F. O. Sade, A. O. Aderonke / Agricultural Sciences 4 (2013) 73-77
Copyright © 2013 SciRes. http://www.scirp.org/journal/as/
77
[9] Rodriquez, D.W. (1991) A Short economics history of
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It was one of the three main acceptability factors used
by consumers to evaluate food, the other two being ap-
pearance and flavor [23]. The load at break (N) is the
maximum or peak compressive force experienced by the
food sample during a compression test. The values ob-
tained, for load at break (N), Compressed Extension at
Break (mm), and the energy at break (J) decreases with
the addition of soy and or ginger powder. The implica-
tion of this observation is that a lower force, lower en-
ergy would be required to break the ginger spiced
‘kokoro’. The fragilility of the ginger – spiced ‘kokoro’
will be a desirable textural quality.
[10] Ibanga, U.I. and Oladele, A.K. (2008) Production and
determination of the proximate composition and con-
sumer acceptability of an enriched dumpling (masovita)
made of maize, soybeans and cassava. Journal of Applied
Biosciences, 6, 180-183.
[11] AOAC. (2000). Official Methods of Analysis. 17th Edn.,
Association of Official Analytical Chemists, Washington,
DC.
[12] Robinson, W.B. and Stotz, E. (1945) The indeophenolxy-
lene extraction method for ascorbic acid and modifica-
tions for interfering substances. The Journal of Biological
Chemisty, 160, 217-225.
The research had successfully provided infornation on
the nutritional and textural properties of ginger spiced
maize snack ‘kokoro. [13] Mensor, L.L., Menezes, F.S., Leitao, G.G., Reis, A.S., dos
Santos, T.C., Coube, C.S. and Leitao, S.G. (2001)
Screening of brazilian plant extracts for antioxidant activ-
ity by the use of DPPH free radical method. Phytotherapy
Research, 15, 127-130. doi:10.1002/ptr.687
4. ACKNOWLEDGEMENTS
This study was funded under the auspices of STEP B., Centre For
Excellence in Food Security Research grant of the Federal University
of Technology, Akure, Nigeria.
[14] Bajaj, S. (2004) Antioxidative properties of mint (Mentha
spicata L.) and its application in biscuits. MScdissertation,
University of Mysore (2004).
[15] Guzman, A.Q. (2012) GMPs in the snack food industry in
Latin America. Food Safety Magazine. April/ May.
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