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

• Published in: Journal of culinary science & technology Vol. 15; no. 4; pp. 306 - 319
• Main Authors: Akoja, Sunday Samuel, Adebowale, Olalekan Jimi, Makanjuola, Olakunle Moses, Salaam, Hafeez
• Format: Journal Article
• Language: English
• Published: Binghamton Taylor & Francis 02-10-2017; Taylor & Francis LLC
• Subjects: Carbohydrates; Corn; Dietary supplements; Energy value; Flour; Flour blends; Hydrolysates; Kokoro; maize-based snack; maize-hydrolysate; Mixtures; Nutrient content; Pigeonpeas; Protein composition; Proteins; Sensory evaluation; Snack foods
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2016.1259134

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.