Production And Quality Evaluation Of Kokoro (A Maize Based Snack) From Sprouted Maize Suipplemented With African Yam Bean

“Kokoro”, a maize-based snack characterized by low protein was evaluated for nutrients composition by supplementation with African yam bean (AYBF)flour using standard analytical procedures. The maize-based snack (Kokoro) produced from this research work was a blend of unsprouted maize and sprouted maize supplemented with AYBF at different substitutional levels. The proximate content revealed that moisture content, crude protein, fat, ash and fibre as well as carbohydrate contents ranged from 9.23-1054%, 7.82-13.13%, 20.82- 31.73%, 1.52—1.96%, 2.16-2.74% and 41.21-57.14% respectively. Increase in the levels of protein, fat, ash and fibre as the level of substitution increases was observed. Functional properties revealed AYBF can be useful in food application, most especially with cereal based crops. The pasting characteristics although revealed significant variation (P<0.05) among samples, also revealed its uses in food systems. The sensory qualities showed that sample supplemented with 30% AYBF came closely to the reference kokoro, indicating consumers’ preference for supplemented kokoro that an favourably supply needed nutrients when consumed.