Kokoro (snack food)
In a 1991 study of foods sold to schoolchildren in Lagos, samples of kokoro were bought from the stalls and subjected to microbiological analysis. Ten different types of bacteria were isolated, including bacteria associated with food poisoning and diarrhea, pointing to the need to improve control of hygiene in their preparation, and to look for ways to extend shelf life.
In a study that aimed to find a version with improved nutrition value, it was found that de-fatted soybean or groundnut cake flour could be used, but the taste and texture were not acceptable at more than 10% of the total flour. Another nutritionally improved snack derived from kokoro was developed by extrusion cooking of different mixes of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana.
- "Snacks: Kokoro II". Dyfed Lloyd Evans. Retrieved 2009-11-09.
- "Letters to the editor: Journal of Tropical Pediatrics 1991 37(5): pages 266-268". Oxford University Press. Retrieved 2009-11-09.
- P. I. Uzor-Peters; N. U. Arisa; C. O. Lawrence; N. S. Osondu; A. Adelaja (September 2008). "Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro". African Journal of Food Science. Vol (2) pp. 098-101. Retrieved 2009-11-09.
- Olusola Omueti; I. D. Morton. "Development by extrusion of soyabari snack sticks: a nutritionally improved soya—maize product based on the Nigerian snack (kokoro)". International Journal of Food Sciences and Nutrition, Volume 47, Issue 1 January 1996 , pages 5 - 13. Retrieved 2009-11-09.
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