Abstract:Background: Kango is a traditional snack made from maize and consumed by all ages in western part of Nigeria, the shelf life of the snack is short so also is the Maize snack s lacking in Lysine and tryptophan an important amino acid. Hence the need to supplement the snack with kidney bean that contains about 20-30% protein on dry basis. Alligator pepper is a spice that is needed in small quantity in the diet, it is used traditionally to cure measles and excessive bleeding after child birth.
Materials and Methods: Composite Maize flour, kidney bean and alligator pepper flour were mixed with water and soaked for 20 minutes. Other ingredients such as onion and salt were added to the mixture. it was fried at temp of 140oC. Kango is consumed by people of all ages (excluding infants). Kango is fried at 140oC with other ingredients such as pepper, salt and onion for a period of 5-7 minutes.......
Key Word: Kidney bean, Maize, Alligator pepper, Snacks, Nutritional composition, kango.
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