ISSN 2375-1177
African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (8), pp. 001-004, August, 2019. © International Scholars Journals
Full Length Research Paper
Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro
P. I. Uzor-Peters1, N. U. Arisa2*, C. O. Lawrence1, N. S. Osondu1, and A. Adelaja1
1Department of Food Technology, University of Ibadan, Ibadan, Nigeria
2Department of Food Technology, Bells University of Technology, Ota, Nigeria.
Accepted 15 April, 2019
Abstract
Kokoro a local maize snack was made from substitution of maize flour with either defatted soybean or groundnut cake flour (9:1, 7:3, 5:5, 3:7 and 1:9 substitution ratios) were evaluated for proximate and sensory qualities. Increase in substitution ratio produced kokoro with higher nutritional content (28.46 and 35.10 percent protein for those made from 1:9 substitution ratio respectively). Increase in substitution with the two substitutes progressively increased protein and fat content but reduced the ash, crude fibre and carbohydrate contents. More over the crispiness and over all acceptability of the kokoro decreased with increasing substitution. Products made from 9:1 substitution were well accepted and compared favourably with whole maize product.
Key words: Maize, soybeans, groundnuts, defatted, substitution, nutrition.