Oluwamukomi et al. Bull Natl Res Cent (2021) 45:165 https://doi.org/10.1186/s42269-021-00623-w RESEARCH Quality evaluation and storage properties of traditional maize-based snacks: Ipekere Agbado enriched with Bambara groundnut Matthew Olusola Oluwamukomi, Timilehin David Oluwajuyitan * and Oluwatobiloba Tolulope Makinde Abstract Background: Ipekere agbado is a traditional maize-based snack consumed in South Western part of Nigeria, but low in protein content and deteriorate within few days. Hence, this study aimed at evaluating the chemical compositions, functional properties, softness index and storage properties as influence by Bambara groundnut (BG) enrichment. Maize and Bambara groundnut flours were well mixed to generate the following blends: MB10 (Maize 90%, Bambara groundnut 10%), MB20 (Maize 80%, Bambara groundnut 20%), MB30 (Maize 70%, Bambara groundnut 30%) and CTRL (Maize 100%) which served as control. Results: Protein value increased with increase in Bambara groundnut flour inclusion. The value obtained for Na/K and Ca/P ratio of ipekere agbado samples including CTRL were all significantly (p < 0.05) lower than 1.00 and greater than 2.00 respectively. Low bulk density was observed in the enriched products compared with CTRL. Storage properties (TBA, PV and FFA) resulted in noticeable increase with increasing storage periods. The maize-snack stored at 37 °C had significantly (p < 0.05) shorter storage shelf life compared to those stored at 18 °C and 25 °C. Conclusion: The overall result showed that 20% Bambara substitution was the most adequate to produce an accept- able and nutritious snack (“ipekere agbado”). Hence, consumption may improve nutrient intake and reduce protein energy malnutrition menace. Keywords: Maize, Ipekere agbado, Functional properties and storage stability © The Author(s) 2021. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. Background Maize (Zea mays) is a stable food widely consume as a cheap sources of calories and used as the main grain diet for school feeding via the Home Grown School Feeding Program in Nigeria (WFP 2017; Rapando et al. 2020). It is can be consumed boiled, roasted or use in production of verities of traditional snacks such as ipekere agbado, dankwa, robo, aadun, kokoro (Olaniyi and Oluwamukomi 2017; Dauda et al. 2020). Among these traditional maize-based snacks ipekere agbado is more popular and widely consumed by the Yoruba’s in the Southern part of Nigeria. It is cheap, easy to eat and known for its nutritious taste, crispiness and appealing creamy colour. Ipekere agbado is readily available on the streets, markets, schools, among others (Ugwuanyi et al. 2020). However, like other traditional maize-based snacks, ipekere agbado is low in protein (Akoja 2016). Hence, the needs for enrichment using legumes such as Bambara groundnut which may help in reduction of the prevalence of protein-energy malnutri- tion (PEM) (Adegbanke et al. 2019; Ijarotimi and Kes- hinro 2020). Bambara groundnut (Vigna subterranea) belongs to the plant family Fabaceae and originated from the West Africa (Burkina Faso, Guinea, Mali, Nigeria and Sen- egal) (FAOSTAT 2015; USDA 2017). In Nigeria, it is used for local snacks such as okpa, Sagidi, and Kulikuli Open Access Bulletin of the National Research Centre *Correspondence: tdoluwajuyitan@futa.edu.ng Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria