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Rosa, N., Chávez-Jáuregui, R.A.C., Maria, E.M., Pinto, E.S. and Jose, A.G.A. (2003) Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung. International Journal of Food Science and Technoloogy, 38, 795-798. doi:10.1046/j.1365-2621.2003.00734.x

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• TITLE: Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack ‘kokoro’ enriched with soy flour (a Nigeria based snack)

  AUTHORS: Fasasi Olufunmilayo Sade, Alokun Omotayo Aderonke

  KEYWORDS: Maize; Ginger Powder; Soy Flour; Snacks

  JOURNAL NAME: Agricultural Sciences, Vol.4 No.5B, July 16, 2013

  ABSTRACT: Blends of white maize, ginger powder (white and yellow) and soy flour were prepared at the following ratio of white maize 97%: yellow ginger 3% (WM /YG); white maize 97%: white ginger 3% (WM/WG); white maize 87%: soy bean 10%: yellow ginger 3% (WM/S/YG); white maize 87%: soy bean 10%: white ginger 3% (WM/S/WG), white maize 90%: soybean 10% (WM/S), white maize 100% (WM) control. As result revealed protein content, energy value, ash contents of ginger spiced ‘kokoro’ improved significantly with the addition of ginger spice and or soy flour compared with the control. The mineral composition of ginger spiced ‘kokoro’, increased significantly at p