Abstract
Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10- 40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production.
Highlights
Maize (Zea mays) is the major raw material used for the production of different snack foods
A maize snack known in Western Nigeria is Kokoro (Plate 1), one of the popular indigenous snacks, and snack consumption in the country is on the increase (Ayinde et al, 2012)
Sample AA (100% Maize flour), which was the control sample, had the lowest protein content of 13.15 ± 0.06%, while Sample
Summary
Maize (Zea mays) is the major raw material used for the production of different snack foods. Though maize products are good for consumption, they should not be taken alone because they lack some essential micronutrients (Olanipekun, 2015). A maize snack known in Western Nigeria is Kokoro (Plate 1), one of the popular indigenous snacks, and snack consumption in the country is on the increase (Ayinde et al, 2012). The amino acids lacking in the maize can be complemented with pulses such as groundnut, soybean, and cowpea, which are better sources of lysine and tryptophan (Okaka, 2005). The valine and lysine content of soybean and those of groundnuts are high when compared with that of animal proteins (Okaka, 2005)
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