Production of Kokoro with better nutritional content and sensory quality from maize flour

Abstract

Kokoro a local maize snack was made from substitution of maize flour with either defatted soybean or groundnut cake
flour (9:1, 7:3, 5:5, 3:7 and 1:9 substitution ratios) were evaluated for proximate and sensory qualities. Increase in
substitution ratio produced kokoro with higher nutritional content (28.46 and 35.10 percent protein for those made from
1:9 substitution ratio respectively). Increase in substitution with the two substitutes progressively increased protein
and fat content but reduced the ash, crude fibre and carbohydrate contents. More over the crispiness and over all
acceptability of the kokoro decreased with increasing substitution. Products made from 9:1 substitution were well
accepted and compared favourably with whole maize product.