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ABSTRACT'Kokoro' a popular Nigerian snack obtained from maize has nutritional deficiencies, especially in terms of protein and amino acid contents. In this study therefore, it was enriched with partially defatted peanut paste by partially substituting the maize with the groundnut paste in varying proportions ranging from ten to fourty percent paste. The various mixtures obtained were separately processed into snacks following essentially the traditional method of production, involving thorough mixing, dough formation and deep frying in vegetable oil. The products obtained were analysed for proximate composition, some physico-chemical properties and pasting characteristics. The sensory attributes were also evaluated. Results obtained indicated substantial increases in the level of protein with increases in the level of substitution with peanut paste, ranging respectively from 12.33 to 23.77% in the zero and 40% levels of substitution with peanut paste. This may be an indication of the potentials of the peanut paste in improving the nutritional status of the snack. While similar trends were observed with respect to the fat contents, the levels of ash, crude fibre and carbohydrate showed a reverse trend. The swelling capacity of the resulting flour mixtures before frying decreased in value with increases in the level of substitution, but increases, although only slightly in the values of water absorption capacity respectively. Slight increases were also recorded with respect to the generally low values of bulk density, an indication of a possible positive impact on the ease of packaging and transportation of products. There were no significant changes in the pasting properties of the resulting flour mixes regardless of the level of substitution. Sensory evaluation of the products obtained indicated that the greater the level of substitution with the defatted peanut paste in the mixture, the more acceptable the product is to consumers.

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Purpose-Lactobacillus rhamnosus GG, a probiotic of human origin, known to have health beneficial effects can be exposed to osmotic stress when applied in food production as important quantities of sugars are added to the food product. The aim of this study is to assess the mode of action of nonelectrolytes stress on its viability. Design/methodology/approach-Investigations were carried out on stationary phase cells treated with 0-1.5 M sugars, by means of flow cytometric method (FCM) and plate enumeration method. Osmotically induced changes of microbial carboxyfluorescein (cF)-accumulation capacity and propidium iodide-exclusion were monitored. The ability of the cells to extrude intracellularly accumulated cF upon glucose energization was ascertained as an additional vitality marker, in which the kinetics of dye extrusion were taken into consideration as well. Sugar analysis by HPLC was also carried out. Findings-The results of FCM analysis revealed that with sucrose, only cells treated at 1.5 M experienced membrane perturbation but there was a preservation of membrane integrity and enzymatic activity. There was no loss of viability as shown by plate counts. In contrast, the majority of trehalose-treated cells had low extent of cF-accumulation. For these samples a slight loss of viability was recorded on plating (log N/N o $ À0.45). At 0.6 M, cells had similar extrusion ability as the control cells upon glucose energization. However, 20 per cent of sucrose-treated cells and 80 per cent of trehalose-treated cells extruded the dye in the first 10 min. Originality/value-This finding pointed out the importance of trehalose to enhance the dye extrusion activity, which is regarded as an analogue of the capability of cells to extrude toxic compounds. Sugars exert different effects on the physiological and metabolic status of LGG but none caused a significant viability loss. LGG can be a choice probiotic bacterium in sugar-rich food production e.g. candies, marmalade etc., in which exposure to high osmotic pressure is be expected.