Comparative sensory evaluation of Agidi made from hungry rice (Acha) (Digitaria exilis) and corn (Zea mays).

Agomoh-Adeoye Queen Chisom, David Humble Chika, Happiness Chidinma Ezenwa


This work evaluated the Comparative sensory properties of agidi made from hungry rice (acha/ Digitaria exilis) and maize (zea mays)”. The production of hungry rice and maize were made up of the following recipe: 1200g hungry rice, 300g of chewable cow bone, 14 medium fresh tomatoe balls, 6 medium balls of onions, pepper to taste, curry powder, 4 cubes of   maggi (seasoning), 200g of crayfish, and 240ml of vegetable of oil and plantain leaves. Data was collected through sensory evaluation, as well as descriptive statistics for data analysis. Based on the research carried out on hungry rice agidi, the responses on the appearance, taste, texture, and generally acceptability of AG 1 are as follows 33.33%, 38.89%, 30.56% and 16.67% where AG 2 are; 16.67%, 16.67%, 19.44% and 13.89% respectively. Despite higher percentages to AG 1 produced from corn, AG 2 which is produced from hungry rice should be taken as main and staple food because of its nutritional benefits. From the results, the AG2 agidi was not poorly scored. Hence, more emphasis should be made on both meals as it is well known that in this part of the country and world, we have limited food options.

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