EFFECT OF PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)
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Date
2016-10
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Agriculture and Food Sciences, Imo State University
Abstract
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.
Description
Food fortification
Keywords
Kokoro, Crunchiness, Fortification, Plantain flour, Maize,, Drying.