Blends of white maize, ginger powder (white and yellow) and soy flour were prepared at the following ratio of white maize 97%: yellow ginger 3% (WM /YG); white maize 97%: white ginger 3% (WM/WG); white maize 87%: soy bean 10%: yellow ginger 3% (WM/S/YG); white maize 87%: soy bean 10%: white ginger 3% (WM/S/WG), white maize 90%: soybean 10% (WM/S), white maize 100% (WM) control. As result revealed protein content, energy value, ash contents of ginger spiced ‘kokoro’ improved significantly with the addition of ginger spice and or soy flour compared with the control. The mineral composition of ginger spiced ‘kokoro’, increased significantly at p < 0.05 especially with WM/S. Addition of ginger and or soy improves the vitamin A and C content of ginger spiced ‘kokoro’, WM/S/YG had the highest vitamin A. while WM/S/WG had the highest Vitamin C content as compared with the control (WM). Result revealed that WM/S/YG displayed the highest DPPH radical scavenging actives. Significant (p < 0.05) improvement was observed in the amino acid content of the ginger spiced ‘kokoro’. The addition of ginger powder and or soy flour decreases the load at break (N), compressed Extension at Break (mm), and the energy at break (J) of the ginger spiced ‘kokoro’.
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