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Physicochemical Properties and the Acceptability of Maize/Soy Flour Blends for Production of Kokoro
Abstract
The effect of soy flour (full fat-FF and defatted- DF) supplementation on the physicochemical and sensory properties of maize flour and kokoro, a maize based snack was investigated. Mixes of maize flour and full fat soy flour were produced at ratios 9:1, 8:2 and 7:3, similarly, mixes of maize flour and defatted soy flour at same ratio was produced. The mixes obtained were M: FF1 at 9:1, M: FF2 at 8:2, M: FF3 at 7:3, M: DF1 at 9:1, M: DF2 at 8:2, M: DF3 at 7:3, with whole maize M (10:0) as the control.
Addition of FF and DF to M significantly (P<0.05) improved the nutritional quality of the mixes. Crude protein obtained for maize – full fat soy flour ratios ranged from (11.97% - 17.23%) respectively, while, for maize – defatted soy flour, ratios ranged from (12.73% - 18.57 %) respectively. Crude fat content for maize – full fat soy flour ratios ranged between (6.57 – 10.97%) and maize – defatted soy flour ratios ranged between (3.23% - 4.63%) respectively. The peak viscosity for maize – defatted soy flour samples ranged from 4.5 – 11.6 RVU and for maize- full fat soy flours peak viscosity ranged from 7.2 to 15.2 RVU. The setback value ranges
from 15.5 – 26.3 RVU in maize-full fat soy flour and from 15.8 – 23 RVU in maize – defatted soy flour, and 36 RVU for M (whole maize). Sensory evaluation results revealed that kokoro from mixes M: DF1 and M: FF1 were well accepted and compared favourably with those made from whole maize for overall acceptability.
Addition of FF and DF to M significantly (P<0.05) improved the nutritional quality of the mixes. Crude protein obtained for maize – full fat soy flour ratios ranged from (11.97% - 17.23%) respectively, while, for maize – defatted soy flour, ratios ranged from (12.73% - 18.57 %) respectively. Crude fat content for maize – full fat soy flour ratios ranged between (6.57 – 10.97%) and maize – defatted soy flour ratios ranged between (3.23% - 4.63%) respectively. The peak viscosity for maize – defatted soy flour samples ranged from 4.5 – 11.6 RVU and for maize- full fat soy flours peak viscosity ranged from 7.2 to 15.2 RVU. The setback value ranges
from 15.5 – 26.3 RVU in maize-full fat soy flour and from 15.8 – 23 RVU in maize – defatted soy flour, and 36 RVU for M (whole maize). Sensory evaluation results revealed that kokoro from mixes M: DF1 and M: FF1 were well accepted and compared favourably with those made from whole maize for overall acceptability.
