Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours

Physiochemical and quality evaluation of kokoro (A Maize-based snack) from blends of yellow maize, fermented AYB and RICE bran flours

Protein-Calories Malnutrition is a common paediatric disorder marked by a deficiency in calories, protein, and micronutrients. This study aimed to increase the nutritional quality of Kokoro by replacing white maize with yellow maize and supplementing with AYB and rice bran. Using response surface me...

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Bibliographic Details
Main Authors: Pius Ifeanyi Okolie, Coker Muibat Temitope, Emilymary Chima Okolie, Emmanuel Kehinde Oke, Kudirat Aina Agboola, Solomon Olutayo Abayomi
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Applied Food Research
Subjects:
AYB
Rice bran
Texture analysis
Antinutritional factor
Composite flour
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222000646

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http://www.sciencedirect.com/science/article/pii/S2772502222000646

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