Sensory Attributes and Anti-nutrient Composition of Maize Chips (Kokoro) Formulated Using Watermelon Rind Flour (WMRF), Soybean Flour, and Maize Flour

Abstract

The sensory qualities and anti-nutrient content of Kokoro (corn chips) manufactured from a blend of watermelon rind flour, soybean flour, and maize flour were assessed in this study. Sample A was the control sample, sample B was sample 85:10:5, sample C was sample 75:15:10, and sample D was sample 65:20:15. Colour, taste, flavour, appearance, crispiness, and overall acceptability received scores of 6.84-8.52%, 6.68-8.04%, 6.72-7.80%, 6.96-8.48%, 7.28-8.44%, and 7.12-8.48%, respectively, based on the sensory criteria. Significant variations in the products' sensory perception were revealed by the results (p<0.05). Sample B (85% maize, 10% soybean, and 5% watermelon rind flour) had the greatest scores for flavour, crispiness, and general acceptance (8.48%), while sample A (100% maize flour) received the highest ratings for colour, taste, and appearance. The enticing aroma and crispy texture of the prepared kokoro product may be the reason why sample B was preferred in this particular investigation. All samples had anti-nutrient contents, such as phytate (0.004 to 0.512 mg/100g), oxalate (0.002 to 0.368 mg/100g), and saponin (0.002 to 0.124 mg/100g), although at different levels that were acceptable. According to the study, the anti-nutrient contents fell below the FAO/WHO-recommended acceptable range. The study highlights the potential of using fruit peels, like watermelon rind, in innovative culinary applications, adding value to food products while maintaining safety and quality. Overall, the study provides valuable insights into creating nutritious and acceptable food products using unconventional ingredients.