Functional Properties, Nutritional and Sensory Qualities of Maize-Based Snack (<i>Kokoro</i>) Supplemented with Protein Hydrolysate Prepared from Pigeon Pea (<i>Cajanus Cajan</i>) Seed

Akoja, S.S.; Adebowale, Olalekan J.; Makanjuola, Olakunle Moses; Salaam, Hafeez A.

doi:10.1080/15428052.2016.1259134

Cited by 13 publications

(10 citation statements)

References 11 publications

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“…Commercially purchased Kokoro contained more ash content (2.24%), and the lowest content was observed in Kokoro 3 (1.13%). The result observed is comparable to these authors (Fasasi and Alokun, 2013;Idowu, 2015;Oranusi and Dahunsi, 2015;Akoja et al, 2016), who obtained 1.88%; 2.21, 1.97-2.31, and 1.83%, respectively. The commercial sample had higher ash content than the PVA Kokoro samples.…”

Section: Discussionsupporting

confidence: 88%

“…Significantly, the lowest amount of moisture was found in the commercially purchased Kokoro (5.94%). The result presented here can be compared similarly with earlier Kokoro studies (Ayinde et al, 2011;Oranusi and Dahunsi, 2015;Akoja et al, 2016;Adebowale and Komolafe, 2018). Although the PVA Kokoro results are not as low as the commercial Kokoro (control 2), this will pose a minimal adverse effect on the quality attribute during storage.…”

Section: Discussionsupporting

confidence: 76%

“…Previous authors reported a similar result (Oranusi and Dahunsi, 2015), but a lower result was reported by Ayinde et al (2011). However, Fasasi and Alokun (2013) and Akoja et al (2016) reported higher values (8.32 and 9.64%, respectively).…”

Section: Discussionmentioning

confidence: 50%

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Evaluation of Quality and Acceptability of Snack (Kokoro) Produced From Synthetic Provitamin A Maize (Zea mays) Genotypes

Akinsola

Alamu²,

Otegbayo

et al. 2020

Front. Sustain. Food Syst.

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Kokoro from provitamin A (PVA) maize genotypes, produced through conventional breeding, was studied to improve the indigenous white maize-based snack deficient in provitamin A carotenoid commonly consumed in South-western Nigeria. The chemical composition, carotenoid retention, and acceptability of Kokoro from three PVA maize genotypes and one landrace yellow maize variety (control) were estimated. Chemical composition showed significant differences (p < 0.05) in parameters with high crude fat content (23.21–32.11%). The sensory evaluation result revealed that Kokoro from DT STR SYN2-Y (control) was the most acceptable, while among the PVA Kokoro, PVA SYN HGBC1 was acceptable. The pre-processing for the estimated carotenoids (μg g−1); lutein, zeaxanthin, total β-carotene, and PVA in maize genotypes ranged from 10.38 to 12.87, 6.03 to 10.97, 3.83 to 6.18, and 5.96 to 8.43, while after processing to Kokoro, total β-carotene ranged from 1.47 to 3.10 μg g−1 and total PVA content 2.43–4.00 μg g−1. The carotenoid retention in Kokoro from PVA maize genotypes ranged from zeaxanthin 5.89–8.39%; lutein 2.74–4.45%; total β-carotene 38.24–66.14%, and total PVA 37.98–67.05%. Degradation of carotenoid was observed due to the unit operations in the processing method that led to the exposure of the food matrix to direct sunlight, heat, light, metals, and oxygen resulting in the formation of cis-isomers and loss of provitamin A quantity. The maize genotype PVASYNHGBC0 had the highest PVA value and carotenoid retention after processing. The study observed that PVA retention of Kokoro was genotype-dependent, and genotype PVASYNHGBC0 (Provitamin A maize HGA cycle zero) retained the highest carotenoid content. Also, PVASYNHGBC0 (for all the servings' size; 100 and 150 g) in all age groups had the highest percentage contribution of vitamin A to the recommended daily allowance. However, further improvement in the carotenoid content of maize genotypes is needed to enable the production of nutritious Kokoro with higher vitamin A percentage contribution and retinol equivalent.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionsupporting

confidence: 76%

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Evaluation of Quality and Acceptability of Snack (Kokoro) Produced From Synthetic Provitamin A Maize (Zea mays) Genotypes

Akinsola

Alamu²,

Otegbayo

et al. 2020

Front. Sustain. Food Syst.

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“…It is affected by the nature of the starch constituents and when this is not compact, could mean a low bulk density. This low bulk density suggests that all the flour samples can find utilization in foods without the suspicion of retro-degradation and also desirable in preparation of food that requires low bulkiness [34]. The peak, trough, breakdown, final and setback viscosities decreased as defatted cashew nut flour inclusion increased.…”

Section: B Functional Properties Of the Flour And Extrudatesmentioning

confidence: 99%

Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour

Olaleye

Oresanya

Abdullahi

et al. 2020

EJFOOD

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Access to affordable nutritious foods and development of new food product with an intention to bridge a gap are some of the ways food security can be achieved. This study was conducted to produce extrudates from defatted cashew nut- whole oats flour and to determine the effects of ingredients combination on the nutritional quality of the extrudates. Cashew nut and Oats were processed into flours with pre-calculated amount of carboxyl-methyl cellulose to attain good textural properties. Extrusion was performed at predetermined feed moisture (11%), screw speed of (110rpm) and barrel temperature (900C). Proximate and functional properties of blend ratios as well as proximate, functional, textural and sensory evaluation of the extrudates were determined. Extrusion cooking reduced the moisture content but increased the protein and crude fibre of the extrudates. Texture profile analysis showed that as oats flour increased the hardness and chewiness also increased. Sample O75C25 was rated most acceptable with regards to the overall acceptability. The best extrudates with high protein-crude fibre and chewiness was made from 75% whole oat flour to 25% defatted cashew nut flour. Functional extrudates can be made from defatted cashew nut and oat flour which can serve as a functional food.

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“…Adebowale and Komolafe [ 20 ] reported varieties of snacks and dishes produced from maize familiar to the Nigerian populace. Most snacks are made from cereals, but several findings have exposed their low nutrient concentration [ 21 ], which can be made up for by fortification or blending with legumes such as soybean [ 22 ], groundnut [ 16 ], African yam bean [ 17 ], cowpea [ 18 ], and pigeon pea [ 23 ]; also, defatted coconut has been used in the fortification of maize deep-fried snacks [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

Alamu

Olaniyan

Maziya‐Dixon

2021

Foods

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This study evaluated the nutritional, antinutritional properties, and consumer preferences of five maize-based snacks at the household level. The physical, nutritional, and antinutritional properties were analyzed with standard laboratory methods, while a structured questionnaire was used for the data collection on consumer preferences of the maize products. There were significant (p < 0.05) differences in the proximate parameters of the maize snack samples. Antinutritional properties among maize snacks all fell within the permissible range. Respondents from all districts showed no significant (p > 0.05) differences in maize chin-chin variants’ and maize finger variants’ except for Serenje and Mkushi districts where maize chin-chin and maize finger showed significant (p < 0.05) differences in their sensory ratings. However, across districts, the most rated maize finger variant was the spiced 100% maize finger. In conclusion, maize-based snacks enriched with soybean flour have proven nutritious with a reasonable acceptability level.

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Functional Properties, Nutritional and Sensory Qualities of Maize-Based Snack (Kokoro) Supplemented with Protein Hydrolysate Prepared from Pigeon Pea (Cajanus Cajan) Seed

Cited by 13 publications

References 11 publications

Evaluation of Quality and Acceptability of Snack (Kokoro) Produced From Synthetic Provitamin A Maize (Zea mays) Genotypes

Evaluation of Quality and Acceptability of Snack (Kokoro) Produced From Synthetic Provitamin A Maize (Zea mays) Genotypes

Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

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