Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers' spent grain (DSG)
Summary The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize‐based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%,...
Saved in:
Published in | International journal of food science & technology Vol. 46; no. 8; pp. 1609 - 1620 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.08.2011
Wiley-Blackwell |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Abstract | Summary
The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize‐based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased. |
---|---|
AbstractList | Summary
The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of
kokoro
, a maize‐based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to
kokoro
slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of
kokoro
. Although the sensory evaluation
results
indicate that
kokoro
with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased. The effect of treated Distillers' spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize-based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased. Summary The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize‐based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased. |
Author | Awoyale, Wasiu Shittu, Taofik A. Maziya-Dixon, Busie Sanni, Lateef O. |
Author_xml | – sequence: 1 givenname: Wasiu surname: Awoyale fullname: Awoyale, Wasiu organization: Department of Food Science and Technology, University of Agriculture Abeokuta, PMB 2240, Ogun State, Nigeria – sequence: 2 givenname: Busie surname: Maziya-Dixon fullname: Maziya-Dixon, Busie email: b.dixon@cgiar.org organization: International Institute of Tropical Agriculture, PMB 5320 Oyo Road, Ibadan, Oyo State, Nigeria – sequence: 3 givenname: Lateef O. surname: Sanni fullname: Sanni, Lateef O. organization: Department of Food Science and Technology, University of Agriculture Abeokuta, PMB 2240, Ogun State, Nigeria – sequence: 4 givenname: Taofik A. surname: Shittu fullname: Shittu, Taofik A. organization: Department of Food Science and Technology, University of Agriculture Abeokuta, PMB 2240, Ogun State, Nigeria |
BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24306936$$DView record in Pascal Francis |
BookMark | eNqNkE1vEzEQhi1UJNLCf_AFkR526-_NXpBQQ9OiEg4p4mi53llwsrEXe6MmXPjr9ZIqZ3wZW_PMa81zjs588IAQpqSk-VytS8qVLJhitGSE0pIwJety_wpNTo0zNCG1JIUUjL9B5ymtCSGMV2KC_i53Q3SDC9502PgGJ_ApxAPuY-ghDg4SDi02eGvcHygeTYLMeGM3uA2hwdNN2IQYLnHa9X0HW_BDBp7c8AsPEcz4mLs0uK6DmD7g1GcA_4zGeTydrxaXb9Hr1nQJ3r3UC_T95vPD9W1x_21xd_3pvrCCyjpvYdWMcWuUaZRSVdWAMkywhnBuLZGUEltJ-VhLW1cCpGqqRrJqJoAIAazhF2h6zM17_d5BGvTWJQtdZzyEXdJUVVRQwmYko7MjamNIKUKr--i2Jh40JXp0rtd6VKtHtXp0rv851_s8-v7lF5Os6dpovHXpNM8EJ6rmKnMfj9yT6-Dw3_n67svNarzmgOIYkN3C_hRg4karildS_1guNKO3c7r8utIP_BlMzaXr |
CODEN | IJFTEZ |
CitedBy_id | crossref_primary_10_1080_23311932_2024_2303833 crossref_primary_10_1016_j_heliyon_2022_e09514 crossref_primary_10_1155_2014_641959 crossref_primary_10_1016_j_lwt_2017_09_001 crossref_primary_10_1080_15428052_2016_1259134 crossref_primary_10_1080_15428052_2017_1315322 crossref_primary_10_1515_cppm_2022_0011 crossref_primary_10_2478_ausal_2018_0009 crossref_primary_10_1590_0001_3765201620150059 crossref_primary_10_1002_fsn3_255 |
Cites_doi | 10.3923/pjn.2009.103.105 10.1046/j.1365-2621.2003.00734.x 10.1016/0031-9422(82)83004-5 10.1080/10408397609527208 10.1021/jf60210a044 10.1007/s00217-004-1034-y 10.3109/09637489609028555 10.1111/j.1365-2621.1987.tb14019.x 10.3923/jbs.2004.654.657 10.1002/star.19870390303 10.1111/j.1365-2621.2009.01921.x 10.1111/j.1365-2621.1982.tb07645.x 10.1093/jn/57.2.225 10.3923/pjn.2007.304.309 10.1023/A:1008130218830 10.1021/ac60111a017 10.1111/j.1365-2621.1982.tb10156.x |
ContentType | Journal Article |
Copyright | 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology 2015 INIST-CNRS |
Copyright_xml | – notice: 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology – notice: 2015 INIST-CNRS |
DBID | BSCLL IQODW AAYXX CITATION 8FD F28 FR3 |
DOI | 10.1111/j.1365-2621.2011.02659.x |
DatabaseName | Istex Pascal-Francis CrossRef Technology Research Database ANTE: Abstracts in New Technology & Engineering Engineering Research Database |
DatabaseTitle | CrossRef Technology Research Database ANTE: Abstracts in New Technology & Engineering Engineering Research Database |
DatabaseTitleList | CrossRef Technology Research Database |
DeliveryMethod | fulltext_linktorsrc |
Discipline | Economics Diet & Clinical Nutrition |
EISSN | 1365-2621 |
EndPage | 1620 |
ExternalDocumentID | 10_1111_j_1365_2621_2011_02659_x 24306936 IJFS2659 ark_67375_WNG_21HD1NMS_T |
Genre | article |
GroupedDBID | .3N .GA .Y3 05W 0R~ 10A 1OB 1OC 29J 3-9 31~ 33P 3EH 3SF 4.4 50Y 50Z 51W 51X 52M 52N 52O 52P 52S 52T 52U 52W 52X 53G 5GY 5HH 5LA 5VS 66C 702 7PT 8-0 8-1 8-3 8-4 8-5 8UM 930 A03 AAESR AAEVG AAHHS AAIKC AAJUZ AAMNW AANLZ AAONW AASGY AAXRX AAZKR ABCQN ABCUV ABCVL ABEML ABHUG ABJNI ABPTK ABPVW ACAHQ ACBWZ ACCFJ ACCZN ACGFO ACGFS ACIWK ACKIV ACPOU ACPRK ACSCC ACSMX ACXBN ACXME ACXQS ADAWD ADBBV ADDAD ADEOM ADIZJ ADKYN ADMGS ADOZA ADXAS ADZMN ADZOD AEEZP AEGXH AEIGN AEIMD AENEX AEQDE AEUQT AEUYR AFBPY AFEBI AFFPM AFGKR AFPWT AFRAH AFVGU AFZJQ AGJLS AHBTC AHEFC AI. AIURR AIWBW AJBDE AJXKR ALAGY ALMA_UNASSIGNED_HOLDINGS ALUQN AMBMR AMYDB ASPBG ATUGU AUFTA AVWKF AZBYB AZFZN AZVAB BAFTC BDRZF BFHJK BHBCM BMNLL BMXJE BNHUX BROTX BRXPI BSCLL BY8 C45 CAG COF CS3 D-E D-F DC6 DCZOG DPXWK DR2 DRFUL DROCM DRSTM DU5 EBS EJD ESX F00 F01 F04 FEDTE FZ0 G-S G.N GODZA H.T H.X HF~ HVGLF HZI HZ~ IHE IX1 J0M LATKE LC2 LC3 LEEKS LH4 LITHE LOXES LP6 LP7 LUTES LW6 LYRES MEWTI MK4 MRFUL MRSTM MSFUL MSSTM MXFUL MXSTM N04 N05 N9A NF~ O66 O9- OVD P2W P2X P4D PALCI PQQKQ Q.N Q11 QB0 R.K RIWAO RJQFR ROL RX1 SAMSI SUPJJ TEORI UB1 V8K VH1 W8V W99 WBFHL WBKPD WH7 WIH WIK WOHZO WQJ WRC WXSBR WYISQ XFK XG1 Y6R YFH YUY ZZTAW ~IA ~WT AAHBH AITYG HGLYW OIG AAPBV IQODW AAYXX CITATION 8FD F28 FR3 TOX |
ID | FETCH-LOGICAL-c4159-26c6823ca6ad66677de6a242d033cc05110c755b95c974e56d7d52784e044e2d3 |
IEDL.DBID | DR2 |
ISSN | 0950-5423 |
IngestDate | Sat Oct 26 01:31:30 EDT 2024 Fri Aug 23 03:56:15 EDT 2024 Sun Oct 22 16:05:01 EDT 2023 Sat Aug 24 00:50:27 EDT 2024 Wed Jan 17 04:58:11 EST 2024 |
IsPeerReviewed | true |
IsScholarly | true |
Issue | 8 |
Keywords | kokoro maize flour Snack(food) Corn nutritional value Cereal Flour Supplementation Properties Feeding Food supplement Distillers' spent grains |
Language | English |
License | CC BY 4.0 |
LinkModel | DirectLink |
MergedId | FETCHMERGED-LOGICAL-c4159-26c6823ca6ad66677de6a242d033cc05110c755b95c974e56d7d52784e044e2d3 |
Notes | ark:/67375/WNG-21HD1NMS-T istex:1B7548C32F6796ABB3B3D3ADDBD23505555A0D13 ArticleID:IJFS2659 Present address: International Institute of Tropical Agriculture (IITA), Carolyn House 26 Dingwall Road, Croydon CR9 3EE, UK. ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
PQID | 1671410280 |
PQPubID | 23500 |
PageCount | 12 |
ParticipantIDs | proquest_miscellaneous_1671410280 crossref_primary_10_1111_j_1365_2621_2011_02659_x pascalfrancis_primary_24306936 wiley_primary_10_1111_j_1365_2621_2011_02659_x_IJFS2659 istex_primary_ark_67375_WNG_21HD1NMS_T |
PublicationCentury | 2000 |
PublicationDate | August 2011 |
PublicationDateYYYYMMDD | 2011-08-01 |
PublicationDate_xml | – month: 08 year: 2011 text: August 2011 |
PublicationDecade | 2010 |
PublicationPlace | Oxford, UK |
PublicationPlace_xml | – name: Oxford, UK – name: Oxford |
PublicationTitle | International journal of food science & technology |
PublicationYear | 2011 |
Publisher | Blackwell Publishing Ltd Wiley-Blackwell |
Publisher_xml | – name: Blackwell Publishing Ltd – name: Wiley-Blackwell |
References | Rosa, N., Chávez-Jáuregui, R.A.C., Maria, E.M., Pinto, E.S. & Jose, A.G.A. (2003). Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung. International Journal of Food Science and Technology, 38, 795-798. Adetuyi, F.O., Badejo, O.F., Ikujenlola, A.V. & Omosuli, S.V. (2009). Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends. African Journal of Food Science, 3, 56-60. Zanna, M.S.H. & Milala, M.A. (2004). Effect of Supplementation of ogi a Pearl millet based Nigeria weaning food, with cowpea, on chemical composition, sensory and in-vitro protein digestibility. Journal of Biological Sciences, 4, 654-657. Cohen, S.A., Meys, A. & Tarvin, T.L. (1988). The Pico-Tag Method: A Manual of Advanced Techniques for Amino Acid Analysis. Milford, MA, USA: Waters Chromatography Division. Omueti, O. & Morton, I.D. (1996). Development by Extrusion of Soybean Snack sticks a Nutritionally Improved Soya-maize Products based on the Nigeria Snack (Kokoro). International Journal of Food Sciences and Nutrition, 47, 5-13. Wu, Y.V., Warner, K., Wall, J.S. & Bookwalter, G.N. (1984). Corn distillers' grains and other by-products of alcohol production in blended foods. II. Sensory, stability, and processing studies. Cereal Chemistry, 61, 509-513. Kinsella, J.E. (1976). Functional properties of proteins in foods. Critical Reviews in Food Science and Nutrition, 1, 219-280. Prosky, L., Asp, N.G., Schweizer, T.E., Devries, J.W. & Furda, I. (1988). Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study. Journal of Association of Official Analytical Chemists, 71, 1017-1024. Afoakwa, E.O. (1996). Storage Characteristics and Quality Evaluation of Cowpea-Fortified Traditional Foods. BSc Dissertation. Legon-Accra, Ghana: Department of Nutrition and Food Science, University of Ghana. Beuchat, L.R. (1977). Functional and electrophoretic characteristic of succinylated peanut flour. Journal of Agricultural and Food Chemistry, 25, 258-261. Gupta, Y.P. & Kapon, A.C. (1980). Chemical evaluation of protein quality of various grain legumes. Indian Journal of Agricultural Sciences, 50, 393-398. Sanni, L.O., Adebowale, A.A., Filani, T.A., Oyewole, O.B. & Westby, A. (2006). Quality of flash and rotary dried fufu flour. Journal of Food, Agriculture and Environment, 4, 74-78. SAS. (2008). Qualification Tools User's Guide SAS® 9.1. Cary, NC, USA: SAS Institute Inc. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. & Smith, F. (1956). Colorimetric method for determination of total sugars and related substances. Analytical Chemistry, 28, 350-356. Finnin, B. & Peters, S. (1996). Amino acids and body building. Muscle and fitness Magazine, April, 65-70. Fasasi, O.S., Adeyemi, I.A. & Fagbenro, O.A. (2007). Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet. Pakistan Journal of Nutrition, 6, 304-309. Adelakun, O.E., Adejuyitan, J.A., Olajide, J.O. & Alabi, B.K. (2004). Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack). European Food Research Technology, 220, 79-82. Fornal, L., Soral-Smietana, M., Smietana, Z. & Szpendowski, J. (1987). Chemical characteristics and physicochemical properties of the extruded mixtures of cereal starches. Starch/Staerke, 39, 75-78. Rasco, B.A., Downey, S.E. & Dong, F.M. (1987b). Consumer acceptability of baked goods containing distillers' dried grains with solubles from soft white winter wheat. Cereal Chemistry, 64, 139-143. AOAC. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edn. Arlington, Virginia, USA: AOAC. Uzor-Peters, P.I., Arisa, N.U., Lawrence, C.O., Osondu, N.S. & Adelaja, A. (2008). Effect of partially defatted soybean or groundnut cake flours on proximate and sensory characteristics of kokoro. African Journal of Food Science, 2, 98-101. Edema, M.O., Sanni, L.O. & Sanni, A.I. (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology, 4, 911-917. Ukpabi, U. & Ndimele, C. (1990). Evaluation of the quality of Gari produced in Imo State Nigeria. Nigeria Food Journal, 8, 106-108. Houssou, P. & Ayernor, G.S. (2002). Appropriate processing and Food functional properties of Maize flour. African Journal of Science and Technology, Science and Engineering Series, 3, 126-131. Kaiser, R.M. (2006). Utilizing the Growing Supply of Distillers' Grains. USA: University of Wisconsin - Extension. http://dysci.wisc.edu/uwex/brochures/brochures/ADD. Accessed November, 2008. Ranhotra, G.S., Gelroth, J.A., Torrence, F.A., Bock, M.A., Winterringer, G.L. & Bates, L.S. (1982). Nutritional characteristics of distiller's spent grain. By-product from ethanol production, possible uses in human food. Journal of Food Science, 47, 1184-1185. Baah, F.D., Maziya-Dixon, B., Asiedu, R., Oduro, I. & Ellis, W.O. (2009). Nutritional and biochemical composition of D. alata (Dioscorea spp.) tubers. Journal of Food, Agriculture and Environment, 7, 373-378. Ikujenlola, A.V. (2008). Chemical and functional properties of complementary food from malted and unmalted Acha (Digitaria exilis), Soybean (Glycine max) and Defatted sesame seeds (Sesamun indicuml). Journal of Engineering Application and Science, 39, 471-475. Alozie, Y., Akpanabiatu, M.I., Eyong, E.U., Umoh, B.I. & Alizie, G. (2009). Amino acid Composition of Dioscorea dumentorum Varieties. Pakistan Journal of Nutrition, 8, 103-105. Tsen, C.C., Eyestone, W. & Weber, J. (1982). Evaluation of the quality of biscuits supplemented with distillers dried grain flours. Journal of Food Science, 47, 684-685. Iwe, M.O.. (2002). Hand book of Sensory Methods and Analysis. Pp. 1-73. Enugu: Rojoint Communication Series limited. FAO. (1992). Maize in Human Nutrition. FAO Food and Nutrition Series, No. 25. Rome, Italy: Food and Agriculture Organization. Rasco, B.A., Dong, F.M., Hashisaka, A.E., Gazzaz, S.S., Downey, S.E. & San Buenaventura, M.L. (1987a). Chemical composition of distillers' dried grains with solubles (DDGS) from soft white wheat, hard red wheat and corn. Journal of Food Science, 52, 236-237. Onis, M.D., Monteiro, C. & Clugston, G. (1993). The worldwide magnitude of protein-energy malnutrition: an overview from the WHO Global Database on Child Growth. Bulletin of the World Health Organization, 71, 703-712. Achi, O.K. (1999). Quality attributes of fermented yam flour supplemented with processed soy flour. Plant Foods for Human Nutrition, 54, 151-158. FAO/WHO/UNN. (1985). Expert Consultation on Energy and Protein Requirements. Technical Report Series 724. Geneva: World Health Organization. Landry, J. & Moureaux, T. (1982). Distribution and amino acid composition of protein fractions in opaque-2 maize grain. Phytochemistry, 21, 1865-1869. IFST. (2007). Information Statement of the Institute of Food Science and Technology on Dietary Fibre. Pp. 1-10. London: Public Affairs and Technical & Legislative Committees. Ozvural, E.B., Vural, H., Gokbulut, I. & Ozboy-Ozbas, O. (2009). Utilization of brewer's spent grains in the production of frankfurthers. International Journal of Food Science and Technology, 44, 1093-1099. Bauer, W. & Türler-Inderbitzin, S. (2008). Dietary fibre and its various health benefits. Nestle Professional Nutritional Magazine. NutriPro Food, 6, 8. Hogan, A.G., Gillespie, G.T., Kocturk, O., O'Dell, B.L. & Flynn, L.M. (1955). The percentage of protein in corn and its nutritional properties. Journal of Nutrition, 57, 225-239. 1984; 61 2009; 44 2004; 220 1977; 25 2008; 39 2004; 4 1975 2008 1996 2002; 3 2007 2006 1976; 1 2003; 38 1972 2008; 6 2006; 4 1992 2003 2002 1987a; 52 2008; 2 1988; 71 1987; 39 1982; 47 1990 1993; 71 1987b; 64 1980; 50 1982; 21 1987 2005; 4 1985 2007; 6 1999; 54 2009; 8 2009; 7 1956; 28 2009; 3 1996; 47 1990; 8 1955; 57 1989 1988 e_1_2_7_6_1 e_1_2_7_3_1 Uzor‐Peters P.I. (e_1_2_7_45_1) 2008; 2 e_1_2_7_18_1 Rasco B.A. (e_1_2_7_39_1) 1987; 64 e_1_2_7_40_1 e_1_2_7_2_1 e_1_2_7_14_1 Onis M.D. (e_1_2_7_33_1) 1993; 71 e_1_2_7_43_1 AOAC (e_1_2_7_7_1) 1990 e_1_2_7_10_1 e_1_2_7_47_1 e_1_2_7_29_1 Mertz E.T. (e_1_2_7_31_1) 1975 Baah F.D. (e_1_2_7_8_1) 2009; 7 Ikujenlola A.V. (e_1_2_7_26_1) 2008; 39 Ukpabi U. (e_1_2_7_44_1) 1990; 8 Bauer W. (e_1_2_7_9_1) 2008; 6 Cohen S.A. (e_1_2_7_12_1) 1988 Boyer C.D. (e_1_2_7_11_1) 1987 FAO (e_1_2_7_16_1) 1992 Iwe M.O. (e_1_2_7_27_1) 2002 SAS (e_1_2_7_42_1) 2008 e_1_2_7_30_1 Cortez A. (e_1_2_7_13_1) 1972 FAO/WHO/UNN (e_1_2_7_17_1) 1985 Houssou P. (e_1_2_7_24_1) 2002; 3 e_1_2_7_32_1 Finnin B. (e_1_2_7_19_1) 1996 e_1_2_7_23_1 e_1_2_7_34_1 e_1_2_7_21_1 e_1_2_7_20_1 IFST (e_1_2_7_25_1) 2007 e_1_2_7_36_1 Sanni L.O. (e_1_2_7_41_1) 2006; 4 Kaiser R.M. (e_1_2_7_28_1) 2006 e_1_2_7_37_1 Edema M.O. (e_1_2_7_15_1) 2005; 4 e_1_2_7_38_1 Afoakwa E.O. (e_1_2_7_5_1) 1996 Prosky L. (e_1_2_7_35_1) 1988; 71 Gupta Y.P. (e_1_2_7_22_1) 1980; 50 Adetuyi F.O. (e_1_2_7_4_1) 2009; 3 Wu Y.V. (e_1_2_7_46_1) 1984; 61 |
References_xml | – year: 1985 – volume: 25 start-page: 258 year: 1977 end-page: 261 article-title: Functional and electrophoretic characteristic of succinylated peanut flour publication-title: Journal of Agricultural and Food Chemistry – volume: 61 start-page: 509 year: 1984 end-page: 513 article-title: Corn distillers’ grains and other by‐products of alcohol production in blended foods. II. Sensory, stability, and processing studies publication-title: Cereal Chemistry – start-page: 65 year: 1996 end-page: 70 article-title: Amino acids and body building publication-title: Muscle and fitness Magazine – start-page: 253 year: 1987 end-page: 272 – volume: 220 start-page: 79 year: 2004 end-page: 82 article-title: Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack) publication-title: European Food Research Technology – start-page: 99 year: 1972 end-page: 106 – year: 1989 – year: 2003 – volume: 4 start-page: 74 year: 2006 end-page: 78 article-title: Quality of flash and rotary dried fufu flour publication-title: Journal of Food, Agriculture and Environment – volume: 54 start-page: 151 year: 1999 end-page: 158 article-title: Quality attributes of fermented yam flour supplemented with processed soy flour publication-title: Plant Foods for Human Nutrition – year: 1996 – volume: 47 start-page: 684 year: 1982 end-page: 685 article-title: Evaluation of the quality of biscuits supplemented with distillers dried grain flours publication-title: Journal of Food Science – volume: 52 start-page: 236 year: 1987a end-page: 237 article-title: Chemical composition of distillers’ dried grains with solubles (DDGS) from soft white wheat, hard red wheat and corn publication-title: Journal of Food Science – volume: 2 start-page: 98 year: 2008 end-page: 101 article-title: Effect of partially defatted soybean or groundnut cake flours on proximate and sensory characteristics of kokoro publication-title: African Journal of Food Science – year: 1990 – year: 1992 – volume: 4 start-page: 911 year: 2005 end-page: 917 article-title: Evaluation of maize‐soybean flour blends for sour maize bread production in Nigeria publication-title: African Journal of Biotechnology – start-page: 306 year: 1975 end-page: 329 – volume: 71 start-page: 1017 year: 1988 end-page: 1024 article-title: Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study publication-title: Journal of Association of Official Analytical Chemists – volume: 28 start-page: 350 year: 1956 end-page: 356 article-title: Colorimetric method for determination of total sugars and related substances publication-title: Analytical Chemistry – volume: 6 start-page: 304 year: 2007 end-page: 309 article-title: Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia (Oreochromis niloticus) Flour Diet publication-title: Pakistan Journal of Nutrition – volume: 38 start-page: 795 year: 2003 end-page: 798 article-title: Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung publication-title: International Journal of Food Science and Technology – volume: 39 start-page: 75 year: 1987 end-page: 78 article-title: Chemical characteristics and physicochemical properties of the extruded mixtures of cereal starches publication-title: Starch/Staerke – volume: 50 start-page: 393 year: 1980 end-page: 398 article-title: Chemical evaluation of protein quality of various grain legumes publication-title: Indian Journal of Agricultural Sciences – volume: 21 start-page: 1865 year: 1982 end-page: 1869 article-title: Distribution and amino acid composition of protein fractions in opaque‐2 maize grain publication-title: Phytochemistry – volume: 47 start-page: 5 year: 1996 end-page: 13 article-title: Development by Extrusion of Soybean Snack sticks a Nutritionally Improved Soya‐maize Products based on the Nigeria Snack ( ) publication-title: International Journal of Food Sciences and Nutrition – volume: 1 start-page: 219 year: 1976 end-page: 280 article-title: Functional properties of proteins in foods publication-title: Critical Reviews in Food Science and Nutrition – volume: 64 start-page: 139 year: 1987b end-page: 143 article-title: Consumer acceptability of baked goods containing distillers’ dried grains with solubles from soft white winter wheat publication-title: Cereal Chemistry – start-page: 1 year: 2002 end-page: 73 – volume: 6 start-page: 8 year: 2008 article-title: Dietary fibre and its various health benefits publication-title: Nestle Professional Nutritional Magazine. NutriPro Food – year: 1988 – volume: 47 start-page: 1184 year: 1982 end-page: 1185 article-title: Nutritional characteristics of distiller’s spent grain. By‐product from ethanol production, possible uses in human food publication-title: Journal of Food Science – year: 2008 – volume: 8 start-page: 103 year: 2009 end-page: 105 article-title: Amino acid Composition of Dioscorea dumentorum Varieties publication-title: Pakistan Journal of Nutrition – start-page: 1 year: 2007 end-page: 10 – year: 2006 – volume: 57 start-page: 225 year: 1955 end-page: 239 article-title: The percentage of protein in corn and its nutritional properties publication-title: Journal of Nutrition – volume: 71 start-page: 703 year: 1993 end-page: 712 article-title: The worldwide magnitude of protein‐energy malnutrition: an overview from the WHO Global Database on Child Growth publication-title: Bulletin of the World Health Organization – volume: 8 start-page: 106 year: 1990 end-page: 108 article-title: Evaluation of the quality of Gari produced in Imo State Nigeria publication-title: Nigeria Food Journal – volume: 3 start-page: 126 year: 2002 end-page: 131 article-title: Appropriate processing and Food functional properties of Maize flour publication-title: African Journal of Science and Technology, Science and Engineering Series – volume: 4 start-page: 654 year: 2004 end-page: 657 article-title: Effect of Supplementation of a Pearl millet based Nigeria weaning food, with cowpea, on chemical composition, sensory and in‐vitro protein digestibility publication-title: Journal of Biological Sciences – volume: 7 start-page: 373 year: 2009 end-page: 378 article-title: Nutritional and biochemical composition of D. alata (Dioscorea spp.) tubers publication-title: Journal of Food, Agriculture and Environment – volume: 3 start-page: 56 year: 2009 end-page: 60 article-title: Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends publication-title: African Journal of Food Science – volume: 39 start-page: 471 year: 2008 end-page: 475 article-title: Chemical and functional properties of complementary food from malted and unmalted Acha (Digitaria exilis), Soybean (Glycine max) and Defatted sesame seeds (Sesamun indicuml) publication-title: Journal of Engineering Application and Science – volume: 44 start-page: 1093 year: 2009 end-page: 1099 article-title: Utilization of brewer’s spent grains in the production of frankfurthers publication-title: International Journal of Food Science and Technology – ident: e_1_2_7_37_1 – volume: 39 start-page: 471 year: 2008 ident: e_1_2_7_26_1 article-title: Chemical and functional properties of complementary food from malted and unmalted Acha (Digitaria exilis), Soybean (Glycine max) and Defatted sesame seeds (Sesamun indicuml) publication-title: Journal of Engineering Application and Science contributor: fullname: Ikujenlola A.V. – volume-title: Utilizing the Growing Supply of Distillers’ Grains year: 2006 ident: e_1_2_7_28_1 contributor: fullname: Kaiser R.M. – ident: e_1_2_7_6_1 doi: 10.3923/pjn.2009.103.105 – volume: 2 start-page: 98 year: 2008 ident: e_1_2_7_45_1 article-title: Effect of partially defatted soybean or groundnut cake flours on proximate and sensory characteristics of kokoro publication-title: African Journal of Food Science contributor: fullname: Uzor‐Peters P.I. – ident: e_1_2_7_40_1 doi: 10.1046/j.1365-2621.2003.00734.x – volume: 4 start-page: 74 year: 2006 ident: e_1_2_7_41_1 article-title: Quality of flash and rotary dried fufu flour publication-title: Journal of Food, Agriculture and Environment contributor: fullname: Sanni L.O. – ident: e_1_2_7_30_1 doi: 10.1016/0031-9422(82)83004-5 – start-page: 65 year: 1996 ident: e_1_2_7_19_1 article-title: Amino acids and body building publication-title: Muscle and fitness Magazine contributor: fullname: Finnin B. – start-page: 99 volume-title: Nutritional Improvement of Maize year: 1972 ident: e_1_2_7_13_1 contributor: fullname: Cortez A. – volume-title: The Pico‐Tag Method: A Manual of Advanced Techniques for Amino Acid Analysis year: 1988 ident: e_1_2_7_12_1 contributor: fullname: Cohen S.A. – volume: 8 start-page: 106 year: 1990 ident: e_1_2_7_44_1 article-title: Evaluation of the quality of Gari produced in Imo State Nigeria publication-title: Nigeria Food Journal contributor: fullname: Ukpabi U. – ident: e_1_2_7_29_1 doi: 10.1080/10408397609527208 – volume: 3 start-page: 56 year: 2009 ident: e_1_2_7_4_1 article-title: Storage influence on the functional properties of malted and unmalted maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) flour blends publication-title: African Journal of Food Science contributor: fullname: Adetuyi F.O. – ident: e_1_2_7_10_1 doi: 10.1021/jf60210a044 – start-page: 1 volume-title: Information Statement of the Institute of Food Science and Technology on Dietary Fibre year: 2007 ident: e_1_2_7_25_1 contributor: fullname: IFST – volume: 50 start-page: 393 year: 1980 ident: e_1_2_7_22_1 article-title: Chemical evaluation of protein quality of various grain legumes publication-title: Indian Journal of Agricultural Sciences contributor: fullname: Gupta Y.P. – volume: 61 start-page: 509 year: 1984 ident: e_1_2_7_46_1 article-title: Corn distillers’ grains and other by‐products of alcohol production in blended foods. II. Sensory, stability, and processing studies publication-title: Cereal Chemistry contributor: fullname: Wu Y.V. – ident: e_1_2_7_3_1 doi: 10.1007/s00217-004-1034-y – ident: e_1_2_7_32_1 doi: 10.3109/09637489609028555 – volume: 7 start-page: 373 year: 2009 ident: e_1_2_7_8_1 article-title: Nutritional and biochemical composition of D. alata (Dioscorea spp.) tubers publication-title: Journal of Food, Agriculture and Environment contributor: fullname: Baah F.D. – start-page: 253 volume-title: Corn: Chemistry and Technology year: 1987 ident: e_1_2_7_11_1 contributor: fullname: Boyer C.D. – volume: 71 start-page: 703 year: 1993 ident: e_1_2_7_33_1 article-title: The worldwide magnitude of protein‐energy malnutrition: an overview from the WHO Global Database on Child Growth publication-title: Bulletin of the World Health Organization contributor: fullname: Onis M.D. – volume-title: Official Methods of Analysis of the Association of Official Analytical Chemists year: 1990 ident: e_1_2_7_7_1 contributor: fullname: AOAC – ident: e_1_2_7_38_1 doi: 10.1111/j.1365-2621.1987.tb14019.x – volume: 71 start-page: 1017 year: 1988 ident: e_1_2_7_35_1 article-title: Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study publication-title: Journal of Association of Official Analytical Chemists contributor: fullname: Prosky L. – volume-title: Qualification Tools User’s Guide SAS® 9.1 year: 2008 ident: e_1_2_7_42_1 contributor: fullname: SAS – ident: e_1_2_7_47_1 doi: 10.3923/jbs.2004.654.657 – ident: e_1_2_7_21_1 – volume: 4 start-page: 911 year: 2005 ident: e_1_2_7_15_1 article-title: Evaluation of maize‐soybean flour blends for sour maize bread production in Nigeria publication-title: African Journal of Biotechnology contributor: fullname: Edema M.O. – volume-title: Expert Consultation on Energy and Protein Requirements year: 1985 ident: e_1_2_7_17_1 contributor: fullname: FAO/WHO/UNN – volume: 6 start-page: 8 year: 2008 ident: e_1_2_7_9_1 article-title: Dietary fibre and its various health benefits publication-title: Nestle Professional Nutritional Magazine. NutriPro Food contributor: fullname: Bauer W. – volume-title: Storage Characteristics and Quality Evaluation of Cowpea‐Fortified Traditional Foods year: 1996 ident: e_1_2_7_5_1 contributor: fullname: Afoakwa E.O. – volume-title: Maize in Human Nutrition year: 1992 ident: e_1_2_7_16_1 contributor: fullname: FAO – ident: e_1_2_7_20_1 doi: 10.1002/star.19870390303 – ident: e_1_2_7_34_1 doi: 10.1111/j.1365-2621.2009.01921.x – ident: e_1_2_7_36_1 doi: 10.1111/j.1365-2621.1982.tb07645.x – ident: e_1_2_7_23_1 doi: 10.1093/jn/57.2.225 – volume: 3 start-page: 126 year: 2002 ident: e_1_2_7_24_1 article-title: Appropriate processing and Food functional properties of Maize flour publication-title: African Journal of Science and Technology, Science and Engineering Series contributor: fullname: Houssou P. – ident: e_1_2_7_18_1 doi: 10.3923/pjn.2007.304.309 – volume: 64 start-page: 139 year: 1987 ident: e_1_2_7_39_1 article-title: Consumer acceptability of baked goods containing distillers’ dried grains with solubles from soft white winter wheat publication-title: Cereal Chemistry contributor: fullname: Rasco B.A. – start-page: 306 volume-title: High Quality Protein Maize, CIMMYT‐Purdue International Symposium on Protein Quality in Maize year: 1975 ident: e_1_2_7_31_1 contributor: fullname: Mertz E.T. – ident: e_1_2_7_2_1 doi: 10.1023/A:1008130218830 – ident: e_1_2_7_14_1 doi: 10.1021/ac60111a017 – start-page: 1 volume-title: Hand book of Sensory Methods and Analysis year: 2002 ident: e_1_2_7_27_1 contributor: fullname: Iwe M.O. – ident: e_1_2_7_43_1 doi: 10.1111/j.1365-2621.1982.tb10156.x |
SSID | ssj0002374 |
Score | 2.0466218 |
Snippet | Summary
The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize‐based snack, was... Summary The effect of treated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro , a maize‐based snack, was... The effect of treated Distillers' spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize-based snack, was investigated.... |
SourceID | proquest crossref pascalfrancis wiley istex |
SourceType | Aggregation Database Index Database Publisher |
StartPage | 1609 |
SubjectTerms | Amino acids Ashes Biological and medical sciences Blends Cereal and baking product industries Dietary fibre Distillers' spent grains Flour Food industries Fundamental and applied biological sciences. Psychology kokoro maize flour nutritional value Polymer blends Proteins Research and development. New food products, dietetic foods and beverages Snacks supplementation |
Title | Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers' spent grain (DSG) |
URI | https://api.istex.fr/ark:/67375/WNG-21HD1NMS-T/fulltext.pdf https://onlinelibrary.wiley.com/doi/abs/10.1111%2Fj.1365-2621.2011.02659.x https://search.proquest.com/docview/1671410280 |
Volume | 46 |
hasFullText | 1 |
inHoldings | 1 |
isFullTextHit | |
isPrint | |
link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1Lb9QwELZQOcCFRwERHpWRUNUeskriOImPiGW7VOoisVuxN8uxnaoKJKtkVyo9VeIPcOXv9Zcwk8fSIA4IcVllo3EUT2bsb-zxN4S8VtZGImahmwA8hgAls65IMqyaqn0jYELlTTGYk1k0PQ2Pl3zZ5T_hWZiWH2K74Iae0YzX6OAqrYdO3mZoBX7HxBlEXIwQTyKvHuKjj7-YpALWEjIL7rkcIMQwqeePDxrMVLdR6ReYOalqUF7WVr0YwNKb4LaZnSb3Sd73q01KyUebdTrSl79RPv6fjj8g9zoQS9-0VveQ3LLFLnHG53ZN92nHNPqZznqi_11ypz__XD8i37b3QUYVhtYQSZfVV7rCfYEKCV5pmVFFv6jzS3t99R0nWpAqlM5pVpaGHuRlXlblIa2xJGmzvgkCuKJMm7x5-DPGoQtPOdbXVz9ovQIReobVMOjBeH50-JicTt4t3k7drhSEqwFhCOisjpKAaRUpAwFXHBsbKUAXxmNMaxhYfE_HnKeCawiQLI9MbDjuqVovDG1g2BOyU5SFfUqoioRiLOUpUi8BGEtSZWKmeBaLDEzTOMTvP7tctYwf8kakBKqXqHqJqpeN6uWFQ_Yb-9g2UFWOGXMxl59mRzLwp2N_djKXC4fsDQxo2yAIIXYTLHLIq96iJDg67t6owpabWvpRjDm5QeI5JG7s469fT74_nszx8tk_t3xO7var6Z7_guysq419CXBsne41jga_iw_Ln_qaJ-w |
link.rule.ids | 315,786,790,1382,27946,27947,46318,46742 |
linkProvider | Wiley-Blackwell |
linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1Lb9QwELZQeygXHgVEaClGQlV7yCovO8kREbbb0s2B3YreLCd2UJWSrJJdqfRUiT_Alb_XX8JMHkuDOCDELYnsKJ7M2N-Mx98Q8kZqzUPf9cwA4DE4KJk2wyDDqqmprUJYUFlTDGYa88mZd3LOzrtyQHgWpuWHWAfc0DKa-RoNHAPSQytvU7Qcu6PidDgLRwAoN7GEBpYziD7-4pJy3JaSOWSWyQBEDNN6_vimwVq1iWK_wtxJWYP4srbuxQCY3oW3zfo0fkgu-5G1aSn5aLVMRun1b6SP_2noj8iDDsfSt63iPSb3dLFNjOhCL-k-7chGL2ncc_1vk63-CHT9hHxbP4c2slC0Bme6rL7SBW4NVMjxSsuMSvpFXlzr25vvuNZCq0KmOc3KUtGDvMzLqjykNVYlbUKc0ACDyrRJnYebCGcvPOhY3978oPUCmtDPWBCDHkSzo8On5Gz8fv5uYnbVIMwUQEYIg0154Lip5FKBz-X7SnMJAENZrpumMLfYVuozloQsBR9JM658xXBbVVuepx3lPiMbRVno54RKHkrXTViC7EuAx4JEKt-VLPPDDLRTGcTu_7tYtKQf4o6zBKIXKHqBoheN6MWVQfYbBVl3kFWOSXM-E5_iI-HYk8iOpzMxN8jeQIPWHRwP3LfQ5QZ53auUAFvHDRxZ6HJVC5v7mJbrBJZB_EZB_vrzxPHJeIaXL_655yuyNZlPT8Xpcfxhh9zvg-uWvUs2ltVKvwR0tkz2Gqv7CYbCKvA |
linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1Lb9QwELZQKwEXHgXUtFCMhKr2sKu87CRHRNhuC40Q24reLMd2UBVIVsmuVHqqxB_gyt_rL2Emj6VBHBDilkR2FE9m7G_G428IeSmN4VHg-aMQ4DE4KJkZRWGGVVOVoyNYUFlTDOY44dNT_-iMnXX5T3gWpuWHWAXc0DKa-RoNfK6zoZG3GVqu0zFxupxFY8CT6z4HTUWA9OEXlZTrtYzMEbNHDDDEMKvnj28aLFXrKPULTJ2UNUgva8teDHDpTXTbLE-T-yTvB9ZmpeTj5SIdq8vfOB__z8gfkHsdiqWvWrV7SG6ZYoNY8blZ0F3aUY1-pknP9L9B7vQHoOtH5NvqObSRhaY1uNJl9ZXOcWOgQoZXWmZU0i_y_NJcX33HlRZaFVLlNCtLTffyMi-rcp_WWJO0CXBCAwwp0yZxHm5inLvwmGN9ffWD1nNoQj9hOQy6F88O9h-T08mbk9fTUVcLYqQAYkQwWMVD11OSSw0eVxBowyXAC217nlIwszi2ChhLI6bAQzKM60Az3FQ1tu8bV3tPyFpRFmaTUMkj6XkpS5F7CdBYmEodeJJlQZSBbmqLOP1vF_OW8kPccJVA9AJFL1D0ohG9uLDIbqMfqw6yyjFlLmDiY3IgXGcaO8nxTJxYZGegQKsOrg_OW-Rxi7zoNUqApeP2jSxMuayFwwNMynVD2yJBox9__Xni8Ggyw8utf-75nNx-H0_Eu8Pk7Ta520fWbecpWVtUS_MMoNki3Wls7ifWiSmf |
openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Nutritional+and+sensory+properties+of+a+maize-based+snack+food+%28kokoro%29+supplemented+with+treated+Distillers%27+spent+grain+%28DSG%29&rft.jtitle=International+journal+of+food+science+%26+technology&rft.au=AWOYALE%2C+Wasiu&rft.au=MAZIYA-DIXON%2C+Busie&rft.au=SANNI%2C+Lateef+O&rft.au=SHITTU%2C+Taofik+A&rft.date=2011-08-01&rft.pub=Wiley-Blackwell&rft.issn=0950-5423&rft.eissn=1365-2621&rft.volume=46&rft.issue=8&rft.spage=1609&rft.epage=1620&rft_id=info:doi/10.1111%2Fj.1365-2621.2011.02659.x&rft.externalDBID=n%2Fa&rft.externalDocID=24306936 |
thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0950-5423&client=summon |
thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0950-5423&client=summon |
thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0950-5423&client=summon |