Physical and organoleptic characteristics of non-sour 'kokoro' (a Nigerian maize-based snack) as influenced by flour particle size differential

- Physicochemical properties of maize flour were influenced by particle size grading.
- Quality differences in kokoro product also resulted from particle size differential.
- Size-graded maize flour from 500 to 595 μm gave the best kokoro quality.

The influence of particle size grading of maize (Zea mays L.) flour on the quality attributes of non-sour kokoro (a Nigerian maize-based snack) was investigated. White maize grains (DMR-ESR-W) was used for the study and the flour obtained from them was subsequently categorized into 297-420, 420-500, 500-595 and < 595 μm (whole flour mixture) respectively. Non-sour kokoro was produced from each flour category followed by subsequent analyses. The results showed that the parameters which increased in values with decrease in flour particle size (500-595 to 297-420 μm) were peak viscosity (89-128 RVU), breakdown viscosity (30-47 RVU), final viscosity (138-164 RVU), setback viscosity (84-99 RVU), lightness index (43-55), browning index (62.8-78) and force-at-peak (42-57 N). Those that decreased in values with decrease in flour particle size were peak time (7.2-5.3 min) and oiliness index (86-39 cm2). The non-sour kokoro from 500 to 595 μm flour category was rated the highest in terms of colour, aroma, taste, texture and overall acceptability. The use of 500-595 μm flour category for the production of non-sour kokoro is therefore recommended.