To bring the high protein crop – breadfruit to an acceptable form of food
To asses the effect of the supplementation on the quality of Abakagu.

5. Materials and Methods
Source: Yellow maize grains and African breadfruits were respectively purchased from local market in Ajaka, Kogi state and Ogbete market in Enugu state, both in Nigeria.
Sample preparation : Maize and African breadfruit were processed and separately packaged until required.
Blending and product formulation
Analytical methods: Proximate and sensory analysis.
Statistical Analysis: Means were compared using least significant difference (LSD) test (Snedecor and Cochran, 1980). Significance was accepted at (p < 0.05).

6. Results and Discussion The results of proximate and sensory analysis are shown in Tables 1 and 2.
Table 1: Proximate composition of Abakagu from blends of maize and African breadfruit
(Sample) Parameter%
Maize: breadfruit Protein Ash Fiber Fat Moisture Carbohydrate
100: d b a c 22.80c a
75: c b b b 25.00b b
50: b a b b 29.00a c
25: a a b a 30.00a d
LSD
Means with the same letters are not significantly (P≥.05) different.
Table 2: Mean sensory scores of Abakagu prepared from blends maize and African breadfruit.
Sample Parameter
Maize: Breadfruit Texture Taste Appearance Flavour General acceptability
100: b a b a a
75: a a a a a
50: a a a a a
25: a a a b b
LSD
Means within a column with same letters are not significantly (P≥ 0.05) different.

7. Conclusion
This study has shown that African breadfruit can be blended with maize to produce protein enriched and acceptable Abakagu. A blend of 50: 50 ratio of the flours was found to be the most acceptable based on the results of the sensory assessment.

8. References
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