Aiyeleye F B
Federal Polytechnic, Nigeria
Title: Storage stability of a Nigerian traditional extruded and deep fried corn-based snack (Kokoro)
Biography
Biography: Aiyeleye F B
Abstract
Kokoro is a rod-like, crunchy, and predominantly deep-fried corn-based food snack commonly consumed in south-western Nigeria. Increasing demand, complexity and labour intensive process underscores the need for improved processing. The effect of different moulding methods and packaging on the storage of kokoro was investigated. Traditionally processed kokoro served as control. Results showed that, moulding methods have no significant effect on the nutritional composition of the kokoro. Twin-screw extruded kokoro stored in vacuum packed high density polyethylene (HDPE) had better sensory (color, flavour, texture and taste) and higher keeping qualities (low total plate count and peroxide value) than kokoro from other moulding methods and reference sample. The storage stability studies showed that, bacterial loads for hand rolled and market samples were significantly (p<0.05) higher than those of twin-screw extruded kokoro. Manually extruded kokoro stored in low density polyethylene (LDPE) had highest total plate counts. Twin-screw extruded kokoro samples stored in HDPE had the least total plate counts. This work showed that, twin-screw extrusion and HDPE could serve as improved moulding method and packaging material for kokoro.