Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)
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Date
2011-04-06
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Publisher
Wiley
Abstract
Theeffectoftreated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties
of kokoro, a maize-based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%,
25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity
2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre
content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk
density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential
and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour
blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential
amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and
tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10%
and 15% DSG were well accepted and compared favourably with those made from whole maize for overall
acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of
DSG added increased.
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Citation
73. Awoyale, W., Maziya-Dixon, B., Sanni, L.O. and Shittu, T.A. (2011): Nutritional and sensory properties of maize-based snack food (Kokoro) supplemented with treated distillers spent grain (DSG). International Journal of Food Science and Technology, 46 (8): 1609–1620. https://doi.org/10.1111/j.1365-2621.2011.02659.x.