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.
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.