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