Authors : I.I. Adedokun, B.C. Nwokeke, E.N. Onyeneke, M. Ojukwu and I.A. Ekemenye
Abstract: Evaluation of proximate composition, amino acids and sensory attributes of maize noodle ‘kokoro’ enriched with Bambaranut protein isolate substitution was carried out. Dried coarse yellow maize and extracted protein isolate from Bambaranut were formulated into five different blends of 90:10, 80:20; 70:30, 60:40 and 50:50%, then 100% coarse maize granular form was used as control. Each type of blended materials was mixed with other ingredients such as onion, pepper, salt and whisk fresh egg uniformly. The mixtures were homogenized, molded into ring shapes through extruder and deep fried in hot vegetable oil. Samples prepared were subjected to proximate composition, amino acids and sensory properties evaluation while data obtained were analyzed statistically. Result showed that, the proximate composition of Bambaranut protein isolate were 8.61% moisture content, 78.11% protein, 0.68 fat, 2.82 ash, 0.08% crude fiber and nitrogen free extract was 9.70%. Proximate composition and amino acids content of enriched maize noodle and 100% maize noodle were different but significant (p<0.05). Moisture content of samples was slightly above <10% which ranged from 14.02-15.29%; fat content ranged from 13.81-14.38%. There was gradual increase on the protein and ash content of the enriched maize noodle samples when Bambaranut protein substitution increased from 10-50% in this blends. Protein increased from 15.06-32.44% while ash content changed from 3.82-3.94%. The crude fiber and carbohydrate decreased slightly from 2.51% crude fiber and 55.39% carbohydrate of control sample to 2.18% crude fiber and 3.77% carbohydrate of maize noodle sample E substituted with 50% Bambaranut protein isolate. Protein content, the amino acids content increases significantly (p<0.05) in the enriched noodle samples as the substitution of Bambaranut protein isolate increased (10-50%). The limiting amino acid lysine in maize increased from 1.66-34.08 mg/100 g protein, also threonine increased from 3.11-21.09 mg/100 g protein, valine changed from 4.61-22.51 mg/100 g protein, methionine 0.64-2.44 mg/100 g protein, isoleucine 4.0-20.66 mg/100 g protein, leucine 15.28-95.01 mg/100 g protein, phenylalanine 6.60-33.13 mg/100 g protein, tryptophan 0.68-4.53 mg/100 g protein, histidine 3.46-26.58 mg/100 g protein, arginine 5.33-40.06 mg/100 g protein, aspartic acid 10.14-81.23 mg/100 g protein, serine 4.68-21.01 mg/100 g protein, glutamic acid 15.49-106.96 mg/100 g protein, proline 2.06-15.66 mg/100 g protein, glycine 2.93-13.20 mg/100 g protein, alanine 2.11-12.01 mg/100 g protein and tyrosine increased from 3.99-18.39 mg/100 g protein. Mean sensory scores of the samples differred but significant (p<0.05) on the samples. Mean scores for overall acceptability dropped slightly from 7.35-6.75 when the Bambaranut protein isolate increased.
I.I. Adedokun, B.C. Nwokeke, E.N. Onyeneke, M. Ojukwu and I.A. Ekemenye, 2018. Bambaranut Protein Isolate: Effect of Incorporation on Nutrient Content and Sensory Properties of Enriched Indigenous Maize Noodle ‘kokoro’. Journal of Food Technology, 16: 7-13.