title: Production, nutritional profiles and storability of 'aadun' and 'kokoro': two corn products.
abstract: 'Aadun' and 'kokoro' were produced from maize grains by processes involving roasting, kneading, spicing, and frying. 'Aadun' with a moisture content (MC) of 12.5%, pH 5.3 had the following composition: crude protein, 7.49%; fat, 28.5%; total carbohydrate, 60.0%; ash, 3.0% and energy value, 3,600 kcal/kg whilst 'kokoro' with a MC of 16% and pH 5.1 had, respectively: 6.42%; 22.9%; 66.6%; 2.84% and 3,550 kcal/kg. Whilst 'aadun' and 'kokoro' stored under ambient conditions (28 +/- 2 degrees C; 75-80% RH) became mouldy within 7 days, samples treated with 1% butyl paraben did not develop off-colour and mouldiness.
authors.affiliation: Department of Food Technology, University of Ibadan, Nigeria.
authors.forename: G O
authors.initials: GO
authors.lastname: Adegoke
authors.forename: C O
authors.initials: CO
authors.lastname: Adebayo
mesh_terms: D005511:Food Handling; D005519:Food Preservation; D009549:Nigeria; D009753:Nutritive Value; D010226:Parabens; D003313:Zea mays
chemical_list: D010226:Parabens; C038091:butylparaben