QUALITY EVALUATION OF A LOCAL MAIZE SNACK (KOKORO) ENRICHED WITH SOYBEAN AND MORINGA OLEIFERA LEAF FLOUR

Abstract

Poor nutritional status of food intake is one of the major concerns in developing countries and much of the research in food supplementation has been limited to well known legumes like Soybeans and cowpeas. The objective of this research work is therefore to determine the nutritional value of kokoro enriched with flours of soybean and Moringa oleivera leaf and to assess the acceptability of the enriched kokoro using sensory evaluation. Composite flours of Maize, Soybean and Moringa leaf (WMS) were produced at different levels of substitution in the formulation of kokoro in the following percentage: WMS0 (100% Maize flour), WMS1 (90% Maize + 10% Moringa + 0% Soybean flour), WMS2 (90% Maize + 0% Moringa + 10% Soybean flour), WMS3 (90% Maize + 5% Moringa + 5% Soybean flour), WMS4 (90% Maize + 7.5% Moringa + 2.5% Soybean flour) and WMS5 (90% Maize + 2.5% Moringa + 7.5% Soybean flour). Chemical analyses were carried out on raw materials used for the production of kokoro and the formulated kokoro to determine proximate composition, vitamin content, phytochemical composition, mineral composition and amino acid profile. The functional properties and particle size analysis of the raw material was determined. Sensory quality and microbial count of formulated kokoro was also determined. Kokoro formulated from 10% level of defatted Soybean flour substitution (WMS2) has the highest and significant (P<0.05) level of moisture, crude protein, fat, oxalate. phytic acid, alkaloid, threonine proline and leucine, asparagine, serine, glutamine, tryptophan, phenylalanine, lysine and arginine. Kokoro formulated from 10% level of Moringa leaf flour substitution (WMS1) has the highest and significant (P<0.05) level of crude fiber, Vitamin A, B3 (niacin) and C, flavonoid, Ca, Mg, K, Fe and Na. Kokoro formulated from 100% white Maize flour (WMS0) has the least significant (P<0.05) value for phytochemical composition, Ca, Mg, K, Fe, Zn and Na and vitamin A, B3 and C considered. It has the least significant (P<0.05) value in most of the amino acid considered. It has the highest sensory score in appearance and colour. Flavonoid and mineral content of formulated kokoro increased with increase in Moringa leaf substitution. Soybean substitution improved amino acid profile of formulated Kokoro. WMS5 has the best sensory score in crispiness, flavour, texture, taste and overall acceptability and showed no significant difference from 100% white maize flour (WMS0) formulated kokoro with regards to appearance and colour. There was no significant difference (P<0.05) between kokoro formulated from WMS5 and WMS2 flour with regards to fat, carbonhydrate, threonine, proline, leucine and alkaloid concentration. WMS5 flour can therefore substitute for WMS0 in the production of Kokoro with improved nutrient quality and no loss in sensory quality. It can be concluded that the 2.5% Moringa inclusion significantly improved the protein content of the snack, without serious adverse effect on colour, it is the preferred option.