Nutritional Qualities and Acceptability of Kokoro (Local Snack) Enriched with Malted Sorghum (Sorghum Bicolor [L] Moench) and African Yam Bean (Sphenostylis Stenocarpa) Flour

Azeez, L.A.; Adedokun, S.O.; Adeoti, O.A.; Babalola, J.O.; Elutilo, O.O.; Azeez, R.F.

Authors

Azeez, L.A. Department of Food Science and Technology, The Oke–Ogun Polytechnic, Saki, Oyo State, Nigeria. Author
Adedokun, S.O. Department of Food Science and Technology, The Oke–Ogun Polytechnic, Saki, Oyo State, Nigeria. Author
Adeoti, O.A. Department of Food Science and Technology, The Oke–Ogun Polytechnic, Saki, Oyo State, Nigeria. Author
Babalola, J.O. Department of Food Science and Technology, The Oke–Ogun Polytechnic, Saki, Oyo State, Nigeria. Author
Elutilo, O.O. Department of Food Science and Technology, The Oke–Ogun Polytechnic, Saki, Oyo State, Nigeria. Author
Azeez, R.F. Department of Food Science and Technology, The Oke–Ogun Polytechnic, Saki, Oyo State, Nigeria. Author

Abstract

Kokoro is a local snack and popularly eaten by people in South Western part of Nigeria. Maize, Malted sorghum and African yam bean. were processed into flour separately. The flour samples were mixed in ratio of 100:0:0 (BK1), 90:5:5 (BK2), 80:5:15 (BK3), 70:10:20 (BK4) and 60:15:25 (BK5) for Maize, Malted Sorghum, and African yam bean, respectively. The proximate compositions, mineral elements and sensory properties of the blends were determined. The proximate composition of the sample ranged from 7.21-11.01 % for moisture, protein content 9.62-19.34 %, crude fat 8.94-13.91 %, ash 2.02-3.31 %, crude fibre 2.31-3.61 %, and carbohydrate 49.21-70.35 %. Mineral contents were sodium 9.11-20.52 mg/100g, potassium 18.63-27.30 mg/100g, magnesium 19.41-26.16 mg/100g, calcium 20.34-31.52 mg/100g, iron 1.11-3.89 mg/100g and zinc 0.09-2.95 mg/100g. All formulated samples were accepted in term of overall acceptability as compared with the control. This study showed improvement in the nutrient composition of samples (kokoro) as a result of African yam bean inclusion.