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Acta Univ. Sapientiae, Alimentaria, 11 (2018) 145–160
DOI: 10.2478/ausal-2018-0009
Development of fortified bakery products
based on kokoro, a traditional
Nigerian snack
O. Fadairo1
e-mail: sulaimonolamideo076@gmail.com
G. Di´osi1
e-mail: diosi@agr.undieb.hu
I. Mironescu2
e-mail: ion.mironescu@ulbsibiu.ro
E. M´ath´e1
e-mail: endre.mathe64@gmail.com
1University of Debrecen, Faculty of Agricultural and Food Sciences and
Environmental Management, Institute of Food Technology,
HU-4032 Debrecen, B¨osz¨orm´enyi ´ut 138.
2University of Lucian Blaga Sibiu, Faculty of Agricultural Sciences,
Food Industry and Environmental Protection,
Department of Food Engineering, Romania
Abstract. Variants of kokoro snack samples were produced by fortifica-
tion of maize flour-Fibersol 2-whey protein blends at 1% each with func-
tional ingredients (ginger, fenugreek, turmeric, spirulina, red paprika)
and a final blend containing all the functional ingredients at 1% level
each. The resultant kokoro snack samples produced were evaluated for
proximate composition and sensory qualities. The results of proximate
analysis showed a significant (P<0.05)difference in moisture, protein,
ash content, crude fat, crude fibre, carbohydrate content, and energy
values in all the blends of the kokoro snack sample and ranged from
51.20% to 36.80%, from 4.46% to 3.85%, from 1.15% to 0.98%, from
0.13% to 0.00%, from 4.93% to 3.94%, from 53.57% to 39.2, and from
Keywords and phrases: maize, fortification, functional ingredients, proximate composi-
tion, sensory qualities
145
146 O. Fadairo, G. Di´osi, I. Mironescu, E. M´ath´e
232.30 kcal/100 g to 172.99 kcal/100 g respectively. There was also a
significant (P<0.05)difference in the sensory attributes of all kokoro
samples in terms of appearance, aroma, taste, texture, and overall ac-
ceptability. The kokoro snack blend R 97:1:1:1 (Maize: Fibersol 2: Whey
protein: Red paprika) was most preferred by the panellists, having the
highest mean sensory score of 8.97. The results of the evaluation of the
kokoro snack samples showed that an acceptable fortified bakery product
based on kokoro can be produced by the addition of maize flour-Fibersol
2-whey protein blends to red paprika and ginger at 1% level of fortifica-
tion. This will further encourage the cultivation and utilization of these
spices in food formulation and hence provide health-promoting benefits
to target consumers.
1 Introduction
The major risk factors which have been implicated in the prevalence of car-
diovascular disease and other non-communicable diseases are poor diet and
morbid lifestyle. In Africa, statistics showed that one in four people are hun-
gry and numbers have increased from 175 to 220 million in the past few years.
According to FAO (2012), about 16 million undernourished people live in de-
veloped countries. Paradoxically, obesity and overweight are associated with
more deaths than underweight worldwide. There seems to be a global shift in
diet from food of plant origin rich in fibre towards a diet dominated by higher
intakes of animal and partially hydrogenated fats (Popkin, 2002). The con-
sumption of these calorie-rich foods is attributed to the increasing prevalence
of obesity, a major risk factor for several non-communicable diseases (Popkin,
2006).
According to Hoffmeister et al. (2005), Labadarios et al. (2005), and
Mostert et al. (2005), carbohydrate foods constitute a range of staples in
sub-Saharan Africa. In Tanzania, Ugali, a stiff porridge of maize is the most
common carbohydrate as opposed to South Africa, where maize and bread con-
stitute the major carbohydrate sources. However, roots and tubers constitute
a major source of carbohydrate in Nigeria (Oguntona et al., 1998; Oguntona-
Akinyele, 2002; Afolabi et al., 2004).
In the last decades, there has been a shift regarding consumers’ demand in
food production. Consumers are more informed about their health in relation
to their diet (Mollet-Rowland, 2002; Young, 2000). Nowadays, foods are con-
sumed for their health-promoting effects beyond basic nutrition and hunger
satisfaction (Menrad, 2003; Roberfroid, 2000b). Conventional foods are devel-
oped to meet consumer requirements of sensory attributes and convenience.
Development of fortified bakery products based on kokoro 147
The new trend is the development of functional foods as a nutritional thera-
peutic approach in combating metabolic syndrome (Guthman, 2003; Grunert,
2002; Stephen, 1998). It has been documented that bioactive compounds from
our dietary intake can help provide additional protective mechanisms against
the excessive generation of reactive oxygen species due to the deficiency in
the human body’s internal protection mechanisms (Huang et al., 2005; Pietta,
2000).
In Nigeria, garlic, hot red paprika, and ginger constitute an important part
of Nigerian cuisine (Oloyede et al., 2013). These spices added to food at the
various stages of food preparations help in disease prevention and have several
proven functional and medicinal properties, which include but are not limited
to anti-cancer, anti-diabetes, anti-inflammatory, and anti-tuberculosis effects
and are due to the presence of bioactive compounds in them (Otunola, 2010,
2014). Several biological activities of these spices, such as antioxidants, anti-
diabetes, anti-hyperlipidemic, or anti-hypertension, have been reported and
validated (Banerjee et al., 2002; Al-Amin et al., 2006; Mahmoodhi et al., 2006;
Nazam Ansari et al., 2006; Benavides et al., 2007; Ghayur et al., 2007; Otunola
et al., 2010, 2014).
Health-conscious consumers are eating snacks for health-promoting reasons
rather than for refreshment. Hence their demand for snacks, which not only
meet their organoleptic requirements but have health-promoting characteris-
tics (Norazmir et al., 2014). There has been a considerable increase in the num-
ber of consumers who are conscious of the relationship between their health,
well-being, and dietary intake (Nazzaro et al., 2014; Norazmir et al., 2014;
Manzoni et al., 2012; Taverna et al., 2012). Since grazing is a new trend for
food consumers, snacking is an integral part of such phenomenon (Costa et
al., 2010; Datamonitor, 2007), thus constituting an essential potential market
for snacks that fulfil the requirements of health-conscious snackers.
Maize-based snacks, such as kokoro, are principally carbohydrates and are
popular amongst inhabitants of south-western Nigeria. According to FAO
(2015), maize and other cereal crops, such as rice and wheat, constitute an
integral part of the human dietary intake. With more than 1,000 million tons
of maize harvested in 2014, it is the most popular cereal crop globally (FAO,
2015). Hence, fortifying maize-based snack with functional ingredients, such
as spices and prebiotics with proven health-promoting properties, will enhance
its application in combating disease conditions such as obesity, cardiovascular
diseases (CVD), hyperlipidaemia, etc. The aims of the research were to de-
velop a novel fortified bakery product based on a traditional Nigerian snack
(kokoro) and to determine the proximate composition and sensory attributes
148 O. Fadairo, G. Di´osi, I. Mironescu, E. M´ath´e
of the product for overall acceptability and potential application as a comple-
mentary solution in the treatment of metabolic syndrome.
2 Materials and methods
2.1 Sample collection and processing
The maize flour (yellow variety) was obtained from the Institute of Food Tech-
nology Food Processing Factory of the University of Debrecen, Hungary. Simi-
larly, the supplementary ingredients, such as Fibersol 2, whey protein powder,
spices, and spirulina, were also obtained from the food processing factory.
2.2 Formulation and production of kokoro samples
Table 1: Percentage of blend formulation
Maize Whey Fibersol 2 Ginger Spirulina Fenugreek Red Turmeric
Blends Flour Protein (%) (%) (%) (%) paprika (%)
(%) (%) (%)
Control 98 1 1 - - - - -
G 97 1 1 1 - - -
S 97 1 1 - 1 - - -
F 97 1 1 - - 1 - -
R 97 1 1 - - - 1 -
T 97 1 1 - - - - 1
A 93 1 1 1 1 1 1 1
A blend of maize flour containing Fibersol 2 and whey protein powder was
produced and marked as the control sample (98% maize flour: 1% Fibersol
2: 1% whey protein powder). Various blends were thereafter produced by
fortification of maize flour-Fibersol 2-whey protein blend with 1% each of the
functional ingredients (ginger, fenugreek, turmeric, spirulina, red paprika) and
a final blend containing all the functional ingredients at 1% level each.
Kokoro was produced by modifying the method adopted by Uzo-Peters et
al. (2008). 196 g of maize flour was added to 2 g each of Fibersol 2 and whey
protein powder respectively. 2.5 g of table salt was added and then mixed
thoroughly using a hand-held mixer (model: CNHR2, Robert Bosch Housger-
ate GmbH, Munich, Germany) at low speed. The resultant mixture was then
added to 450 ml of boiling water, cooked and stirred continuously until a ho-
mogenous dough was formed. This was cooled down to a temperature of about
Development of fortified bakery products based on kokoro 149
40 ◦C and kneaded manually by hand for about 4 mins. The kneaded dough
was formed into uniform shapes on a chopping board, baked in a preheated
hot air oven (model: RXB-610-SMART 3.5, Valladolid, Spain) at 180◦C for 17
mins, cooled and packed in Ziploc bags, and stored at refrigerated temperature
for subsequent analysis.
Maize flour (yellow variety)
↓
Mixing (Fibersol 2, whey protein and each of the spices)
↓
Boiling (continuous stirring)
↓
Cooling (40 ◦C)
↓
Kneading (4 minutes)
↓
Rolling/shaping
↓
Baking (180 ◦C, 17 minutes)
↓
Cool and pack
↓
Kokoro
Figure 1: Flowchart of kokoro production
2.3 Proximate analysis of kokoro from maize-fibre-whey protein-
spices blends
The moisture, ash, fat, protein, and fibre contents were analysed using the
methods described by the official Hungarian National Standards MSZ 6943-
1:1979, MSZ 6943-2:1980, MSZ EN ISO 11085:2015, MSZ EN ISO 20483:2013,
and MSZ EN ISO 16472:2006 respectively.
Carbohydrate was calculated by difference (100- [sum of moisture, ash, fat,
protein, and fibre contents]). Energy values were estimated using the Atwater
factors (4×% carbohydrate + 4×% protein + 9×% fat) in kcal/100 g.
150 O. Fadairo, G. Di´osi, I. Mironescu, E. M´ath´e
2.4 Organoleptic/sensory assessment of kokoro from maize
flour-fibre-whey protein-spices blends
The acceptability of kokoro samples was carried out using a 9-point hedonic
preference scale and multiple comparison tests. This was achieved by eval-
uating the samples with 30 panellists, comprising 12 males and 18 females,
who were staff members, students, and members of the Faculty of Agricul-
ture, Food Sciences and Environmental Management, University of Debrecen,
Hungary.
Following the approval of the panellists to participate and screening for
their sensory acuity, the panellists were presented with randomly coded sam-
ples each and were asked to score each attribute based on appearance, taste,
aroma, texture, and overall consumer acceptability using a 9-point hedonic
scale, where 9 was assigned to like extremely and 1 assigned to dislike ex-
tremely.
2.5 Statistical analysis
The data obtained in duplicates from proximate analysis and sensory assess-
ment were subject to one-way analysis of variance (ANOVA) using the Statis-
tical Package for Social Sciences (IBM SPSS Statistics for Windows, version
19.0. Armonk, NY: IBM Corp).
Means obtained from the data were compared at p <0.05 for significant
differences using Duncan’s Multiple Range Test.
3 Results and discussion
3.1 Results of proximate analysis of kokoro from maize-fibre-
whey protein-spices blends
The results of proximate analysis of the different blends of the kokoro snacks
samples are shown in Table 2. Moisture content represents an essential quality
parameter in food product, and it maintains quality. The moisture contents
of the samples were high and ranged from 51.20% to 36.80%. The control
sample C 98:1:1 (maize: Fibersol 2: whey protein) had the lowest (36.80%)
while sample S97:1:1:1 (maize: Fibersol 2: whey protein: spirulina) had the
highest moisture content.
Development of fortified bakery products based on kokoro 151
Table 2: Results of proximate analysis of kokoro snack samples from maize flour-fibre-whey protein-spices blends
Parameters Moisture Protein Ash Fat Fibre CH0 EV
(%) (%) (%) (%) (%) (%) (kcal/100g)
C36.80f±0.29 4.46a±0.01 1.15a±0.02 0.02c±0.01 3.94e±0.02 53.57a±0.06 232.30a
G46.00d±0.19 4.17ab±0.16 1.12a±0.02 0.00c±0.00 4.20d±0.03 44.44c±0.30 194.49abc
S51.20a±0.67 3.85b±0.05 1.02b±0.04 0.09b±0.01 4.61b±0.02 39.21f±0.61 172.99e
T48.15c±0.64 4.24ab±0.23 0.98b±0.01 0.00c±0.00 4.26cd ±0.06 42.33d±0.80 186.26d
F45.90d±0.72 4.12ab±0.14 1.08ab ±0.05 0.13a±0.01 4.36c±0.04 44.34c±0.84 195.00c
R43.15e±0.60 4.09ab±0.07 1.12a±0.00 0.08b±0.01 4.22d±0.04 47.30b±0.58 206.24b
A49.55b±0.60 3.95b±0.10 1.09ab±0.04 0.08b±0.00 4.93a±0.06 40.34f±0.60 177.89e
152 O. Fadairo, G. Di´osi, I. Mironescu, E. M´ath´e
This is in sharp contrast with results obtained from the moisture content
of some kokoro snacks made from maize with different flour blends of defat-
ted groundnut (Uzor-Peters et al., 2008), soybean (Adelakun et al., 2004),
beniseed (Ayinde et al., 2012), protein hydrolysate from pigeon pea (Akoja et
al., 2016), distillers’ spent grain (Awoyale et al., 2011), and defatted coconut
paste (Adebowale & Komolafe, 2018). The higher moisture content may be
attributed to the adopted cooking (baking) method rather than frying since
oils/fats are able to reach higher temperatures than water. This is over and
above the optimum safe moisture level (≤12%)for the longer shelf stability
of food products.
Therefore, the kokoro snacks sample under study may likely experience
shorter shelf life.
The crude protein content ranged from 4.46% to 3.85% with sample S
97:1:1:1 (maize: Fibersol 2: whey protein: spirulina) having the least value
(3.85%) while the control sample C98:1:1 (maize: Fibersol 2: whey pro-
tein) having the highest value (4.46%). These values, however, are not in
agreement with crude protein values recorded from previous results of kokoro
snacks produced from varying substitution levels of defatted groundnut (Uzor-
Peters et al., 2008), beniseed cake (Ayinde et al., 2012), soybean (Adelakun
et al., 2004), protein hydrolysate of pigeon pea (Akoja et al., 2016), defatted
groundnut paste (Otunola et al., 2012), pigeon pea (Adegunwa et al., 2015),
African yam bean (Idowu, 2015), and defatted coconut paste (Adebowale &
Komolafe, 2018). The moderately low crude protein values could be attributed
to the fact that the bulk of the ingredients were very low in protein.
Ash content is a measure of the mineral composition of the kokoro snacks
blends, and it ranged from 1.15% to 0.98%. The kokoro snacks sample T
97:1:1:1 (maize: Fibersol 2: whey protein: turmeric) had the lowest value
(0.98%), while the control sample C98:1:1 (maize: Fibersol 2: whey protein)
had the highest value (1.15%). These values were lower than those recorded
from previous results of kokoro 27 supplemented with varying proportions of
protein hydrolysate of pigeon pea (Akoja et al., 2016), defatted coconut paste
(Adebowale &Komolafe, 2018) but higher than ash content documented for
defatted groundnut (Uzor-Peters et al., 2008). However, it is close to that
reported for defatted groundnut paste (Otunola et al., 2012).
The crude fat of the kokoro samples was very low and ranged from 0.13%
to 0.00%. Kokoro snack samples G97:1:1:1 (maize: Fibersol 2: whey protein:
ginger) and T97:1:1:1 (maize: Fibersol 2: whey protein: turmeric) had the
lowest values while sample F97:1:1:1 (maize: Fibersol 2: whey protein: Fenu-
greek) had the highest. These values, however, are in sharp contrast to the
Development of fortified bakery products based on kokoro 153
previous results of kokoro substituted with different proportions of soybean
(Adelakun et al., 2004), African yam bean (Idowu, 2015), defatted groundnut
(Uzor-Peters et al., 2008), protein hydrolysate from Pigeon pea (Akoja et al.,
2016), distillers’ spent grain (Awoyale et al., 2011), beniseed (Ayinde et al.,
2012), and defatted coconut paste (Adebowale &Komolafe, 2018). The shelf
life of the kokoro sample blends may be increased due to their low fat con-
tents because all fats and fat-containing foods contain some unsaturated fatty
acids and hence are potentially susceptible to oxidative rancidity (Ihekoronye
&Ngoddy, 1985). The low crude fat content recorded may be attributed to
the negligible fat contents of the ingredients used. Thus, this low fat content
of the kokoro snack may be desirable as high fat consumption has been impli-
cated in the incidence of metabolic syndrome such as obesity, cardiovascular
diseases, etc.
The crude fibre content ranged from 4.93% to 3.94%. Control sample C
98:1:1 (maize: Fibersol 2: whey protein) had the lowest value (3.94%), while
kokoro snack sample A93:1:1:1:1:1:1:1 (maize: Fibersol 2: whey protein: gin-
ger: spirulina: turmeric: fenugreek: red paprika) had the highest crude fibre
content (4.93%). These values were higher than those documented for kokoro
made from maize flour blends with different proportions of soybean (Ade-
lakun et al., 2004), (Uzor-Peters et al., 2008), distillers’ spent grain (Awoyale
et al., 2011), African yam bean (Idowu, 2015), pigeon pea (Adegunwa et al.,
2015), beniseed (Ayinde et al., 2012), defatted groundnut, soybean protein
hydrolysate from pigeon pea (Akoja et al., 2016), and defatted coconut paste
(Adebowale &Komolafe, 2018). The high crude fibre content obtained may
be attributed to the high fibre contributions from the ingredients.
The carbohydrate content ranged from 53.57% to 39.21%. Kokoro control
sample C98:1:1 (maize: Fibersol 2: whey protein) had the highest value
(53.57%), while kokoro snack sample S97:1:1:1 (maize: Fibersol 2: whey
protein: spirulina) had the least value (39.21%). These values were about the
same as the results obtained from kokoro made from maize flour blends with
different substitution levels of soybean (Uzor-Peters et al., 2008) but lower
than that documented for soybean (Adelakun et al., 2004), beniseed (Ayinde
et al., 2012), African 28 yam bean (Idowu, 2015), pigeon pea (Adegunwa et
al., 2015), protein hydrolysate from pigeon pea (Akoja et al., 2016), defatted
groundnut (Uzor-Peters et al., 2008), distillers’ spent grain (Awoyale et al.,
2011), and defatted coconut paste (Adebowale &Komolafe, 2018). The low
values of carbohydrate may be connected to the relatively low carbohydrate
contents of the ingredients.
There was a significant (p<0.05)difference in the energy values of the
154 O. Fadairo, G. Di´osi, I. Mironescu, E. M´ath´e
kokoro snacks samples. The energy values were low and ranged from 232.30
kcal/100 g to 172.99 kcal/100g. Control sample C98:1:1 (maize: Fibersol 2:
whey protein) had the highest energy value (232.30 kcal/100g), while kokoro
snack sample S97:1:1:1 (maize: Fibersol 2: whey protein: spirulina) had the
lowest value (172.99 kcal/100g). These values were lower than the previous
results of kokoro made from maize flour with varying proportions of pigeon
pea (Adegunwa et al., 2015), soybean (Adelakun et al., 2004), beniseed cake
(Ayinde et al., 2012), defatted groundnut paste (Otunola et al., 2012), African
yam bean (Idowu, 2015), protein hydrolysate of pigeon pea (Akoja et al.,
2016), defatted groundnut (Uzor-Peters et al., 2008), and defatted coconut
paste (Adebowale &Komolafe, 2018). The low energy values obtained may be
attributed to the low values of crude fat, carbohydrate, and protein contents
of the kokoro snacks. This is desirable as the kokoro snacks will not be energy
laden since studies have proven the relationship between the consumption of
energy-laden foods and the occurrence of metabolic diseases such as obesity,
cardiovascular disorders, etc.
Values are means of duplicate determinations. Means with different super-
scripts within the same column are significantly (p<0.05)different.
–CHO: Carbohydrate, EV: Energy Values (kcal/100 g).
Mean values with different superscripts within the same column are sig-
nificantly (p<0.05)different. C98:1:1 (maize: Fibersol 2: whey protein);
G97:1:1:1 (Maize: Fibersol 2: whey protein: Ginger); S97:1:1:1 (maize:
Fibersol 2: whey protein: Spirulina); T97:1:1:1 (maize: Fibersol 2: whey
protein: turmeric); F97:1:1:1 (maize: Fibersol 2: whey protein: fenugreek);
R97:1:1:1 (maize: Fibersol 2: whey protein: red paprika); A93:1:1:1:1:1:1:1
(maize: Fibersol 2: whey protein: ginger: spirulina: turmeric: fenugreek: red
paprika).
3.2 Results of the sensory evaluation of kokoro from maize
flour-fibre-whey protein-spices blends
Table 3 shows the results obtained for the nine-point hedonic and multiple
comparison tests of the different blends of the kokoro snacks samples. There
were significant differences (p<0.05)in the appearance, taste, aroma, texture,
and the overall acceptability of the control (98:2 maize-fibre-whey protein) and
the maize-fibre-whey protein-spices-based kokoro snacks.
However, there was no significant difference (p<0.05)between samples
Tand F(turmeric- and fenugreek-spiced kokoro blends) in terms of all the
sensory parameters evaluated. The red-paprika-spiced kokoro blend (R) was
Development of fortified bakery products based on kokoro 155
the most preferred one by the panellists, as reflected in the highest mean
sensory score of 8.97, followed by sample G(ginger-spiced) with a sensory
score of 8.10 and Fand Tformulations (turmeric- and fenugreek-spiced kokoro
blends) with mean sensory scores of 7.37 and 7.40 respectively.
The Aformulation (all ingredients-based blend) was the least preferred
with a mean sensory score of 4.27 for all the sensory attributes evaluated. The
highest mean sensory score and overall acceptability of Rformulation (red 29
paprika spiced kokoro blend) could be attributed to the incorporation of red
paprika as an important and basic ingredient in Hungarian dishes and often
the most utilized spice (Sz˝ucs &Szab´o, 2014).
Table 3: Mean scores of sensory evaluations of kokoro from maize flour-fibre-
whey protein-spices blends
Sample Appearance Aroma Taste Texture Overall
acceptability
C 6.07d6.07d6.07d6.07d6.07d
G 8.10b8.10b8.10b8.10b8.10b
S 5.10e5.10e5.10e5.10e5.10e
T 7.37c7.37c7.37c7.37c7.37c
F 7.40c7.40c7.40c7.40c7.40c
R 8.97a8.97a8.97a8.97a8.97a
A 4.27f4.27f4.27f4.27f4.27f
4 Conclusions
This research has shown that maize-based fortified bakery products based on
kokoro, a traditional Nigerian snack with better nutritional value and con-
sumer acceptance, can be developed with the addition of Fibersol 2, whey
protein, and spices at 1% level of fortification with maize flour. This will
therefore promote the utilization of all these ingredients in bakery food for-
mulations.
However, the moisture content of the snacks was higher than the optimum
safe moisture level (12%) and thus may affect the storability of the snacks.
Nevertheless, further research should be done to investigate the effects of pack-
aging materials and storage conditions on the shelf stability of the snacks. In
addition, further studies should be carried out to determine the effects of
156 O. Fadairo, G. Di´osi, I. Mironescu, E. M´ath´e
higher levels of fortification on the proximate composition and sensorial qual-
ities of the kokoro snacks. This will further help in the evaluation of the
optimum level of fortification to achieve optimum results.
Acknowledgements
This research was realized within the frame of the Erasmus+ programme,
project “Knowledge triangle for food innovation by harnessing the tradition
and assuring sustainability”, project code: 2016-1-RO01-KA203-024797.
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