Modelling and optimization of processing variables of snack (kokoro) produced from blends of maize and African yam bean seed flour
2017
Idowu, A. O. | Aworh, O. C.
Response surface methodology was used to study the effect of process variables on productquality of fried maize-based snack (kokoro). The process variables are: African yam bean seedflour (AYBSF) (20-40%) inclusion in maize flour, frying temperature (150-170oC) and fryingtime (8-12 min). Product’s protein content, sensory quality and color parameters (L*, a* andb*) were determined. High quality kokoro characterized by high protein content (>10%), highsensory quality (>6.5), and acceptable color parameters [(minimum redness (a*), optimumyellowness (b*) and lightness (L*)] were obtained by using 30% AYBSF, at frying temperature,155oC for 11.5 min. Addition of legume (AYBSF) resulted in significant increases in proteincontent and sensory evaluation while increasing frying temperature increased the redness andyellowness. Based on the lack of fit test and coefficient of determination, R2, quadratic modelwas appropriate for protein content, sensory quality, yellowness (b*) and lightness (L*) whilelinear model was appropriate for redness (a*). Statistical analysis with response regressionshowed significant (p=0.05) interactions between process variables and quality parametersmeasured. The optimal process variables of frying temperature 155oC, frying time 11.5 minand AYBSF level (30%) would produce AYB-maize kokoro with enhanced nutritive value,better sensory quality and consistent color parameters.
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