Optimization of some processing conditions of fortified maize snack (Kokoro) using response surface modeling

This work attempted optimization of processing conditions of fortified kokoro using response surface modeling (RSM). A central composite rotatable experimental design with three factors (frying temperatures, frying time and cowpea proportions) and five levels was used to evaluate some functional properties and consumer acceptability. The result revealed that solubility, swelling capacity and water absorption capacity of maize-cowpea blend decreased with increase in frying time and temperature. The values obtained for bulk density, swelling capacity, solubility, water absorption capacity and oil absorption capacity ranged from 0.46-0.48 g/mL, 1.27-3.37%, 7.77-10.13%, 171.67-213.33% and 146.67-183.33%, respectively. There was significant difference (p<0.05) in the values obtained for texture, crispiness and taste of fortified kokoro. The desirability value for all the responses was approximately 0.64. The research revealed that varying frying temperature and frying time simultaneously have strong tendency to affect the quality of properties of kokoro fortified with cowpea.