EFFECT OF PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)

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dc.contributor.authorDauda, Adegbola
dc.contributor.authorAbiodun, Olufunmilola
dc.contributor.authorKayode, Rowland
dc.date.accessioned2018-03-22T14:09:31Z
dc.date.available2018-03-22T14:09:31Z
dc.date.issued2016-10
dc.descriptionFood fortificationen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipNoneen_US
dc.identifier.urihttp://hdl.handle.net/123456789/169
dc.language.isoenen_US
dc.publisherJournal of Agriculture and Food Sciences, Imo State Universityen_US
dc.relation.ispartofseriesVolume 14;Number 02
dc.subjectKokoroen_US
dc.subjectCrunchinessen_US
dc.subjectFortificationen_US
dc.subjectPlantain flouren_US
dc.subjectMaize,en_US
dc.subjectDrying.en_US
dc.titleEFFECT OF PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)en_US
dc.title.alternativeNilen_US
dc.typeArticleen_US

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