EVALUATION OF THE PROXIMATE AND FUNCTIONAL PROPERTIES OF AADUN, KOKORO AND KANGO MADE FROM MIXTURE OF THREE DIFFERENT RATIOS OF MAIZE, ALLIGATOR PEPPER AND KIDNEY BEANS

Bridget Ebunoluwa Adeyanju

Abstract


Maize or corn is a cereal crop that is grown widely throughout the world in a range of agro-ecological environments. More maize is produced annually than any other grain. It has been used for the production of many snacks in Nigeria. The white and yellow varieties are preferred by most people depending on the region. Kidney beans are good source of cholesterol-lowering fiber; prevents blood sugar levels from rising and is a good choice for individuals with diabetes, insulin resistance or hypoglycemia. The evaluation of the proximate and functional properties of Aadun, Kokoro and Kango made from mixture of three different ratios of maize varieties, alligator pepper and kidney beans was carried out using standard methods of analysis. The three maize varieties are ART, BR99 and SUWAN, all mixed with alligator pepper and kidney beans in the ratio 720:260:20; 826:157:16 and 759:236:5 respectively. The result of the analysis showed that at 100%, SUWAN maize variety has the highest moisture content (9.64±0.01), ash (1.36±0.01) and fat (5.64±0.02), while ART maize variety had the highest crude protein (14.46±0.03), fiber (0.91±0.01) and carbohydrate (72.54±0.23). The anti-nutrients found in alligator pepper and kidney beans were tannin, phenol, oxalate and phytate in an increasing order. Comparatively, phytate was higher in kidney beans (52.51±0.30) than alligator pepper (33.43±0.24). Aadun made from BR99 maize in ratio 826:157:16 had the highest carbohydrate content (77.86±0.08) while the one made with SUWAN and ART in ratios 720:260:20 and 759:236:5 had the highest protein contents of 20.06±0.04 and 19.91±0.02 respectively. Kokoro made with SUWAN in ratio 759:236:5 had the highest protein content of 20.96±0.01. On the other hand, kango made with ART in ratio 759:236:5 had the highest protein content of 22.59±0.09. The functional properties such as water holding capacity, oil holding capacity and foaming capacity increased in these varieties while least gelation concentration and emulsifying capacity decreased. The mixing of maize variety in different ratios with alligator pepper and kidney beans can therefore be used to improve the nutritional content of aadun, kokoro and kango significantly.


Keywords


Kidney beans, Alligator pepper, Maize varieties, Local snacks.

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