Effect of Supplementation with Defatted Coconut Paste on Proximate Composition,Physical and Sensory Qualities of a Maize-Based Snack

This study was carried out to evaluate the effect of supplementing defatted coconut paste on the proximate composition, physical, and sensory qualities of a maize-based snack (kokoro). Maize was supplemented with defatted coconut paste at 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50. The hot paste blends were shaped into ring-like dough and deep-fried in vegetable oil (150 ± 5°C) for 5 minutes to have golden yellow, hard, and dried snacks. There is an increase in protein, fat, ash, fiber, and energy value of the snacks, ranging from 8.23 to 15.23%, 12.63 to 20.27%, 2.13 to 3.43%, 2.67 to 4.52%, and 408.67 to 438.07kcal/100 g respectively, while moisture and carbohydrate contents decreased. The thickness, width, and sensory attributes showed no significant differences (p < 0.05) but there was a significant difference in the energy (breaking force) to break the snacks. An acceptable kokoro can be produced from maize–defatted coconut blends with up to 30% defatted coconut paste addition in maize flour.