PRODUCTION OF KOKORO WITH ENHANCED ANTIOXIDANT AND IN-VITROANTIDIABETIC PROPERTIES FROM MAIZE-BEANS COMPOSITE FLOURS

• A.P. Adeyemi

  Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

  Author

• T.A. Aderinola

  Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

  Author

• I.E. Ademilua

  Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

  Author

The aim of this study was to determine the anti-oxidant, in-vitro antidiabetic properties as well as the organoleptic acceptability of kokoro from maize-beans composite flour. Kokoro was prepared from varying blends of yellow maize and beans flours and were evaluated for some in-vitro bioactivities. The results showed that inclusion of common beans in the production of kokoro increased most of the tested parameters as the content of beans increased. The total phenolic content ranged between 5.37 and 18.39 mg/g against 0.72 mg/mL for the market sample (MB0E), total flavonoid content: 0.07 – 0.34 mg/g against MB0E (0.48 mg/mL), FRAP: 2.27 – 3.33 mg/g against MB0E (7.27 mg/g), DPPH: 83.01 – 87.26% against MB0E (50.20%), hydroxyl radical scavenging: 16.72 – 88.28% against MB0E (67.39%), alpha amylase: 16.98 – 82.71 against MB0E (74.19) and alpha glucosidase: 10.41 – 78.48% against MB0E (71.67%). However, all the kokoro from the composite flour were rated lower when compared to the market samples in terms of organoleptic acceptance. It was concluded that production of kokoro form maize-beans composite flour is feasible and will result in product with enhanced nutritional, antioxidant and invitro antidiabetic properties, especially at higher bean flour substitution (from 30%).

1. A.P. Adeyemi, Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

   Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

2. T.A. Aderinola, Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

   Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

3. I.E. Ademilua, Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

   Department of Food Science and Technology, Federal University of Technology, PMB 704, Akure

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