EVALUATION OF PROXIMATE COMPOSITION, FUNCTIONAL AND COLOUR ATTRIBUTES OF ENRICHED MAIZE FLOUR FOR THE PRODUCTION OF KOKORO USING MIXTURE DESIGN
Keywords:
Maize flour, proximate composition, functional properties, colour, mixture designAbstract
The nutritional composition of maize flour as a raw material for the production of snacks consumed can be enriched by partial substitution with other local available crop products. This study evaluated the feasibility of partially replacing maize flour with coconut and ginger flours for potential use in making of kokoro snack. Composite flours were produced from maize, ginger and coconut flours using D-optimal mixture design with 13 experimental runs. Proximate composition, functional properties and colour attribute of the composites were determined using standard laboratory procedures. Data obtained were analysed using Design Expert version 6.0.8. Results showed that wettability, swelling capacity and solubility index of the functional properties were significantly affected (P<0.05) by interaction effects of the maize and coconut flour. Fat content was significantly affected (P<0.05) by the interaction of maize and ginger flour. The colour attributes (redness, yellowness and lightness) were not significantly affected (P>0.05) by either the main or the interaction effect of the flours on the composites. The variations obtained in the properties investigated could be harnessed for the production of enriched kokoro snack.
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