Development of fortified bakery products based on kokoro, a traditional Nigerian snack

Fadairo, Olamide Sulaimon
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This research was conducted to develop a maize-based fortified bakery snacks based on a traditional Nigerian snacks (kokoro). Blends of Kokoro snack samples were produced by fortification of maize flour -fibersol-2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, turmeric, spirulina, and red paprika) and a final blend containing all the functional ingredients at 1% level each. The resultant kokoro snack samples produced were evaluated for proximate composition and sensory qualities. The results of proximate analysis showed a significant (P<0.05) difference in moisture, protein, ash content, crude fat, crude fiber, carbohydrate content and energy values in all the blends of the kokoro snack sample and ranged from 51.20% to 36.80 %, 4.46% to 3.85%, 1.15% to 0.98%, 0.13% to 0.00%, 4.93% to 3.94%, 53.57% to 39.2 and 232.30kcal/ 100g to 172.99Kcal/ 100g respectively. There was also a significant (P<0.05) difference in sensory attributes of all the kokoro samples evaluated in terms of appearance, aroma, taste, texture and overall acceptability. The kokoro snack blend R 97:1:1:1 (Maize: Fibersol2: Whey protein: Red paprika) was most preferred by the panelists having the highest mean sensory score of 8.97. The results of the evaluation of the kokoro snack samples showed that an acceptable fortified bakery product based on Kokoro can be produced by the addition of maize flour-fibersol-2-whey protein blends to red paprika and ginger at 1% level of fortification. This will further encourage the cultivation and utilization of these spices in food formulation and hence provides health-promoting benefits to the target consumers
Kokoro, Fortified, Sensory qualities, Maize