Details

Autor(en) / Beteiligte

• Okolie, Pius Ifeanyi
• Temitope, Coker Muibat
• Okolie, Emilymary Chima
• Oke, Emmanuel Kehinde
• Agboola, Kudirat Aina
• Abayomi, Solomon Olutayo

Titel

Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours

Ist Teil von

• Applied Food Research, 2022-06, Vol.2 (1), p.100104, Article 100104

Ort / Verlag

Elsevier B.V

Erscheinungsjahr

2022

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• •Utilization of protein/fiber enriched confectionery flour blends for snacks production.•Encouraged utilization of neglected lesser known African yam bean seed and by-product of rice milling.•Production of optimized nutritional enriched Kokoro snacks. Protein-Calories Malnutrition is a common paediatric disorder marked by a deficiency in calories, protein, and micronutrients. This study aimed to increase the nutritional quality of Kokoro by replacing white maize with yellow maize and supplementing with AYB and rice bran. Using response surface methodology (RSM) experimental design, 14 different proportions of flour blends were obtained with 100% yellow maize as the control sample. The flour mixes were made into dough and deep-fried to produce Kokoro. The colour, textural quality, proximate composition, antinutritional factors, and mineral content, of Kokoro samples, were determined by standard methods. The textural quality of the Kokoro samples varied from 6.18 to 17.92 N, 0.02 to 0.13, 2.30 to 17.89 N, 0.06 to 1.99 N for hardness, cohesiveness, gumminess and chewiness respectively. The proximate composition of the Kokoro samples varied from 5.72 % to 19.25 %, 23.14 % to 26.67 %, 1.47 % to 1.90 %, 2.43 % to 2.9 %, 6.83 % to 8.93 % and 46.93 % to 54.63 % for moisture, fat, ash, fibre, protein and carbohydrate content respectively. The antinutritional factors of the Kokoro samples ranged from 0.75 % to 0.93 %, 1.62 % to 1.97 %, 3.18 % to 3.90 %, 1.97 % to 2.32 %, 4.82 % to 5.34 %, 1.17 % to 1.50 % for tannin, saponin, flavonoid, alkaloid, phytate, trypsin inhibitor respectively. Sensory attributes- colour, appearance, taste, texture, aroma and overall acceptability of the products were determined using semi-trained panellists. The control sample had the highest overall acceptability rating of 7.16 and the sample with 58.33% of yellow maize, 28.33% of AYB and 13.33% rice bran had the least rating of 6.42. Other samples were favourably rated for the sensory attributes evaluated. Data were analysed using ANOVA at p=0.05. The study has shown that the optimum ingredient blend was 55% yellow maize, 30% AYB and 15% Rice bran with a desirability of 0.57. [Display omitted]