2020
DOI: 10.9734/ajocs/2020/v8i319047
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Chemical and Microbiological Assessment of Aadun Produced from Varying Proportions of Maize and Plantain Blends

Abstract: In this study, a maize based local snack aadun was formulated from yellow maize flour and ripe plantain blends in a bid to improve its quality. The snacks were subjected to microbial analysis using pour plate method, proximate composition, mineral content and the sensory properties of the snacks were assessed. The results indicated bacterial count ranging from 1.20 to 2.80 x 102 cfu/g. Also, there were no coliforms and enteric bacteria on the aadun samples albeit, there were more bacteria on aadun supplemented… Show more

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