Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour (original) (raw)
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Quality Attributes of Snack made from Maize Substituted with Groundnut
Ceylon Journal of Science, 2020
Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10-40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production.
Formulation of Corn-Based Snacks with High Nutritive Value: Biological and Sensory Evaluation
Journal of Food Science, 1990
Three composite flours were formulated by linear-programming using corn, chickpea, soybean-meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>O.OS). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>O.O5). These nutritionally-improved products represent a good alternative to commercially available corn-based snacks.
Journal of Culinary Science & Technology, 2016
Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and children but characterized by low protein content. The snacks were produced from blends of maize flour supplemented with protein hydrolysate from pigeon pea at 100:0 (control), 95:5, 90:10, 85:15, and 80:20. Flour blends were evaluated for functional and pasting properties, while snacks were analyzed for proximate composition and sensory qualities. Proximate analysis results showed significant (p < 0.05) increase in protein (9.64-11.12%), fat (13.40-20.17%), ash (1.83-2.38%) content, and energy value (431.84-468.97 kcal/100 g), while fiber (1.19-0.96%) and carbohydrate (68.17-60.74%) content decreased with inclusion of protein hydrolysate. No significant difference (p < 0.05) occurred in the sensory qualities of products from 100% maize and 80:20 flour blend. Hence, acceptable Kokoro snacks from an 80:20 (maize: protein hydrolysate) blend have been formulated, which could enhance the nutritional wellness of the target consumers.
The effect of treated Distillers' spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize-based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased.
Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)
Asian Journal of Dairy and Food Research, 2019
The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India, with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with a rich source of protein and dietary fiber. Millets are nutritionally superior to other cereals. Minor millet Kodo is a nutritious millet with the highest dietary fiber (14.3%) makes it ideal food. On the basis of present findings it was concluded that S 3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of the final product. In the present investigation, the high content of oil in the blends having a high ratio of soy flour may develop off-flavor. Thus it could not be used beyond 20 percent.
International Journal of Food Science & Technology, 2011
The effect of treated Distillers' spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize-based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased.
Journal of Agriculture and Food Sciences, 2017
The study is focused on the effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack (kokoro).Snacks are food substances usually consumed in between meals and usually have low nutritional values. Kokoro is a maize based snack widely consumed in the south western part of Nigeria. Due to the need to encourage regular consumption of snacks such as Kokoro, nutritional improvement of snacks should be embarked upon. In this case, improving the nutritional value and crunchiness of kokoro snack was studied by blending it with plantain (sun dried and oven dried) flour in the ratio (90:10, 80:20, 70:30) respectively, while Kokoro made from 100% maize serves as(control). The bulk density, water absorption capacity, oil absorption capacity, solubility and swelling index of the blends were: (0.60% to 0.65%), (2.13 to 2.47), (1.96 to 2.08), (2.81 to 7.65), and (212.30 to 333.25) respectively, while the control had 0.64, 2.53, 2.37, 4.57, and 324.60. Kokoro made from pure maize (100% maize flour) was found to be the most acceptable overall which could likely be due to its familiarity to the consumers. Blend of 90:10 maize flour to sundried plantain flour (sample B) was the next acceptable. The least accepted were 90:10 and 70:30 oven dried samples. It is concluded that plantain flour can be successfully blended with maize flour for the production of good kokoro product. Recommendation is made for the large scale production of fortified kokoro.
This study was carried out to evaluate the effect of supplementing defatted coconut paste on the proximate composition, physical, and sensory qualities of a maize-based snack (kokoro). Maize was supplemented with defatted coconut paste at 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. The hot paste blends were shaped into ring-like dough and deep-fried in vegetable oil (150 ± 5°C) for 5 minutes to have golden yellow, hard, and dried snacks. There is an increase in protein, fat, ash, fiber, and energy value of the snacks, ranging from 8.23 to 15.23%, 12.63 to 20.27%, 2.13 to 3.43%, 2.67 to 4.52%, and 408.67 to 38.07kcal/100 g respectively, while moisture and carbohydrate contents decreased. The thickness, width, and sensory attributes showed no significant differences (p < 0.05) but there was a significant difference in the energy (breaking force) to break the snacks. An acceptable kokoro can be produced from maize–defatted coconut blends with up to 30% defatted coconut paste addition in maize flour
Quality Evaluation of Maize Snacks Fortified with Bambara
2018
Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and children but characterized by low protein content. The snacks were produced from blends of maize flour substituted with Bambara groundnut flour. Maize and Bambara groundnut flours were mixed in various proportions using central composite rotatable design. Flour blends were evaluated for functional and pasting properties, while snacks were analyzed for proximate composition and sensory qualities. The water absorption capacity value decreased with increased Bambara flour in the blends ranging from 1.68-1.90. There were significant changes (p < 0.05) in the pasting properties of the resulting flour blends where sample containing highest amount of Bambara (30%) had the highest value of 366.0 RVU and 90 o C for final viscosity and pasting temperature respectively. Proximate analysis results revealed significant (p < 0.05) increase in protein (13.0-32.3%) while carbohydrate content (73.12–51.27%) decre...
Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour
JURNAL INFO KESEHATAN
One of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community. One of the snack products from corn is tortilla. The tortillas can be modified with other food ingredients that contain good nutrition to increase its nutritional value. Moringa seeds contain carbohydrates, fats and proteins. Hence, moringa seeds can be an alternative food source of a new protein which is able to overcome protein deficiency, particularly in East Nusa Tenggara. The experiment was designed by Completely Randomized Design (CRD) with several formulas for substitution of corn flour with moringa seed flour, which were: P1 (100%: 0%), P2 (95%:5%), P3 (90%:10%), and P4 (85%:15%). An organoleptic test was administered to determine the panelists' preference for tortilla formulas and a proximate test to examine the nutritional value of tortillas. The results of the ...