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

Akoja, Sunday Samuel and Adebowale, Olalekan Jimi and Makanjuola, Olakunle Moses and Salaam, Hafeez (2016) Functional Properties, Nutritional and Sensory Qualities of Maize-Based Snack ( Kokoro ) Supplemented with Protein Hydrolysate Prepared from Pigeon Pea ( Cajanus Cajan ) Seed. Journal of Culinary Science and Technology. pp. 1-14. ISSN 1542-8052 1542-8044

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Abstract

Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and children but characterized by low protein content. The snacks were produced from blends of maize flour supplemented with protein hydrolysate from pigeon pea at 100:0 (control), 95:5, 90:10, 85:15, and 80:20. Flour blends were evaluated for functional and pasting properties, while snacks were analyzed for proximate composition and sensory qualities. Proximate analysis results showed significant (p < 0.05) increase in protein (9.64– 11.12%), fat (13.40–20.17%), ash (1.83–2.38%) content, and energy value (431.84–468.97 kcal/100 g), while fiber (1.19–0.96%) and carbohydrate (68.17–60.74%) content decreased with inclusion of protein hydrolysate. No significant difference (p < 0.05) occurred in the sensory qualities of products from 100% maize and 80:20 flour blend. Hence, acceptable Kokoro snacks from an 80:20 (maize: protein hydrolysate) blend have been formulated, which could enhance the nutritional wellness of the target consumers.

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 19:19
Last Modified:	19 May 2020 19:19
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/151

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