African Journal of Food Science Research

African Journal of Food Science Research ISSN 2375-0723 Vol. 6 (3), pp. 267-270, March, 2018. © International Scholars Journals

Full Length Research Paper

Production of Kokoro with better nutritional content and sensory quality from maize flour

P. I. Uzor-Peters¹, N. U. Arisa^2*, 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.

*Corresponding author. E-mail [email protected]

Accepted 09 July, 2017

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.