PRODUCTION, NUTRITIONAL PROFILES AND STORABILITY OF AADUN AND KOKORO - 2 CORN PRODUCTS

Authors
ADEGOKE GO ADEBAYO CO
Citation
Go. Adegoke et Co. Adebayo, PRODUCTION, NUTRITIONAL PROFILES AND STORABILITY OF AADUN AND KOKORO - 2 CORN PRODUCTS, Plant foods for human nutrition, 45(2), 1994, pp. 139-144
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Plant Sciences","Chemistry Applied
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
45
Issue
2
Year of publication
1994
Pages
139 - 144
Database
ISI
SICI code
0921-9668(1994)45:2<139:PNPASO>2.0.ZU;2-8
Abstract
'Aadun' and 'kokoro' were produced from maize grains by processes invo lving roasting, kneading, spicing, and frying.'Aadun' with a moisture content (MC) of 12.5%, pH 5.3 had the following composition: crude pro tein, 7.49%; fat, 28.5%; total carbohydrate, 60.0%; ash, 3.0% and ener gy value, 3,600 kcal/kg whilst 'kokoro' with a MC of 16% and pH 5.1 ha d, respectively: 6.42%; 22.9%; 66.6%; 2.84% and 3,550 kcal/kg. Whilst 'aadun' and 'kokoro' stored under ambient conditions (28 +/- 2 degrees C; 75-80% RH) became mouldy within 7 days, samples treated with 1% bu tyl paraben did not develop off-colour and mouldiness.