Chemical Composition, Functional and Sensory Qualities of Maize-Based Snacks (Kokoro) Fortified With Pigeon Pea Protein Concentrate

Akoja, S.S. and Ogunsina, T.I. (2018) Chemical Composition, Functional and Sensory Qualities of Maize-Based Snacks (Kokoro) Fortified With Pigeon Pea Protein Concentrate. IOSR Journal of Environmental Science, Toxicology and Food Technology, 12 (9). pp. 42-49. ISSN 2319-2402 2319-2399

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Abstract

Quality evaluation of snacks produced from blends of maize flour supplemented with protein concentrate from pigeon pea at 100:0 (control), 97.5:2.5, 95:5, 90:10, 85:15 and 80:20 was investigated. The blends were reconstituted into a thick paste, manually molded into „kokoro‟ stick and deep fried in hot vegetable oil. Flour blends were evaluated for functional and pasting properties while snacks were analyzed for chemical composition and sensory qualities. Chemical analysis results revealed significant (p<0.05) increase in protein (5.38-13.38%), ash (1.33-1.49%) and fat (10.37-18.01%), content while fiber (1.90-1.67%), carbohydrate (74.34-61.04%)and peroxide value (6.31-4.19meqlkg oil)content decreased with addition of protein concentrate. The functional properties reflected that water absorption, oil absorption, emulsion capacity & dispersibility significantly decreased with increase in pigeon pea-protein concentrate. No significant difference (p<0.05) was observed in the swelling capacity. No significant difference (P<0.05) occurred in the sensory attributes of products from 100 % maize and 97.5:2.5 flour blend. Hence, acceptable “kokoro” snacks from 97.5:2.5 (maize: protein concentrate ) blend have been formulated, this compared favourably with whole maize product.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	19 May 2020 19:27
Last Modified:	19 May 2020 19:27
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/143

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