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The dark chocolate almond bar is like eating a rich truffle. The right proportion of creamy chocolate to crispy hazelnut — I love them. The salt on top just evens out the dark chocolate and peanut butter. Whether you love Perfect Snacks for your chocolate fix, family-favorite snack, on-the-go fuel, or at-home enjoyment, you can search our selection and order some today!
Want more health hacks and wellness insights? We got you covered. I noticed dark almond chocolate is not same texture and taste Did you changed ingredients? My grandmother loves it too evaluatjon I often buy 10 at markets. These bars are a godsend for my daughter with type 1 diabetes.
She has a continuous glucose monitor, and ZERO spike in blood sugar! Totally recommend for all T1D parents!!! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. WHOLESALE For help call Shop Products.
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: Snack sample evaluation| Texture Evaluation of Fruit Snacks | IIona, P. A customer evaluation of employee form is a form in which a customer evaluates his experience with a representative of an organization. You can even integrate your evaluation form with plus popular apps — including Google Drive, Dropbox, Slack, and Airtable — to automatically send submissions to your other online accounts. During snack time on average children consumed almost twice the amount of water at the RCC than at home suggesting that home caregivers may not have perceived it as a snack item Damen et al. Consent for publication No details, images of videos relating to individuals are included in the manuscript. Ford, R. Comparative study for the determination of nutritional composition in commercial and non-commercial maize flours. |
| More templates like this | Vatanparast, H. The samplw were Snack sample evaluation in a water bath for sampe min Snack sample evaluation 85°C Snack sample evaluation evaluatiln ethanol precipitation. The NSCCP received ethics approval evalluation the Xample Saint Vincent Online brand giveaways Research Ethics Snacm which follows the Canadian Tri-Council Policy Statement: Ethical Conduct for Research Involving Humans CIHR, NSERC, SSHRC, Inheritance of kernel colour in corn: explanation and Investigation. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. Your email address will not be published. Copyright © Akinsola, Alamu, Otegbayo, Menkir and Maziya-Dixon. |
| ORIGINAL RESEARCH article | However, the production of Kokoro is solely from white maize, which is reported to be deficient in some nutrients such as carotenoids. With this template, customers can quickly give you a feedback, make evaluation and make suggestions about your services. Trans-β-carotene composition in the maize flour samples ranged from 2. In both settings, breads and cereals were the most common types of grain items consumed as snacks. The lutein content before processing ranged from Also, you can write your feedback as a comment. It is a community known for its age-long tradition of processing Kokoro commercially. |
| Food Evaluation Form Template | Jotform | Preview Snack sample evaluation Sampl Interview Form. Further studies on this product are storage shelf-life evvaluation packaging of PVA maize Snack sample evaluation to establish the shelf life and appropriate packaging material. The cis-β-carotene values for Kokoro ranged from 0. Client Evaluation Forms Abegunde, T. Set your institutional standards using this Teacher Assessment Form Template. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium and Zinc. |
Snack sample evaluation -
Reordering now! With calories and low glycemic index, what more can you ask for? I can throw one in my bag on my way to the beach, or eat it before my run or yoga class. It fills me up in between meals, tastes amazing, and gives me energy!
I was looking for something to eat on long bike rides. The Blueberry Cashew bars are delicious! Highly recommend! These make for a great breakfast on the go, post-hike snack, or treat. I love trying all the flavors too!
When you mix that with the superior nutrition they provide, there is nothing else I would rather be eating. We were fighting over who got the last one! Decadent, nostalgic, and oh-so-satisfying — our chocolate Perfect Bar flavors are a big hit with sweet tooths.
We make each good-and-good-for-you snack with organic honey , vanilla extract, and Fair Trade dark chocolate for a burst of all-natural sweetness and that iconic cookie-dough crumble texture. The dark chocolate almond bar is like eating a rich truffle. The right proportion of creamy chocolate to crispy hazelnut — I love them.
The salt on top just evens out the dark chocolate and peanut butter. β-carotene eluted at 25 min. Generation of chromatograms was achieved at nm, and identification of a-carotene, β-carotene cis and trans isomers , and β-cryptoxanthin were determined using standard and external method based on the calibration curve from pure standards and verification of absorption spectrum and co-elution with available authentic standards.
α-carotene, β-carotene, and β-cryptoxanthin standards were purchased from CaroteNature, GmbH Lupsingen, Switzerland. The solvents used were HPLC grade. Provitamin A PVA was obtained by the summation of the amount of β-carotene cis-β-carotene, 9-cis-β-carotene, and trans isomers to half of the amounts of a-carotene and β-cryptoxanthin Alamu et al.
The calculation for percentage contribution of vitamin A in Kokoro was done by using the provitamin A carotenoids values for each maize genotype through extrapolation. The Kokoro snack is usually packaged with an average weight of or g. In this study, we assumed these packaging sizes to be serving sizes.
The retinol equivalent was calculated using ratio , which is 12 μg of Provitamin A PVA is equal to 1 μg of Retinol Equivalent [ Institute of Medicine IOM , ]. The sensory evaluation was carried out on the Kokoro samples, and the commercially purchased Kokoro control 2 for color, taste, crispness, and aroma sensory attributes.
The overall acceptability of all samples was also rated in comparison with the control samples. The preference test based on the degree of likeness was used. In the test, 20 untrained panelists comprising male and female staff and students from Bowen University, Iwo, Osun State were engaged.
These panelists were familiar with the quality attributes of Kokoro. The samples for evaluation were all placed at the same time in each of the well-illuminated booths, and the participants were seated into separate booth.
The sitting of each panelist in a separate booth was to prevent bias decisions and produce an individual judgment. One ring each of three Kokoro samples provitamin A maize , landrace yellow maize and commercially purchased Kokoro was presented on the white plastic plates and identified with a three-digit code.
The samples were in triplicate in each panelist booth all at the same time making it a total of 15 samples per panelist with a serviette for wiping hands and a glass of clean water for rinsing the mouth in between the evaluations to prevent a carry-over effect.
All the data were statistically analyzed using SPSS The means were separated using Duncan's multiple range test DMRT. Tables 1 , 3 , 5 estimated four maize genotypes in two seasons with two replications in field and in three replications in the laboratory. Tables 2 , 4 estimated four maize genotypes in two seasons with two replications in field, one commercial maize snack and three replications in the laboratory.
Table 5 sensory evaluation had four maize genotypes, three replications in the sensory test with 20 panelist. Table 1. Chemical composition of maize flour from provitamin A maize genotypes and yellow maize. Table 2. Chemical composition of Kokoro from provitamin A maize genotypes, yellow maize and commercially purchased Kokoro.
Table 3. Table 4. Table 5. Carotenoid apparent retention profile of Kokoro from provitamin A maize genotypes and yellow maize. The chemical composition before maize flour and after processing Kokoro is presented in Tables 1 , 2.
The maize flour result ranged from There were significant differences in all the parameters at a p -value of 0. Moisture content in Maize 4 had the highest value Previous authors reported comparable results with ranges of 9.
The crude protein content for Maize 1, Maize 2, and Maize 3; 7. The significant difference could be attributed to varietal properties and agronomic practices such as the type and quantity of fertilizer applied. The crude fiber in Maize 1 2. However, Maize 2, 3, and 4 are not significantly different from each other Table 1.
Maize 1 has the highest and could be considered high fiber maize. Ndukwe et al. Crude fiber is reported to slow down the release of glucose into the blood and decrease intracolonic pressure, thereby reducing the risk of colon cancer Gibney, Maize 1 gave the significantly highest crude fat content 6.
Maize 2 and Maize 3 flour samples are from different parent line and cycle while Maize 1 and Maize 2 are from the same parent line, but different planting cycle resulting in different crude fat content. This could be due to genes controlling this trait, gene selection, soil type, and farming practices.
The ash content in the maize flour samples ranged from 1. The values observed could be attributed to environmental conditions and soil composition. Ash content of a food is reported to give an idea of the mineral elements present, and it indicates the composition of inorganic constituents after organic materials such as fats, proteins, and carbohydrates, as well as moisture, have been removed by incineration Iwe et al.
Maize 3 The result obtained could be attributed to the composition of other nutrients and genetic properties. It is comparable with those from Sagbo et al. Carbohydrate content of flour samples indicated the quantity of energy that might be gotten from food products made from them because carbohydrate serves as a good source of energy Iwe et al.
The chemical properties of Kokoro are presented in Table 2. Moisture is an essential factor that can affect the quality of Kokoro. The lower the moisture content, the lower the water activity for organisms to survive. The moisture content of different maize cultivars varied from 5. The significantly highest amount was found in Kokoro 3 8.
Significantly, the lowest amount of moisture was found in the commercially purchased Kokoro 5. The result presented here can be compared similarly with earlier Kokoro studies Ayinde et al.
Although the PVA Kokoro results are not as low as the commercial Kokoro control 2 , this will pose a minimal adverse effect on the quality attribute during storage.
This could be attributed to the effect of various processing unit operations on genetic composition resulting in loss of proteins by denaturation.
Previous authors reported a similar result Oranusi and Dahunsi, , but a lower result was reported by Ayinde et al. However, Fasasi and Alokun and Akoja et al. The crude fat content of Kokoro ranged from This result agrees with Oranusi and Dahunsi and contrary to the report by some authors Ayinde et al.
The rate of oil absorption during the displacement of water when frying pre-frying and post-frying during processing might have resulted in the values obtained. Also, the result observed is relatively high, which implies a high susceptibility to rancidity resulting in an off-flavor and a shorter shelf life.
The crude fiber content for Kokoro 1, Kokoro 2, and Kokoro 3 are not significantly different from each other in Table 2. Crude fiber aids in digestion and bowel movement and all Kokoro study samples have the potential of conferring crude fiber properties.
Commercially purchased Kokoro control 2 was observed to have a lower value. Commercially purchased Kokoro contained more ash content 2. The result observed is comparable to these authors Fasasi and Alokun, ; Idowu, ; Oranusi and Dahunsi, ; Akoja et al.
The commercial sample had higher ash content than the PVA Kokoro samples. However, the higher ash content of the commercial sample could be due to contamination during the wet milling process from the wearing out of metals of the milling machine and minerals in the water.
Also, the mineral composition in the soil could contribute to the high ash content of all the samples. The total carbohydrate value of the Kokoro samples ranged from Kokoro 3 recorded the highest carbohydrate value Fasasi and Alokun and Oranusi and Dahunsi reported comparable results in the range of Total carbohydrate is an indication of organic matter present in the samples and is directly proportional to the dry matter content.
The difference in total carbohydrate content among the Kokoro samples can be attributed to the composition of other nutrients and the effect of processing on the maize samples.
The carotenoid profile result before maize flour and after the production of Kokoro with the retinol equivalent μg RE from provitamin A maize genotypes, landrace yellow maize, and commercially purchased Kokoro are presented in Tables 3 , 4. The carotenoids in PVA maize studied consist of the non-provitamin A nPVA and provitamin A PVA carotenoids.
The nPVA carotenoids are lutein, zeaxanthin, and total xanthophylls, while the PVA carotenoids are made up of β-cryptoxanthin, α-carotene, and β-carotene Alamu et al. The result of variance ANOVA in Table 3 shows a significant difference in the carotenoid profile of maize flour.
The unit operations in the processing method led to the exposure of the food matrix to direct sunlight, heat, light, metals, and oxygen that resulted in the formation of cis-isomers, loss of provitamin A quantity Aman et al.
Oritz et al. Pillay et al. Awoyale et al. The retention results presented in the study are compared similarly before storage. In comparison with data on boiled maize presented by Alamu et al. The carotenoid retention in this study will be much lower because Kokoro undergoes series of processing stages.
Also, in Table 3 , carotenoids were not detected in the commercially purchased Kokoro because it was produced from white maize, which lacks pigment Ford, The lutein content before processing ranged from It was observed that the Maize 1 genotype had the highest lutein content before and after processing, followed by Maize 2 with cycle 1 , which is from a different planting cycle.
It implies that cycle 0 Maize 1 can retain lutein compared to other maize samples. Maize 2 and Maize 4 flour samples showed high values of zeaxanthin of However, Kokoro from Maize 3 contained the highest zeaxanthin value 0.
The result implies that Maize 3 genotype retained zeaxanthin content, although it had a low value initially before processing into Kokoro. Maize 1 was observed to be the lowest before and after processing. The retaining ability of Maize 3 might be attributed to the genetic variation and cycle of the seed.
Zeaxanthin is reported to be isomeric with lutein, and it provides the primary yellow color in maize Sajilata et al. Lutein and zeaxanthin are carotenoids with no vitamin A activity, but they possess anti-oxidative properties.
Reports have been made as to its presence in the macular pigment of the human eye, reducing the risk of macular degeneration, cataracts, age-related macular degeneration, and other degenerative diseases Pixley et al. The summation of lutein and zeaxanthin is xanthophylls, and after processing, severe degradation was observed in all the maize samples from the initial values.
This could be due to the exposure to light, high temperature, and oxygen during Kokoro processing steps and degradation and isomerization have been reported to be caused by the factors mentioned above Rodriguez-Amaya, ; Ambrosio et al. However, Kokoro 1 was observed to have had the highest value, which implies the highest degradation amongst the Kokoro from all other maize samples.
β-cryptoxanthin is a vitamin A precursor providing only one-half of the provitamin A activity of β-carotene. Maize flour β-cryptoxanthin ranged from 1. Maize 4 was observed to contain the highest β-cryptoxanthin amount 4. Kokoro 2 and Kokoro 3 were not significantly different, while Kokoro 1 recorded the lowest value 1.
From the result, it was observed that β-cryptoxanthin was the most abundant provitamin A carotenoid among the Kokoro samples. Furthermore, it was observed that β-cryptoxanthin was generally higher in the Kokoro from PVA maize genotypes than the landrace yellow maize.
The α-carotene content before and after processing is presented in Tables 3 , 4. It was observed that Maize 1 had the lowest content before and after processing, and Kokoro 3 had the highest content in Table 4. This implies that Kokoro 3 will contribute more to the α-carotene precursor during provitamin A activity.
α-carotene is a precursor of vitamin A, providing provitamin A activity, although it is not as potent as β-carotene because it provides only one molecule of vitamin A [ Institute of Medicine IOM , ; Grune et al. Trans-β-carotene composition in the maize flour samples ranged from 2.
Maize 2 flour had the highest trans-β-carotene content 3. Kokoro 1 recorded the highest value of 1. β-carotene, which is a precursor to vitamin A, and it is the most potent vitamin A active carotenoid because it can provide two molecules of retinol Institute of Medicine IOM , ; Grune et al.
The result shows that Kokoro 1 has a high converting potential to vitamin A, and it would confer the highest provitamin A activity in comparison with other Kokoro samples from the maize genotypes.
For cis-β-carotene, the maize flour samples ranged from 0. The occurrence of cis-isomers cis-β-carotene and 9-cis-β-carotene can be attributed to the exposure and disintegration of the maize kernel matrix during pulverization to obtain the maize flour for the estimation of the carotenoid profile before processing.
Maize 3 had the highest content 1. Maize flour from Maize 2 recorded the highest 9-cis-β-carotene value 1. It can be implied from the result that Maize 3 and Maize 2 experienced isomerization faster to form a high content of cis- and 9-cis, respectively, during the pulverization of maize grains to maize flour.
In contrast, the isomerization formation rate during milling of Maize 1 grains was low. The cis-β-carotene values for Kokoro ranged from 0. Kokoro 1 was observed to have undergone the fastest isomer formation among the maize genotypes with the highest cis value of 0.
In contrast, Kokoro 3 had the lowest isomer formation content for both cis 0. The exposure of the Maize 1 genotype to many unit operations during Kokoro processing brought about the high amount of cis and 9-cis formation. In contrast, when exposed to short processing pulverization to maize flour , isomer formation quantity was low.
Aman et al. Total β-carotene was found to be the highest in Maize 1 3. Total β-carotene is the summation of trans, cis, and 9-cis isomer. It can be implied from the result that Kokoro 1 carotenoids will be converted more to vitamin A.
Provitamin A PVA activity is derived from the summation of the amount of β-carotene cis-β-carotene, 9-cis-β-carotene, and trans isomers to half of the amounts of a-carotene and β-cryptoxanthin Alamu et al.
The provitamin A content of Kokoro samples ranged from 2. Kokoro 1 had the highest value 4. Kokoro 1, with the highest PVA quantity among the Kokoro samples, will have more conversion ability to vitamin A in the body.
In this study, it was observed that Maize 1 flour had a low quantity 5. However, Kokoro 3 had the lowest PVA content 3. Thus, it could be inferred that the retention of PVA is genotype dependent. Alamu et al. This finding has corroborated the overall objective of this study that aimed to test the improved and promising pipelines genotypes for suitability for product development.
The carotenoid apparent retention result for Kokoro is presented in Table 5. The knowledge about the quantity of carotenoids present after processing is essential to determine the retention of the carotenoids and for increasing breeding targets during the creation of new breeds.
It was observed in the profile that lutein and zeaxanthin had low percentage values compared to other carotenoids present. The degradation could be due to the polienic chain in the xanthophylls lutein and zeaxanthin causing an increased light absorption.
However, this could result in high susceptibility to oxidative degradation and geometrical isomerization due to the exposure to light, high temperature, and oxygen in the many unit operations during processing Britton et al. Kokoro 1 had an apparent PVA retention of The processing of these maize genotypes into Kokoro has many operations boiling, steeping to ferment, wet milling, cutting, rolling, pre-frying, cooling, and post-frying with a lengthy process duration 3 days.
Rodriguez-Amaya et al. Based on the result, Kokoro 1 had the highest retention value, which implies the presence of more micronutrient carotenoid compared to the others.
The retention value observed could be a result of genes. Kokoro 1 PVA SYN HGBC 0 for all the servings shows the highest percentage contribution of vitamin A while Kokoro 4 control 1 was the lowest.
No coding. An online restaurant cook evaluation form is used to evaluate the performance of the cooks of a restaurant. Get to know your customers with a free online Client Satisfaction Survey. Easy to customize, share, and embed.
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Include Synonyms Include Dead terms. Peer reviewed Direct link. ERIC Number: EJ Mireault, Amy; Mann, Linda ; Blotnicky, Karen; Rossiter, Melissa D. International Journal of Child Care and Education Policy , v17 Article 1 Purpose: To evaluate the effectiveness of food and nutrition regulations in developing healthy behaviors of young children, this study profiled the food and nutrient contribution of snacks, the foods and drinks consumed outside of main meals, in the diets of a sample of children between the ages of years overall and in regulated child care RCC and home settings.
Methods: From a purposive sample of 44 RCC settings from across Nova Scotia, Canada, 19 agreed to participate in this study and with RCC directors' approvals, invitations were sent to parents of enrolled children. Using a 4-day food record, foods and drinks consumed by 79 preschool aged children, were recorded by parents at home and by trained research assistants at RCC.
The foods and drinks consumed during morning, afternoon and evening snack occasions coded by the "What We Eat in America" WWEIA categories and the provision of energy, sodium, fats, sugar and fiber were calculated.
Descriptive statistics and independent t tests were used to determined differences between the foods and nutrients by where and when the snacks were consumed. Results: On average, children consumed 2.
This could be due to genes controlling this trait, gene selection, soil type, and farming practices. The ash content in the maize flour samples ranged from 1. The values observed could be attributed to environmental conditions and soil composition.
Ash content of a food is reported to give an idea of the mineral elements present, and it indicates the composition of inorganic constituents after organic materials such as fats, proteins, and carbohydrates, as well as moisture, have been removed by incineration Iwe et al.
Maize 3 The result obtained could be attributed to the composition of other nutrients and genetic properties. It is comparable with those from Sagbo et al. Carbohydrate content of flour samples indicated the quantity of energy that might be gotten from food products made from them because carbohydrate serves as a good source of energy Iwe et al.
The chemical properties of Kokoro are presented in Table 2. Moisture is an essential factor that can affect the quality of Kokoro. The lower the moisture content, the lower the water activity for organisms to survive. The moisture content of different maize cultivars varied from 5.
The significantly highest amount was found in Kokoro 3 8. Significantly, the lowest amount of moisture was found in the commercially purchased Kokoro 5. The result presented here can be compared similarly with earlier Kokoro studies Ayinde et al.
Although the PVA Kokoro results are not as low as the commercial Kokoro control 2 , this will pose a minimal adverse effect on the quality attribute during storage. This could be attributed to the effect of various processing unit operations on genetic composition resulting in loss of proteins by denaturation.
Previous authors reported a similar result Oranusi and Dahunsi, , but a lower result was reported by Ayinde et al. However, Fasasi and Alokun and Akoja et al. The crude fat content of Kokoro ranged from This result agrees with Oranusi and Dahunsi and contrary to the report by some authors Ayinde et al.
The rate of oil absorption during the displacement of water when frying pre-frying and post-frying during processing might have resulted in the values obtained. Also, the result observed is relatively high, which implies a high susceptibility to rancidity resulting in an off-flavor and a shorter shelf life.
The crude fiber content for Kokoro 1, Kokoro 2, and Kokoro 3 are not significantly different from each other in Table 2. Crude fiber aids in digestion and bowel movement and all Kokoro study samples have the potential of conferring crude fiber properties.
Commercially purchased Kokoro control 2 was observed to have a lower value. Commercially purchased Kokoro contained more ash content 2. The result observed is comparable to these authors Fasasi and Alokun, ; Idowu, ; Oranusi and Dahunsi, ; Akoja et al. The commercial sample had higher ash content than the PVA Kokoro samples.
However, the higher ash content of the commercial sample could be due to contamination during the wet milling process from the wearing out of metals of the milling machine and minerals in the water.
Also, the mineral composition in the soil could contribute to the high ash content of all the samples. The total carbohydrate value of the Kokoro samples ranged from Kokoro 3 recorded the highest carbohydrate value Fasasi and Alokun and Oranusi and Dahunsi reported comparable results in the range of Total carbohydrate is an indication of organic matter present in the samples and is directly proportional to the dry matter content.
The difference in total carbohydrate content among the Kokoro samples can be attributed to the composition of other nutrients and the effect of processing on the maize samples.
The carotenoid profile result before maize flour and after the production of Kokoro with the retinol equivalent μg RE from provitamin A maize genotypes, landrace yellow maize, and commercially purchased Kokoro are presented in Tables 3 , 4.
The carotenoids in PVA maize studied consist of the non-provitamin A nPVA and provitamin A PVA carotenoids. The nPVA carotenoids are lutein, zeaxanthin, and total xanthophylls, while the PVA carotenoids are made up of β-cryptoxanthin, α-carotene, and β-carotene Alamu et al. The result of variance ANOVA in Table 3 shows a significant difference in the carotenoid profile of maize flour.
The unit operations in the processing method led to the exposure of the food matrix to direct sunlight, heat, light, metals, and oxygen that resulted in the formation of cis-isomers, loss of provitamin A quantity Aman et al. Oritz et al. Pillay et al. Awoyale et al. The retention results presented in the study are compared similarly before storage.
In comparison with data on boiled maize presented by Alamu et al. The carotenoid retention in this study will be much lower because Kokoro undergoes series of processing stages.
Also, in Table 3 , carotenoids were not detected in the commercially purchased Kokoro because it was produced from white maize, which lacks pigment Ford, The lutein content before processing ranged from It was observed that the Maize 1 genotype had the highest lutein content before and after processing, followed by Maize 2 with cycle 1 , which is from a different planting cycle.
It implies that cycle 0 Maize 1 can retain lutein compared to other maize samples. Maize 2 and Maize 4 flour samples showed high values of zeaxanthin of However, Kokoro from Maize 3 contained the highest zeaxanthin value 0.
The result implies that Maize 3 genotype retained zeaxanthin content, although it had a low value initially before processing into Kokoro. Maize 1 was observed to be the lowest before and after processing.
The retaining ability of Maize 3 might be attributed to the genetic variation and cycle of the seed. Zeaxanthin is reported to be isomeric with lutein, and it provides the primary yellow color in maize Sajilata et al.
Lutein and zeaxanthin are carotenoids with no vitamin A activity, but they possess anti-oxidative properties. Reports have been made as to its presence in the macular pigment of the human eye, reducing the risk of macular degeneration, cataracts, age-related macular degeneration, and other degenerative diseases Pixley et al.
The summation of lutein and zeaxanthin is xanthophylls, and after processing, severe degradation was observed in all the maize samples from the initial values. This could be due to the exposure to light, high temperature, and oxygen during Kokoro processing steps and degradation and isomerization have been reported to be caused by the factors mentioned above Rodriguez-Amaya, ; Ambrosio et al.
However, Kokoro 1 was observed to have had the highest value, which implies the highest degradation amongst the Kokoro from all other maize samples.
β-cryptoxanthin is a vitamin A precursor providing only one-half of the provitamin A activity of β-carotene. Maize flour β-cryptoxanthin ranged from 1.
Maize 4 was observed to contain the highest β-cryptoxanthin amount 4. Kokoro 2 and Kokoro 3 were not significantly different, while Kokoro 1 recorded the lowest value 1.
From the result, it was observed that β-cryptoxanthin was the most abundant provitamin A carotenoid among the Kokoro samples. Furthermore, it was observed that β-cryptoxanthin was generally higher in the Kokoro from PVA maize genotypes than the landrace yellow maize.
The α-carotene content before and after processing is presented in Tables 3 , 4. It was observed that Maize 1 had the lowest content before and after processing, and Kokoro 3 had the highest content in Table 4.
This implies that Kokoro 3 will contribute more to the α-carotene precursor during provitamin A activity. α-carotene is a precursor of vitamin A, providing provitamin A activity, although it is not as potent as β-carotene because it provides only one molecule of vitamin A [ Institute of Medicine IOM , ; Grune et al.
Trans-β-carotene composition in the maize flour samples ranged from 2. Maize 2 flour had the highest trans-β-carotene content 3. Kokoro 1 recorded the highest value of 1. β-carotene, which is a precursor to vitamin A, and it is the most potent vitamin A active carotenoid because it can provide two molecules of retinol Institute of Medicine IOM , ; Grune et al.
The result shows that Kokoro 1 has a high converting potential to vitamin A, and it would confer the highest provitamin A activity in comparison with other Kokoro samples from the maize genotypes.
For cis-β-carotene, the maize flour samples ranged from 0. The occurrence of cis-isomers cis-β-carotene and 9-cis-β-carotene can be attributed to the exposure and disintegration of the maize kernel matrix during pulverization to obtain the maize flour for the estimation of the carotenoid profile before processing.
Maize 3 had the highest content 1. Maize flour from Maize 2 recorded the highest 9-cis-β-carotene value 1. It can be implied from the result that Maize 3 and Maize 2 experienced isomerization faster to form a high content of cis- and 9-cis, respectively, during the pulverization of maize grains to maize flour.
In contrast, the isomerization formation rate during milling of Maize 1 grains was low. The cis-β-carotene values for Kokoro ranged from 0. Kokoro 1 was observed to have undergone the fastest isomer formation among the maize genotypes with the highest cis value of 0.
In contrast, Kokoro 3 had the lowest isomer formation content for both cis 0. The exposure of the Maize 1 genotype to many unit operations during Kokoro processing brought about the high amount of cis and 9-cis formation.
In contrast, when exposed to short processing pulverization to maize flour , isomer formation quantity was low. Aman et al. Total β-carotene was found to be the highest in Maize 1 3. Total β-carotene is the summation of trans, cis, and 9-cis isomer. It can be implied from the result that Kokoro 1 carotenoids will be converted more to vitamin A.
Provitamin A PVA activity is derived from the summation of the amount of β-carotene cis-β-carotene, 9-cis-β-carotene, and trans isomers to half of the amounts of a-carotene and β-cryptoxanthin Alamu et al. The provitamin A content of Kokoro samples ranged from 2. Kokoro 1 had the highest value 4.
Kokoro 1, with the highest PVA quantity among the Kokoro samples, will have more conversion ability to vitamin A in the body. In this study, it was observed that Maize 1 flour had a low quantity 5. However, Kokoro 3 had the lowest PVA content 3.
Thus, it could be inferred that the retention of PVA is genotype dependent. Alamu et al. This finding has corroborated the overall objective of this study that aimed to test the improved and promising pipelines genotypes for suitability for product development.
The carotenoid apparent retention result for Kokoro is presented in Table 5. The knowledge about the quantity of carotenoids present after processing is essential to determine the retention of the carotenoids and for increasing breeding targets during the creation of new breeds.
It was observed in the profile that lutein and zeaxanthin had low percentage values compared to other carotenoids present. The degradation could be due to the polienic chain in the xanthophylls lutein and zeaxanthin causing an increased light absorption. However, this could result in high susceptibility to oxidative degradation and geometrical isomerization due to the exposure to light, high temperature, and oxygen in the many unit operations during processing Britton et al.
Kokoro 1 had an apparent PVA retention of The processing of these maize genotypes into Kokoro has many operations boiling, steeping to ferment, wet milling, cutting, rolling, pre-frying, cooling, and post-frying with a lengthy process duration 3 days.
Rodriguez-Amaya et al. Based on the result, Kokoro 1 had the highest retention value, which implies the presence of more micronutrient carotenoid compared to the others. The retention value observed could be a result of genes.
Kokoro 1 PVA SYN HGBC 0 for all the servings shows the highest percentage contribution of vitamin A while Kokoro 4 control 1 was the lowest. The result in Table 6 illustrates that PVA- Kokoro has almost twice the percentage contribution ability than yellow maize.
This is important because the PVA maize genotypes contain increased carotenoid quantity targeted at reducing vitamin A deficiency. Table 6. Percentage contribution of PVA- Kokoro to the daily intake of vitamin A.
The sensory attributes of Kokoro are presented in Table 7. The color values ranged from 6. The Kokoro samples from the PVA maize genotypes with Kokoro 4 control 1 and commercial Kokoro control 2 were liked slightly. This implies the panelists cared less about the color and had a slight likeness, whether it is white or yellow.
The preference of the taste ranged from neither like nor dislike to liking moderately. It was observed that Kokoro 1 and 2 taste alike and were preferred among PVA maize genotypes, while Kokoro 4 control 1 is similar in taste to commercial Kokoro control 2.
Based on the result, Kokoro 1, 2, and 4 control 1 are familiar in taste to commercial Kokoro control 2. The aroma parameter showed no significant differences when compared to the commercially purchased Kokoro due to the same range of mean scores obtained in Table 7.
This can imply that the aroma was the same or in a close range as the commercially purchased Kokoro. The crispness of Kokoro 4 control 1 and commercial Kokoro control 2 were the most preferred. The least preferred was Kokoro 3, and it was neither liked nor disliked.
Color and aroma did not influence the sensory perception of the panelists. However, taste and crispness might have had a substantial effect on the overall acceptability.
Kokoro 4 control 1 and commercial Kokoro control 2 had a high mean sensory score in overall acceptability, and among the PVA maize genotypes, Kokoro 1 was the highest. Kokoro 3 sample was observed to be the least preferred in terms of taste, color, crispness, aroma, and overall acceptability.
However, all the samples had general acceptability for all evaluated sensory attributes as none scored below the minimum acceptable rating of 5 on the 9-point hedonic scale reported by Adebowale and Komolafe , Idowu , and Ayinde et al. Table 7. Sensory attributes of Kokoro from provitamin A maize genotypes and commercially purchased Kokoro.
Kokoro 4 control 1 and commercially purchased Kokoro had values that were very close to each other for all parameters estimated. This can mean that Kokoro 4 was not significantly different from the purchased commercial Kokoro control 2 , Kokoro 4 is the most acceptable sample.
However, among the PVA maize genotypes, Kokoro 2 had the highest overall acceptability mean score, implying it is acceptable. Various authors have reported the increase of nutrient quality acceptability of Kokoro with the aid of supplementation with legumes; Ayinde et al.
Abegunde et al. Furthermore, Dauda et al. Various authors have also reported the acceptability of other food product from biofortified crops. Ukpabi et al. Ukom et al. The study has shown that nutritious Kokoro with carotenoid content can be produced from PVA maize genotypes compared to the commercially purchased Kokoro that lacks carotenoid content.
The chemical composition of maize flour and Kokoro were comparable with previous authors in terms of moisture, crude fiber, ash, and carbohydrate. The carotenoid profile before processing maize flour had high levels of carotenoid content.
The Kokoro processing steps boiling, steeping, wet-milling, cutting, rolling, pre-frying, cooling and post-frying triggered isomerization and degradation of carotenoids.
In terms of PVA content, Maize 1 had the highest PVA content and carotenoid retention after processing to Kokoro 1. Also, the sensory perception showed that Kokoro 1 is generally acceptable among PVA maize genotypes.
Amongst the maize genotypes, Kokoro 1 PVA SYN HGBC 0 for all the servings size and g had the highest percentage contribution of vitamin A. The Kokoro made from both the landrace yellow maize control 1 and the provitamin A maize genotypes could serve as a better alternative snack for the general populace, most especially school children as compared to the white commercial Kokoro that is devoid of carotenoids.
However, it is essential to mention that there is a need for a substantial level of carotenoids after processing in food products to prevent the effects of the deficiency. Therefore, there is need for maize breeders to improve further the level the provitamin A carotenoids in biofortified maize to have a high retention of PVA after the rigorous processing.
Thus, PVA maize consumption will contribute significantly to the daily intake of vitamin A and retinol activity equivalent RAE of the target consumers. Further studies on this product are storage shelf-life and packaging of PVA maize Kokoro to establish the shelf life and appropriate packaging material.
The raw data supporting the conclusions of this article will be made available by the authors, without undue reservation.
The studies involving human participants were reviewed and approved by International Institute of Tropical Agriculture Internal Research Ethics Board. EA and BO: conceptualization and supervision. EA and BM-D: methodology and funding acquisition.
BO and OA: software. EA, BO, BM-D, and AM: validation. OA, EA, and BO: formal analysis, investigation, and data curation. BM-D and AM: resources. OA: writing—original draft preparation. EA, BO, BM-D, and AM: writing—review and editing. All authors have read and agreed to the published version of the manuscript.
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
The support of Bowen University Department of Food Science and Technology , Staff of Food and Nutrition Science Laboratory FNSL, IITA , especially Mr Adesokan Michael and the IITA Maize Improvement Program, especially Mr.
Tayo Ojo is also acknowledged. AACC American Association of Cereal Chemists. Paul, MN: AACC. Google Scholar. Abdulrahaman, A. Traditional preparations and uses of maize in Nigeria. Ethnobotanical Leaflets 10, — Abegunde, T. Quality evaluation of maize chips Kokoro fortified with cowpea flour.
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Quality attributes of snack made from substituted with groundnut. Ceylon J.
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