Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)

Adelakun, Oluyemisi Elizabeth; Adejuyitan, J. A.; Olajide, J.O.; Alabi, B. K.

doi:10.1007/s00217-004-1034-y

Cited by 18 publications

(25 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Maximum Ash (3.37%), Protein (15.28%), Reducing Sugars (9.26%) and Total Sugars (11.05%) were found at 30% level of addition. Similar trend was in proximate composition was observed by Adelekun et al (2005) while working on effect of soybean substitution on some physical compositional and sensory properties of kokoro (a local maize snack).…”

Section: Resultssupporting

confidence: 75%

Influence of defatted soy flour addition on the quality and stability of pretzel type product

Naik

Sekhon

2011

J Food Sci Technol

View full text Add to dashboard Cite

Effect of soya flour addition to 70% extraction bread wheat flour (PBW-343) at (0, 5, 10, 20 & 30%) was investigated for physico-chemical, dough handling and pretzel making properties. Results revealed that with increasing DSF addition, farinogram characteristics; water absorption, arrival time, dough development time and dough stability increased while mixing tolerance index and degree of softening decreased. Amylogram characteristics gelatinization temperature, peak viscosity, peak temperature and viscosity at 95°C decreased with extended rate of DSF addition. Pretzels developed with different levels of DSF addition observed decrease in moisture, fat, non reducing sugars and starch where as ash, protein, reducing and total sugars increased compared to control. Calories calculated from proximate composition showed lower values than control due to high protein and low fat soy flour addition. Minerals increased significantly with increased levels of defatted soy flour addition. Organoleptic evaluation revealed that 5% level of soy flour blended pretzels were found best with respect to texture, colour and flavor on the basis of mean acceptability scores. Pretzels recorded shelf life of 90 days in laminated pouches irrespective of the level of DSF addition.

show abstract

Section: Resultssupporting

confidence: 75%

Influence of defatted soy flour addition on the quality and stability of pretzel type product

Naik

Sekhon

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The significant increase in the fat and protein content is obviously due to the significant quantity of protein and fat in peanut butter. There is a significant decrease (P˂0.05) in the carbohydrate content as the content of the peanut butter increases which is similar to a research by Adelakun et.al [2], the physical, compositional and sensory characteristics of soybean substitution in the production of kokoro, the protein and fat contents increased while the carbohydrate content decreased as the proportion of soybean flour mixture was increased. There is a significant increase in the ash content of the roasted plantain at 200 o C and 240 o C as the proportion of the peanut butter increased.…”

Section: Proximate Composition Of Peanut Butter and Plantain Roasted supporting

confidence: 87%

Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market

Malomo¹

2014

IJNFS

View full text Add to dashboard Cite

Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantainpeanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures then later enriched with 5%, 10% and 15% peanut butter. The crude protein and crude fibre contents of the plantain samples roasted at 200 o C and 240 o C showed no significant difference (P˃0.05) while the ash, fat and carbohydrate contents showed that there was a significant difference (P˂0.05). Results of the proximate composition showed that there was significant difference (P˂0.05) at the two different roasting temperatures of 200 o C and 240 o C when enriched at 5%, 10% and 15% levels with peanut butter. This pattern of significant increase was also observed with the amino acid profiles at the two different roasting temperature levels.

show abstract

“…There is usually improved balance of amino acids in the products made from such combinations (Ameida-Dominguez et al, 1990). Several other studies have been carried out to improve the protein quality of maize products by fortification with plant proteins such as soy bean and groundnuts (Plahar and Leung, 1983;Adelakun et al, 2005;Uzor-Peters et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The dough is kneaded and cut into shapes. The pieces are then deep-fried in vegetable oil for 5 min to produce a golden-yellow, hard, textured, lowmoisture product (Adelakun et al, 2005). Kokoro is consumed during the day, alone or with roasted groundnuts, and 'washed down' with soft drinks or just water by the people of South Western Nigeria.…”

Section: Introductionmentioning

confidence: 99%

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

Otunola¹,

Sunny‐Roberts²

2012

ABJNA

View full text Add to dashboard Cite

ABSTRACT'Kokoro' a popular Nigerian snack obtained from maize has nutritional deficiencies, especially in terms of protein and amino acid contents. In this study therefore, it was enriched with partially defatted peanut paste by partially substituting the maize with the groundnut paste in varying proportions ranging from ten to fourty percent paste. The various mixtures obtained were separately processed into snacks following essentially the traditional method of production, involving thorough mixing, dough formation and deep frying in vegetable oil. The products obtained were analysed for proximate composition, some physico-chemical properties and pasting characteristics. The sensory attributes were also evaluated. Results obtained indicated substantial increases in the level of protein with increases in the level of substitution with peanut paste, ranging respectively from 12.33 to 23.77% in the zero and 40% levels of substitution with peanut paste. This may be an indication of the potentials of the peanut paste in improving the nutritional status of the snack. While similar trends were observed with respect to the fat contents, the levels of ash, crude fibre and carbohydrate showed a reverse trend. The swelling capacity of the resulting flour mixtures before frying decreased in value with increases in the level of substitution, but increases, although only slightly in the values of water absorption capacity respectively. Slight increases were also recorded with respect to the generally low values of bulk density, an indication of a possible positive impact on the ease of packaging and transportation of products. There were no significant changes in the pasting properties of the resulting flour mixes regardless of the level of substitution. Sensory evaluation of the products obtained indicated that the greater the level of substitution with the defatted peanut paste in the mixture, the more acceptable the product is to consumers.

show abstract

Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)

Cited by 18 publications

References 5 publications

Influence of defatted soy flour addition on the quality and stability of pretzel type product

Influence of defatted soy flour addition on the quality and stability of pretzel type product

Development and Evaluation of a Plantain-Peanut Sandwich for the Nigerian Market

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

Contact Info

Product

Resources

About