Nutritional Profile and Sensory Acceptability of Sprouted Cowpea Flour Fortified Kokoro (Maize-Based Snack)

Abstract

Kokoro is a widely enjoyed traditional Nigerian snack made from deep-fried, fermented maize. It is popular among both adults and children, but is known for its low protein and micronutrient content. In this study, Kokoro samples were prepared using a mixture of white maize and sprouted cowpea flour at varying proportions: 100% maize (UFK); 95% maize, 5% sprouted cowpea (FKA); 90% maize, 10% sprouted cowpea (FKB); 85% maize, 15% sprouted cowpea (FKC) and 80% maize, 20% sprouted cowpea (FKD). The proximate composition, mineral content, vitamin A levels, and amino acid profile of both fortified (with sprouted cowpea flour) and unfortified kokoro samples were evaluated using standard methods. The data collected were analysed using SPSS. Crude protein, crude fibre, ash, fat, and moisture contents ranged from 10.05-15.11%, 2.04-2.72%, 1.67-2.47%, 10.68-18.68%, and 3.25- 3.65%, respectively, while carbohydrate declined from 72.30-57.86%. The results showed that the inclusion of sprouted cowpea flour significantly enhanced the nutritional value of the fortified kokoro samples. The mineral and vitamin A contents of the fortified kokoro were significantly higher compared to the control sample. Additionally, the amino acid profile analysis revealed that fortification with sprouted cowpea flour significantly improved the amino acid composition of the fortified kokoro samples. Sample FKD had the highest proximate, mineral, and vitamin contents, while FKA was the most preferred kokoro sample by the panellists. Fortification of kokoro with sprouted cowpea flour significantly improved its nutritional value, with higher and better chemical and amino acid compositions compared to the unfortified sample.