Production, nutritional profiles and storability of 'aadun' and 'kokoro': two corn products

'Aadun' and 'kokoro' were produced from maize grains by processes involving roasting, kneading, spicing, and frying. 'Aadun' with a moisture content (MC) of 12.5%, pH 5.3 had the following composition: crude protein, 7.49%; fat, 28.5%; total carbohydrate, 60.0%; ash, 3....

Full description

Saved in:
Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1994-02, Vol.45 (2), p.139-144
Main Authors: Adegoke, G.O. (Ibadan Univ. (Nigeria). Dept. of Food Technology), Adebayo, C.O
Format: Article
Language:English
Subjects:
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
Biological and medical sciences
Cereal and baking product industries
CEREAL PRODUCTS
Food Handling
Food industries
Food Preservation
Fundamental and applied biological sciences. Psychology
KEEPING QUALITY
MAIS
MAIZ
MAIZE
Nigeria
NUTRITIVE VALUE
Parabens
PRODUCTOS DERIVADOS DE CEREALES
PRODUIT CEREALIER
VALEUR NUTRITIVE
VALOR NUTRITIVO
Zea mays
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:'Aadun' and 'kokoro' were produced from maize grains by processes involving roasting, kneading, spicing, and frying. 'Aadun' with a moisture content (MC) of 12.5%, pH 5.3 had the following composition: crude protein, 7.49%; fat, 28.5%; total carbohydrate, 60.0%; ash, 3.0% and energy value, 3,600 kcal/kg whilst 'kokoro' with a MC of 16% and pH 5.1 had, 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% butyl paraben did not develop off-colour and mouldiness.
ISSN:0921-9668
1573-9104
DOI:10.1007/BF01088471