Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

Abstract

Kokoro is a very popular local snack in Nigeria made from whole maize flour. Kokoro snack produced from maize–pigeon pea flour blends was evaluated. Pigeon pea flour was added to increase the protein content of Kokoro. Maize and Pigeon pea flour (PPF) were mixed in various proportions. The blends were made into a thick dough, shaped into a ring shape, and deep fried in hot vegetable oil (170°C) for 5 min. Functional and pasting properties of the blended flour were evaluated, while the products obtained were analyzed for proximate composition, sensory and textural analysis. Oil absorption of the flour blends decreased with increase in PPF (1.95–1.50 g/ml). Foaming capacity (4.38–1.00%) and foaming stability (0.81–0.40%) decreased with increase in PPF.There were significant changes (p < 0.05) in the pasting properties of the resulting flour blends where 100% maize had the highest value of 89.17 RVU and 242.50 RVU for peak and final viscosity, respectively. Crude protein and fat of kokoro snack increased with increase in PPF, ranging from 8.31 to 15.14 % and 15.47 to 18.14%, respectively. This indicates the potentials of the PPF in improving the nutritional status of the snack. There were no significant differences in the thickness and energy to break the snack, regardless of the level of substitution. There was a significant difference (p < 0.05) in all the sensory attributes of the kokoro. The results revealed that 30 and 40% substitution of PPF were not significantly different from 100% whole maize kokoro, which is the normal traditional one.