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

Abstract

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.

Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

“…The decrease is due to lower carbohydrate content of the added pigeon pea flour. Similar findings have been reported with the inclusion of soybean, defatted ground nut paste, or beniseed flour (Ayinde et al, 2012;Kent & Evers, 1994;Otunola et al, 2012). The acid value is a measure of the amount of free fatty acid present in a fat/oil or its products, produced due to hydrolysis of trigylcerides to give free fatty acids, which results in spoilage that takes place during storage of either the raw materials from which the fat/oil is obtained or the fat/oil itself after isolation.…”

“…There is no significant difference among the samples. Otunola et al (2012) reported that the addition of partially defatted groundnut paste into maize flour led to increased water absorption capacity in flour blends for kokoro production. High water absorption capacity is attributed to loose structure of the starch polymers, while low value indicates the compactness of the molecular structure (Adebowale et al, 2005).…”

“…Pigeon pea (Cajanus cajan) is a legume that had a relatively high amount of protein and is deficient in the sulphurcontaining amino acids (cysteine and methionine). However, it is expected that pigeon pea flour will complement that of maize flour, limited in lysine and tryptophan but had a fair amount of sulphur containing amino acids (Otunola et al, 2012;Salunkhe et al, 1986). Its basic function in nutrition is to supply adequate amounts of needed amino acids, but the availability of amino acid varies with protein sources, processing treatment, and interaction of other components of the diet.…”

Effect of some processing methods on the proximate, mineral, microbiological and sensory qualities of cowpea enriched maize snack (Ipekere Agbado)

“…These media were obtained from the Microbiology Laboratory of the Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo and were prepared according to the manufacturer's instruction. The procedure described by Collins et al (1989) as reported by Otunola et al 2012 was used to evaluate the microbiological characteristics of the samples. The sample (10 g) was added to 100 ml of distilled water and mixed thoroughly after which 1 ml of the mixture was serially diluted for estimating the number of microorganisms.…”

Packaging and Shelf Life of Maize-Peanut Balls (Dakua)

“…Dakua is a traditional food [1] basically made from groundnuts [2][3] maize and some spices ( Figure 1). It is a street food, simply because it is a ready-to-eat food sold in the street or any public place such as the market by a hawker or vendor, normally in a portable food booth, food cart or food truck [4].…”