Development by extrusion of soyabari snack sticks: a nutritionally improved soya—maize product based on the Nigerian snack (kokoro)

Abstract

A nutritionally improved local snack compared to existing kokoro has been developed by extrusion cooking of different formulations of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. The improved snack was named as the 'soyabari snack stick'. The chemical composition of representative extruded products indicates a high level of crude protein, fat, energy, available lysine and improved in vitro digestibility compared to the usual maize-based products. The level of stachyose and raffinose were greatly reduced in the extruded products compared to raw soya. Formulations using various additives yielded products suitable for different consumers' preferences such as hot, sweet, bland, gritty or crispy and acceptable to taste assessors. Soyabari snack sticks were equally acceptable as Bombay mix, a product on the market in London. Sensory analysis showed no significant differences in the two products but the crude fibre content of Bombay mix was higher while the protein was slightly lower than for soyabari sticks. Local ingredients can produce acceptable extrudates.

Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks

“…Unfortunately, most snacks consumed in low-income environments do not provide nutrients in adequate quantities needed by the body (Omueti & Morton, 1996). Consequently, it is important to develop a readily acceptable snack with high nutritional quality that could be useful to combat malnutrition and nutrient deficiencies (Rosa et al, 2003).…”

Processing and Utilization of Legumes in the Tropics

“…The common unit operations involved in flour production include washing, soaking, dehulling, drying , milling, sieving and packaging. Flours have been developed into different household recipes such cake, cookies, kokoro (20,30) with comparable sensory attributes with products from fleshly prepared legumes. Composite flours have also been developed from cereals and tuber crops mixed with legume flours.…”

Effects of addition of partially defatted groundnut paste on some Properties of ‘kokoro’ (a popular snack made from maize paste)

“…It is widely known that most of these snack foods do not provide nutrients in adequate quantities needed by the body (Omueti and Morton, 1996) because they are deficient in some essential amino acids especially lysine.…”