Chemical and Microbiological Assessment of Aadun Produced from Varying Proportions of Maize and Plantain Blends

Main Article Content

F. O. Ibitoye
T. R. Elehinafe
O. Y. Komolafe
A. R. Osaloni


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 with plantain. Two bacteria and three fungi were isolated from the aadun samples, they were Bacillus subtilis, Staphylococcus aureus, Saccharomyces cerevisiae, Aspergillus niger, and Rhizopus stolonifer. The protein and carbohydrate were comparable for the samples while the higher moisture, fiber, ash and carbohydrate were recorded in plantain supplemented aadun with significant increase at a higher content of plantain. Sample C had the highest moisture (6.72%), fiber (7.62%) and ash (2.39%) content in comparison with the other samples whereas, the plain aadun had higher crude fat (32.29%) compared with the aadun containing plantain. The level of calcium and magnesium in the plain and aadun containing plantain were similar without significant differences. However, the level of potassium and phosphorus were significantly higher in aadun supplemented with plantain than in the plain aadun whereas sodium was found to be higher in plain aadun (289.20 mg) than the supplemented samples. There was no significant difference in the appearance and aroma of the plain aadun and plantain supplemented aadun. However, aadun with 50% plantain was ranked as the most preferred samples in terms of taste, texture and overall acceptability with a score of 8.41, 6.31 and 8.33 while the plain aadun had 4.52, 4.22 and 5.79 respectively for these properties. These indicate that aadun may be improved with inclusion of plantainup to 50% proportion.

Aadun, maize, plantain, snack, microorganisms, nutrition.

Article Details

How to Cite
Ibitoye, F. O., Elehinafe, T. R., Komolafe, O. Y., & Osaloni, A. R. (2020). Chemical and Microbiological Assessment of Aadun Produced from Varying Proportions of Maize and Plantain Blends. Asian Journal of Chemical Sciences, 8(3), 52-59.
Original Research Article


Adedokun SO. Effect of packaging material and storage condition on quality attributes of "aadun" -a maize based Nigerian snack. M. Sc. Thesis, Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria. 2006;90.

Idowu MA, Adedokun SO. Process technology, chemical composition and quality of "aadun" a maize-based Nigerian snack. ASSET. 2011;8:302-314.

Sobukola OO, Awonorin SO, Idowu MA, Bamiro FO. Chemical and physical hazard profile of robo processing – A street vended melon snack. Intl. J. Food. Sci. Technol. 2008;43:237-240.

Okoruwa EA. Utilization and processing of maize. International Institute of Tropical Agriculture (IITA) Ibadan. Nigeria. Research guide. 2005;35:1-29.

Akyeoaunpony E. Plantain production, marketing and consumption in west and central Africa. Proc. International symposium on Banana and food security. Douala, Cameroon. 1999;10-14:353-359.

Swennen R. Plantain cultivation under West African conditions. A reference manual. Bangkok, Amarin Printing Group. Co. 2004;47-70.

Duffield-Lillico AJ, Begg CB. Reflections on the landmark studies of β-carotene supplementation. JNCI Journal of the National Cancer Institute. 2004;96:1729–1731.

APHA. Standard methods for the enumeration of water and waste water. Washington DC, United States. 1998;20:38

Boone DR, Castenholz RW, Garrity GM. Bergey’s manual of systematic bacteriology. New York, Springer. 2001; 1(2):46-60.

Association of official analytical chemist. official methods of analysis, 18th Ed., Washington DC; 2005.

Edema MO, Omemu AM. Microbiology and food hygiene in public food services. In: Proceedings of the International Conference of Science and National Development. 2004;25-29.

Omemu AM, Edema MO, Bankole MO. A Bacteriological assessment of street vended ready to eat (RTE) vegetables and pre-packed salad in Nigeria. Nig. J. Micro. 2005;19(1-2):497-504.

WHO. World Health Organization fact sheet no 237: Food safety and food borne illness – Revised September. WHO Headquarter Geneva Switzerland. 2000; 38-52.

Boor K, Fromm H. Managing microbial spoilage in the diary industry. In: Blackburn C de W (ed.), Food spoilage microorganisms. CRC press LLC, Boca Raton FL. 2006;171-193.

Jay JM, Loessner MJ, Golden DA. Modern food microbiology. Springer Science + Business Media Inc. New York. 2005; 7:45-49.

Berk Z. Braverman's introduction to the biochemistry of foods. New York, Elsevier Scientific Publishing Co. 2001; 5:45-49.

Jiang YZ, Wang T. Phytosterols in cereal byproducts. Journal of the American Oil Chemists’ Society. 2005;82:439–444.

Liu RH. Whole grain phytochemicals and health. Journal of Cereal Science. 2007; 46:207–219.

Birringer M, Pfluger P, Kluth D, Landes N, Flohe RB. Identities and differences in the metabolism of tocotrienols and tocopherols in HepG2 Cells. Journal of Nutrition. 2002;132:3113–3118.