Functional, Pasting, Chemical and Sensory Properties of Maize Based Kokoro Partially Substituted With Whole Sweet Potato Flour

Kokoro, a traditional Nigerian maize-based snack, has limited nutritional quality, this has raised concerns over its suitability as a nutritious snack, especially in regions facing malnutrition. Therefore, this study investigated the effects of incorporating whole sweet potato flour into maize flour for the production of kokoro. Five formulations were prepared using varying ratios of maize to sweet potato flour: 100:0 (KMI – control), 90:10 (KMZ), 80:20 (KMT), 70:30 (KMK), and 60:40 (KMA). The samples were analyzed for physical properties, functional properties, pasting properties, chemical properties, and sensory quality using standard methods. Textural analysis revealed reduced hardness (14.53 N to 11.91 N) and increased chewiness (-10.46 N to 12.12 N) with higher sweet potato levels. Functional properties such as water absorption (96.67% to 118.33%) and swelling capacity (5.68 to 6.37 g/ml) improved with sweet potato inclusion, suggesting better water retention and thickening behavior, while oil absorption slightly declined. Proximate analysis showed that increasing sweet potato substitution led to decreased moisture (6.70% to 5.02%) and fat (29.00% to 15.33%), while protein (7.09% to 7.36%), ash (2.18% to 2.86%), carbohydrate (57.66% to 72.29%) and crude fiber (0.19% to 0.20%) contents increased, indicating improved nutritional density and enhanced energy value. Phytochemical analysis revealed increasing levels of carotene (1.24–2.72 mg/100g), tannin, and phytate, contributing antioxidant potential. Pasting analysis showed enhanced peak viscosity (up to 133.25 RVU) and final viscosity (168.00 RVU), indicating improved starch gelatinization and paste stability. Sensory evaluation identified the 10% sweet potato sample (KMZ) as most acceptable in terms of taste, texture, appearance, and overall acceptability, while higher substitution levels negatively affected sensory appeal. In conclusion, partial substitution of maize with 10–20% sweet potato flour enhances kokoro’s nutritional quality without compromising consumer preference. The study recommends adoption of this formulation for healthier snack production.