Evaluation of Some Chemical and Physico-Chemical Properties of Maize and Pigeon Pea (Cajanus cajan) Flour Blends and Sensory Properties of Local Snack (Kokoro) Produced from the Blends

Bolanle Aishat Akinwande, Johnson Akinwumi Adejuyitan and Fatimah Omobukonla Seriki

 

Abstract

This work was aimed at producing composite flour from pigeon pea and yellow maize at different substitution levels for kokoro production. A Composite of yellow maize and pigeon pea flour was made at ratio of 100:0, 90:10, 80:20 and 70:30 w/w. The proximate composition, physico-chemical properties, and anti-nutritional factors of the flour blends were determined. Each blend was traditionally processed into snack (kokoro). The samples of kokoro were subjected to sensory evaluation. Water absorption decreased from 255.73% to 188.70% as level of substitution increased. The swelling capacity of the blends ranged from 0.79% to 1.63% while bulk density ranged from 0.72g/cm3 to 0.79 g/cm3. Protein, fat and ash contents recorded a value range of 12.36 to 14.55%; 19.72 to 22.96% and 2.40 to 3.34%, respectively. Sensory evaluation of kokoro indicated highest score of 5.96 with 20% substitution level with respect to taste followed by the control sample with a score of 5.82. With respect to general acceptability, control sample had the highest score of 5.98 followed by 20% substitution level with a score of 5.96. Good snack production using substitution of maize flour with pigeon pea flour up to 20% level could be encouraged at commercial level.

Published on: February 27, 2022
doi: 10.17756/jfcn.2022-119
Citation: Akinwande BA, Adejuyitan JA, Seriki FO. 2021. Evaluation of Some Chemical and Physico-Chemical Properties of Maize and Pigeon Pea (Cajanus cajan) Flour Blends and Sensory Properties of Local Snack (Kokoro) Produced from the Blends. J Food Chem Nanotechnol 8(1): 6-10.

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