PHYSIOCHEMICAL PROPERTIES AND NUTRITIONAL QUALITIES OF KOKORO PRODUCED FROM COMPOSITE MAIZE, KIDNEY BEAN AND ALLIGATOR PEPPER FLOUR Adeyanju1* B. E., Bolade2, M.K. Enijuigha2, V. N. 1 Department of Home Economics, Adeyemi College of Education, Ondo. Department of Food science and Technology, Federal University of Technology, Akure. *Corresponding author: ebundaropale@yahoo.co.uk. 08038032014 2

• B. E. Adeyanju

  Department of Home Economics, Adeyemi College of Education, Ondo.

  Author

• M.K. Bolade

  Department of Food science and Technology, Federal University of Technology, Akure.

  Author

• V. N. Enijuigha

  Department of Food science and Technology, Federal University of Technology, Akure.

  Author

This study evaluated the physicochemical properties of enriched kokoro. Three varieties of maize were obtained at Institute of Agriculture, Research and Training at Ibadan are :ART-98-SW06-W(Agricultural Research Training , South West, White),Br 9943-DMR-SR-W(Boral Resistance Downey Mildew Research Streak Resistance – White), SUWAN-1-SR-Y(Suwan-1-Streak Resistance, Yellow). Flour blends were obtained using the response Surface methodology ( Maize 826: kidney bean: 157: alligator pepper ) ART=100%, ART1=(759:236:5), ART2 = (827:157:16), ART3 = (720:260:20) . BR =100%, BR1= (759:236:5), BR2= (827:157:16), BR3 = (720:260:20). SUWAN =100%, SUWAN1= (759:236:5), SUWAN2= (827:157:16), SUWAN3= (720:260:20). Products were analysed for chemical composition ,functional composition, vitamins and sensory evaluation.Results obtained shows that protein content increases as substitution of kidney bean flour and alligator pepper increases ranging from17.07 to 20.87%, functional properties such as water and oil absorption capacities increases as substitution of kidney bean increases indicating good attributes for making good confectionary products, the vitamin B1,B2 and B3 increases as substitution of kidney bean flour and alligator pepper increases as substitution increases. Vitamin A is high all samples of SUWAN, minerals contents of the kokoroincreased as substitution of kidney bean and alligator pepper increased. Kidney beans and alligator pepper could be used to improve the nutrient composition and functional properties of Kokoro.

1. B. E. Adeyanju, Department of Home Economics, Adeyemi College of Education, Ondo.

   Department of Home Economics, Adeyemi College of Education, Ondo.

2. M.K. Bolade, Department of Food science and Technology, Federal University of Technology, Akure.

   Department of Food science and Technology, Federal University of Technology, Akure.

3. V. N. Enijuigha, Department of Food science and Technology, Federal University of Technology, Akure.

   Department of Food science and Technology, Federal University of Technology, Akure.

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