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|a Protein-Calories Malnutrition is a common paediatric disorder marked by a deficiency in calories, protein, and micronutrients. This study aimed to increase the nutritional quality of Kokoro by replacing white maize with yellow maize and supplementing with AYB and rice bran. Using response surface methodology (RSM) experimental design, 14 different proportions of flour blends were obtained with 100% yellow maize as the control sample. The flour mixes were made into dough and deep-fried to produce Kokoro. The colour, textural quality, proximate composition, antinutritional factors, and mineral content, of Kokoro samples, were determined by standard methods. The textural quality of the Kokoro samples varied from 6.18 to 17.92 N, 0.02 to 0.13, 2.30 to 17.89 N, 0.06 to 1.99 N for hardness, cohesiveness, gumminess and chewiness respectively. The proximate composition of the Kokoro samples varied from 5.72 % to 19.25 %, 23.14 % to 26.67 %, 1.47 % to 1.90 %, 2.43 % to 2.9 %, 6.83 % to 8.93 % and 46.93 % to 54.63 % for moisture, fat, ash, fibre, protein and carbohydrate content respectively. The antinutritional factors of the Kokoro samples ranged from 0.75 % to 0.93 %, 1.62 % to 1.97 %, 3.18 % to 3.90 %, 1.97 % to 2.32 %, 4.82 % to 5.34 %, 1.17 % to 1.50 % for tannin, saponin, flavonoid, alkaloid, phytate, trypsin inhibitor respectively. Sensory attributes- colour, appearance, taste, texture, aroma and overall acceptability of the products were determined using semi-trained panellists. The control sample had the highest overall acceptability rating of 7.16 and the sample with 58.33% of yellow maize, 28.33% of AYB and 13.33% rice bran had the least rating of 6.42. Other samples were favourably rated for the sensory attributes evaluated. Data were analysed using ANOVA at p=0.05. The study has shown that the optimum ingredient blend was 55% yellow maize, 30% AYB and 15% Rice bran with a desirability of 0.57. © 2022 The Author(s)
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