Development of binary models for prediction and optimization of nutritional values of enriched kokoro: a case of response surface methodology (RSM) and artificial neural network (ANN)
Abstract
Kokoro as a broadly acknowledge maize snack is being consumed every day by both the children and grown-ups, but it is characterized by the low protein content required for survival. The blending of maize flour (MF), sesame flour (SF) and moringa flour (mF) to enhance the nutritional values of kokoro was optimize with response surface technique (RSM) and artificial neural network (ANN). MF, SF and mF were mixed at diverse proportion and the optimal blending ratio was gotten using D-optimal design method. The protein and carbohydrate actual contents were compared with their predicted values using RSM and ANN models. The performance of the developed RSM and ANN models were validated with coefficient of determination (R2) and mean square error (MSE). The optimal blending ratio of MF: SF: mF was 54.11: 37.06: 8.83. The optimal blending ratio gave 25.53% of protein content and 45.99% of carbohydrate content. The statistical analysis of the experimental data obtained using different statistical techniques shows that regression models by RSM gave R2 of 0.999 for protein yield and 0.983 for carbohydrate yield while ANN gave R2 of 0.999 with MSE 9.24184 × 10−1. Therefore, it can be concluded from the results that both the RSM and ANN gave good prediction of the model.
-
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
-
Research funding: None declared.
-
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
References
1. Fasasi, OS, Alokun, OA. Physicochemical properties, vitamins, antioxidant activities and amino acid composition of ginger spiced maize snack “kokoro” enriched with soy flour (a Nigeria based snack). J Agric Sci 2013;4:73–7.10.4236/as.2013.45B014Search in Google Scholar
2. Idowu, A. Nutrient composition and sensory properties of kokoro (a Nigerian snack) made from maize and African yam bean flour blends. Int Food Res J 2015;22:739–44.Search in Google Scholar
3. Awoyale, W, Maziya-Dixon, B, Sanni, L, Shittu, T. Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG). Int J Food Sci Technol 2011;46:1609–20. https://doi.org/10.1111/j.1365-2621.2011.02659.x.Search in Google Scholar
4. Lasekan, OO, Lasekan, W, Idowu, MA, Ojo, OA. Effect of extrusion cooking conditions on the nutritional value, storage stability and sensory characteristics of maize-based snack food. J Cereal Sci 1996;24:79–85. https://doi.org/10.1006/jcrs.1996.0040.Search in Google Scholar
5. Kent, NL, Evers, AO. Kent’s technology of cereals. Oxford: Pergaman Press; 1994:182–96 pp.10.1533/9781855736603Search in Google Scholar
6. Oyetoro, AO, Adesala, SO, Kuyoro, AA. Development of “kokoro” with maize-soyabean and maize groundnut blends. In: Proceedings of 31st Annual Conference and General Meeting of Nigerian Institute of Food Science and Technology; 2007.Search in Google Scholar
7. Friedman, M. Nutritional values of protein from different foods sources. J Agric Food Chem 1996;44:6–29. https://doi.org/10.1021/jf9400167.Search in Google Scholar
8. Obizoba, IC, Anyike, JU. Nutritive value of baobab and mixtures of baobab (Adansoniadigitaria and Achadigitariaexilis) flour. Plant Foods Hum Nutr 1994;46:157–65. https://doi.org/10.1007/bf01088768.Search in Google Scholar PubMed
9. Uwala OAC. Common field pest and diseases of beniseed and their control. In: Onyibe, JE, Tologbonshe, EB, Ubi, EO, editors Training manual on Beniseed production technology. Zaria: National Agricultural Extension and Research Liason Services, Ahmadu Bello University; 2002:16–22 pp. Organized by FDA/NCRI under the NACPP and ARTP, Zaria, Nigeria.Search in Google Scholar
10. Altschul, AM, Wilcks, HL. New protein foods: food science and technology. Orlando, Florida: Academics Press; 1985.Search in Google Scholar
11. Ewulo, T, Oluwalana, I, Ewulo, B, Awolu, O. Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean. Afr J Food Sci 2017;11:140–5. https://doi.org/10.5897/AJFS2017.1490.Search in Google Scholar
12. Uzor-Peters, P, Arisa, N, Lawrence, C, Osondu, N, Adelaja, A. Production of Kokoro with better nutritional content and sensory quality from maize flour. Afr J Food Sci Res 2018;6:267–70.Search in Google Scholar
13. Akoja, S, Adebowale, O, Makanjuola, O, Salaam, H. Functional properties, nutritional and sensory qualities of maize-based snack (kokoro) supplemented with protein hydrolysate prepared from pigeon pea (Cajanus Cajan) seed. J Culin Sci Technol 2016;15:1–14. https://doi.org/10.1080/15428052.2016.1259134.Search in Google Scholar
14. Abegunde, TA, Bolaji, OT, Adeyemo, TB. Quality evaluation of maize chips (kokoro) fortified with cowpea flour. Niger Food J 2014;32:97–104. https://doi.org/10.1016/s0189-7241(15)30101-6.Search in Google Scholar
15. AOAC. Official Methods of Analysis 18th ed. Washington, D.C, USA: Association ofOfficial Analytical Chemists; 2005.Search in Google Scholar
16. Yusof, T, Che Man, H, Abdul Rahman, N, Hafid, H. Optimization of methane gas production from co-digestion of food waste and poultry manure using artificial neural network and response surface methodology. J Agric Sci 2014;6:27–37. https://doi.org/10.5539/jas.v6n7p27.Search in Google Scholar
17. Gopal, L, Govindarajan, M, Kavipriya, M, Mahboob, S, Al-Ghanim, K, Virik, P, et al.. Optimization strategies for improved biogas production by recycling of waste through response surface methodology and artificial neural network: sustainable energy perspective research. J King Saud Univ Sci 2020;33:1–8. https://doi.org/10.1016/j.jksus.2020.101241.Search in Google Scholar
© 2022 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Research Articles
- Experimental and simulation assessment to mitigate the emission of sulfide toxic gases and removing main impurities from Zn + Pb + Cu recovery plants
- Dynamic behavior of CO2 adsorption from CH4 mixture in a packed bed of SAPO-34 by CFD-based modeling
- Competitive adsorption of heavy metals in a quaternary solution by sugarcane bagasse – LDPE hybrid biochar: equilibrium isotherm and kinetics modelling
- Estimation of 2,4-dichlorophenol photocatalytic removal using different artificial intelligence approaches
- Design of a new synthetic nanocatalyst resulting high fuel quality based on multiple supports: experimental investigation and modeling
- Numerical study on thermal-hydraulic characteristics of flattened microfin tubes
- Development of binary models for prediction and optimization of nutritional values of enriched kokoro: a case of response surface methodology (RSM) and artificial neural network (ANN)
- A mathematical model for the activated sludge process with a sludge disintegration unit
- Process design and economic assessment of large-scale production of molybdenum disulfide nanomaterials
- Review
- Modified optimal series cascade control for non-minimum phase system
Articles in the same Issue
- Frontmatter
- Research Articles
- Experimental and simulation assessment to mitigate the emission of sulfide toxic gases and removing main impurities from Zn + Pb + Cu recovery plants
- Dynamic behavior of CO2 adsorption from CH4 mixture in a packed bed of SAPO-34 by CFD-based modeling
- Competitive adsorption of heavy metals in a quaternary solution by sugarcane bagasse – LDPE hybrid biochar: equilibrium isotherm and kinetics modelling
- Estimation of 2,4-dichlorophenol photocatalytic removal using different artificial intelligence approaches
- Design of a new synthetic nanocatalyst resulting high fuel quality based on multiple supports: experimental investigation and modeling
- Numerical study on thermal-hydraulic characteristics of flattened microfin tubes
- Development of binary models for prediction and optimization of nutritional values of enriched kokoro: a case of response surface methodology (RSM) and artificial neural network (ANN)
- A mathematical model for the activated sludge process with a sludge disintegration unit
- Process design and economic assessment of large-scale production of molybdenum disulfide nanomaterials
- Review
- Modified optimal series cascade control for non-minimum phase system