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
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