Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean

Abstract

Kokoro, a local maize snack was made from white maize (W) flour and supplemented with Moringa oliefera leaf (M) and defatted soybean (S). WMS0 (100:0:0%), WMS1 (90:10:0%), WMS2 (90:0:10%), WMS3 (90:5:5%), WMS4 (90:7.5:2.5%), and WMS5 (90:2.5:7.5%) were carried out in triplicates. Kokoro was produced by deep frying in hot refined vegetable oil. The proximate composition, vitamin content and phytochemicals composition were determined. Kokoro formulated with 90% maize flour and 10% deffated soybean (WMS2) had the highest moisture, crude protein, fat, oxalate, phytic acid and alkaloid, while Kokoro formulated with 90% maize flour and 10% moringa (WMS1) had the highest crude fibre, vitamin A, B3 (niacin), C and flavonoid. On the other hand, Kokoro formulated with only 100% maize flour (WMS0) had the least phytochemical composition and vitamins A, B3, C contents. Although, the addition of soybean had the highest positive effect on the protein and crude fibre contents of Kokoro, it was the addition of moringa that had the highest positive effect on the vitamins contents. On the other hand, moringa also raised the phytochemical contents significantly (p≤0.05). Overall, sample WMS4 (90% Maize + 7.5% Moringa + 2.5% Soybean) had substantial proximate and minerals composition in addition to having the least phytochemical could be considered the best formulation for Kokoro formulation. Key words: Moringa, phytochemicals, proximate composition, soybean, Kokoro.