Effects of Addition of Cocoyam Leaf Shoot (Colocasia Esculenta) on Some Properties of Local Maize Snack (Kokoro)

Akoja, S.S. (2016) Effects of Addition of Cocoyam Leaf Shoot (Colocasia Esculenta) on Some Properties of Local Maize Snack (Kokoro). IOSR Journal of Environmental Science, Technology and Food Technology, 10 (12). pp. 26-30. ISSN 2319-2402 2319-2399

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Abstract

‘Koroko’ a local maize snack was prepared from maize-cocoyam leaf shoot flour mixture in ratio of 100:0, 99:1 97:3 95:5 93:7 & 91:9. The blends were made into a thick paste, manually shaped into a ring shape and deep fried in hot vegetable oil (1700C) for 5min. The products obtained were analyzed for proximate, textural and sensory qualities. Results obtained indicated substantial increase in the level of protein, fat and fibre with an increase in the level of substitution with cocoyam leaf shoot. The carbohydrate content decreases as the proportion of cocoyam leaf shoot flour increases ranging from 65.6% to 46.88%. In the texture analysis the hardness attributes of the samples 2K1 decrease in line with the level of cocoyam leaf shoot addition. In terms of sensorial attributes 2KC (100%maize) has the greatest value in terms of all attributes while samples 2k5 (91:9) had the highest value for the overall acceptability

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 19:36
Last Modified:	19 May 2020 19:36
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/148

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