摘要：Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and children but characterized by low protein content. The snacks were produced from blends of maize flour substituted with Bambara groundnut flour. Maize and Bambara groundnut flours were mixed in various proportions using central composite rotatable design. Flour blends were evaluated for functional and pasting properties, while snacks were analyzed for proximate composition and sensory qualities. The water absorption capacity value decreased with increased Bambara flour in the blends ranging from 1.68-1.90. There were significant changes (p < 0.05) in the pasting properties of the resulting flour blends where sample containing highest amount of Bambara (30%) had the highest value of 366.0 RVU and 90oC for final viscosity and pasting temperature respectively. Proximate analysis results revealed significant (p < 0.05) increase in protein (13.0-32.3%) while carbohydrate content (73.12–51.27%) decreased with inclusion of Bambara flour. No significant difference (p < 0.05) occurred in the sensory qualities of products from 100% maize and 82.5:17.5% (maize: Bambara) flour blend. Hence, acceptable Kokoro snacks from an 82.5:17.5(maize: Bambara flour) blend have been formulated, which could enhance the nutritional wellness of the target consumers.
