Academic literature on the topic 'Cowpea flour blends'

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Journal articles on the topic "Cowpea flour blends"

1

Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B., and Vongfa A. C. "Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous." Asian Food Science Journal 23, no. 1 (2024): 49–65. http://dx.doi.org/10.9734/afsj/2024/v23i1694.

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The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour blends at ratios of 100:0:0; 90:5:5; 80:10:10; 75:15:10; 70:15:15; 65:20:15; 60:20:20; 55:25:20 and 50:25:25 were analyzed using standard methods. The moisture, crude protein, crude fat, ash and crude fiber contents increased from 9.38 to 14.49, 8.40 to 9.75, 1.59 to 2.62, 3.89 to 5.85 and 2.77 to 3.31%, respectively with increase in the addition of cowpea and carrot flours. While the carbohydrates decreased from 73.97 to 63.98% with increase in the addition of cowpea and carrot flours. The sodium, potassium, calcium, magnesium, zinc, iron and phosphorus contents of the couscous samples content ranged from 13.51 to 33.78, 89.10 to 128.44, 23.20 to 40.72, 1.80 to 4.44, 3.71 to 14, 125.72 to 196. 35 and 91.53 to 118.91 mg/100g, respectively. The average mean scores for mouth feel, texture and flavor increased from 5.75 to 6.88, 6.00 to 7.18 and 6.68 to 6.94, respectively, with increase in cowpea flour up to 20% and decreased with further increase. The most acceptable and preferred couscous blend was that with 20% cowpea and 15% carrot flour with corresponding improvement of 12.38% protein and 44.18% fiber content. The acceptability of acha-cowpea-carrot flour blend couscous could greatly improve the nutritional intake of the consumers and as well reduce importation of wheat flour and encourage commercial growth of cowpea and carrot in Nigeria.
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Bello, Florence Abolaji, and Unyime D. Esin. "Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour." Food Science and Applied Biotechnology 6, no. 2 (2023): 282. http://dx.doi.org/10.30721/fsab2023.v6.i2.280.

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A study was conducted to improve yellow maize flour through the addition of cowpea and coconut pomace flour blends. The flours were optimized using the optimal mixture design of response surface methodology and functional properties were determined. The bulk density, swelling, water absorption, and oil absorption capacity were all significantly (p < 0.05) different. Run 1 (75% maize flour, 23.75% cowpea flour, and 1.25% coconut pomace flour), Run 2 (95% maize flour and 5% cowpea flour), Run 7 (70% maize flour and 30% cowpea flour) and Run 8 (90% maize flour, 5% cowpea flour and 5% coconut pomace flour) were selected as best overall functional properties. The selected flour blends were assessed for proximate composition, antioxidant properties, and pasting properties. Cowpea flour significantly (p < 0.05) increased crude protein content, while coconut pomace flour enhanced ash, crude fat, fiber, and energy content. The antioxidant and pasting properties showed Runs 2 and 8 with improved DPPH value and pasting properties. These flour blends might be suitable for developing complementary foods and ready-to-eat foods due to their low pasting properties.
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Wasswa, MS, R. Fungo, and JH Muyonga. "Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges." African Journal of Food, Agriculture, Nutrition and Development 21, no. 105 (2021): 18965–79. http://dx.doi.org/10.18697/ajfand.105.21395.

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Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition. Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The composites were dried using refractance window drying technology. The proximate composition of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a significant (p < 0.05) increase in protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite porridge. For cowpea-maize composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to 3.3%) was also observed. Sensory evaluation indicated that between the two composite porridges, the cowpea-millet porridge blend was significantly (P≤0.05) more appealing in terms of colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability (3.61±0.8) to the panellists than the cowpea-maize porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than 100% of the recommended dietary allowance of protein and carbohydrate requirements for children aged 0-8 years. The study findings indicate that the cowpea-based composite flours have the potential to make a significant contribution to the improvement in the nutritional status of infants and children in developing countries.
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Olaniran, Abiola Folakemi, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, et al. "Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends." International Journal of Food Science 2020 (October 28, 2020): 1–10. http://dx.doi.org/10.1155/2020/8873341.

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Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
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Renzetti, Stefano, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, and Martijn W. Noort. "Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception." Foods 12, no. 4 (2023): 689. http://dx.doi.org/10.3390/foods12040689.

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With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
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Ohaegbulam, P. O., V. C. Anyabuike, P. H. Ijeoma, and C. B. Ugochukwu. "International Science View Journal (Proximate Composition, Amino acid and Sensory profiles of bread made from wheat, monkey kola and differently-processed cowpea)." Science View Journal 4, no. 2 (2023): 292–300. http://dx.doi.org/10.55989/buvg5426.

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This work investigated the proximate composition, amino acid (AA) and sensory profiles of bread loaves made from blends of wheat, monkey kola and cowpea flours. Monkey kola pulps were extracted from fruit pods and processed into flour. Cowpea seeds were cleaned and separately processed (sprouted, soaked and blanched), dehulled, oven-dried, dry milled and finely sieved into flour. Composite flour samples were made by partially substituting wheat with inclusion levels of 10% monkey kola flour and 20% processed cowpea flour respectively. The composite flours were mixed with other ingredients and used to produce bread. The bread loaves were subjected to amino acid, proximate and sensory analyses. Proximate analysis revealed thus: Protein (8.66 to 14.74%), fat (19.48 to 20.83%), ash (1.15 to 2.03%), crude fibre (0.79 to 2.31%), moisture (21.39 to 27.05%), and carbohydrate (33.94 to 44.36%). Eighteen (18) amino acids were detected amongst the composite flour bread samples. The nine essential amino acids were present at a range of 30.52g/100g protein to 33.07g/100g protein; the total AAs ranged from 72.34g/100g protein to 77.04g/100g protein. Sprouting increased the values of most of the amino acids. The 70:10:20 wheat-monkey kola-sprouted cowpea bread was most accepted by the sensory panel, whilst also having the highest amounts of protein, ash, crude fibre, moisture and a remarkable AA profile amongst the bread samples. The presence of cowpea in the blend affected consumers’ responses due to the beany flavour. Potentials exist for enhancing bread quality and variety via the inclusion of monkey kola and cowpea flours.
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Nkanga, A. U. and Inyang, U. E. "Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour." African Journal of Agricultural Science and Food Research 16, no. 1 (2024): 01–19. http://dx.doi.org/10.62154/ajasfr.2024.016.010380.

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The present study aimed at evaluating the effects of supplementing 60% acha and 40% orange-fleshed sweet potato (OFSP) composite flour with 0, 10, 20, 30, 40 and 50% fermented cowpea flour on the functional properties of the flour blends and on the proximate composition, mineral content, antinutrients, and sensory characteristics of the crackers made from the blends. The 100% composite of acha and orange-fleshed sweet potato flours served as the control sample. The results obtained showed that all the parameters evaluated varied with the proportion of fermented cowpea flour supplementation. The bulk density increased significantly while the water absorption capacity, oil absorption capacity, pH, wettability, and gelatinization temperature decreased significantly with the increase in fermented cowpea flour supplementation. The moisture and carbohydrate content of the crackers progressively decreased from 8.83% - 8.08% and from 68.34% - 54.33% respectively with increase in cowpea flour supplementation. The ash, fibre, fat and protein contents of the crackers progressively increased from 1.90 - 2.43%, 0.40 – 0.70%, 14.46 – 18.45% and 6.07 – 16.01% respectively with increase in fermented cowpea flour supplementation. The potassium content of the crackers decreased from 87.51 – 68.66 mg/100g while the calcium, magnesium, iron and zinc contents of the crackers increased progressively from 59.16 - 96.61 mg/100g, 12.60 – 36.69 mg/100g, 0.62 – 0.78 mg/100g and 0.78 – 1.08 mg/100g respectively with increase in fermented cowpea flour supplementation. The oxalate and phytate contents of the crackers decreased progressively, while the tannin content increased with increasing fermentation of cowpea flour supplementation. It is evident from the study that acceptable crackers of high nutritional value could be produced from a composite of 60% acha and 40% orange-fleshed sweet potato flour supplemented with 30% fermented cowpea flour. This would increase the utilization of these locally grown crops and reduce wheat importation into the country.
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J, Eke-Ejiofor. "Nutrient and Sensory Evaluation of Cowpea -Acha Flour Blend in Pudding Production." Food Science & Nutrition Technology 4, no. 1 (2019): 1–11. http://dx.doi.org/10.23880/fsnt-16000174.

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Cowpea is an important food crop that is widely consumed as a protein and energy source despite its limitation and high cost when compared to other grains, with the use of acha gaining popularity. The present study was conducted to highlight the diverse potential and domestic applications of acha as well as its nutritional value. The nutritive properties of the cowpea-acha composite flour blends were investigated as well as the proximate and sensory properties of pudding (moin-moin) developed from the blends. Cowpea (100%) was used as the control and substituted with acha at different ratio from 10-50%. The flour blends were analyzed for, functional, chemical composition and pasting properties, while proximate composition and sensory evaluation was done on the products. The functional properties showed that bulk density, oil and water absorption, solubility and swelling power increased with substitution of acha and ranged from 0.74-0.80g/mL, 1.20-1.29%, 1.13-1.45%, 20.92-30.14% and 7.03-9.89% respectively, while dispersibility decreased from 76.00-74.50%. Chemical analysis of cowpea-acha composite flour blends showed that there were no significant (p˃0.05) differences in moisture, fat, fiber and carbohydrate contents, while ash, protein, starch, sugar, amylose and amylopectin showed significant (p˂0.05) difference. The pasting characteristics of cowpea-acha blends showed that peak and breakdown viscosities reduced as the level of acha substitution increased, while trough, final and setback viscosities increased with an increase in the level of acha substitution with all pasting parameters showing no significant (p˃0.05) difference. The sensory evaluation result indicated an organoleptically acceptable pudding from different blends of cowpea and acha with the 100% cowpea (control) as the most preferred.
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Ubbor, S. C., D. C. Arukwe, V. C. Ezeocha, O. N. Nwoso, B. N. Iguh, and O. G. Nwibo. "PRODUCTION AND QUALITY EVALUATION OF READY TO EAT EXTRUDED SNACKS FROM FLOUR BLENDS OF ACHA-COWPEA AND SWEET POTATO STARCH." FUDMA JOURNAL OF SCIENCES 6, no. 4 (2022): 245–153. http://dx.doi.org/10.33003/fjs-2022-0604-1071.

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Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch in the production of extruded snacks was investigated. Acha flour (ACF), cowpea flour (CPF)and sweet potato starch (SPS),were mixed in various proportions of percentage weights (ACF:CPF:SPS)and were used to produce extruded snacks totaling 7 samples: 100:0:0, 90:5:5, 85:5:10, 75:5:20, 70:5:25:, 65:5:30 and50:0:50.The flour blends and starch mixes were analyzed for functional properties while the extruded snacks were evaluated for proximate, physicochemical and sensory properties. There was significant differences (p<0.05) in the functional properties of the flour and starch blends. Oil and water absorption capacity reduced as the proportion of SPS increased while the wettability followed the same trend. Foam capacity and foam stability were higher in all the blends containing cowpea flour. Gelatinization temperature was highest in blends with equal proportions of acha and sweet potato starch.The proximate composition of the extruded snacks were significantly difference (p<0.05) amongst the samples. The result showed that all the samples with cowpea flour had higher protein and ash contents than the control. Samples with 90% AF, 5% SPS and 5% CF performed best in sensory scores particularly in terms of appearance, taste, texture and general acceptability. However, all the samples were generally accepted. It was concluded that nutritious extruded snacks with acceptable sensory qualities can be produced from blends of acha-cowpea flour and sweet potato starch.
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Adigwe, N. E., D. B. Kiin-Kabari, and N. J. T. Emelike. "Nutritional Quality and In vitro Protein Digestibility of Complementary Foods Formulated from Maize, Cowpea and Orange-Fleshed Sweet Potato Flours: A Preliminary Study." Asian Food Science Journal 22, no. 2 (2023): 25–37. http://dx.doi.org/10.9734/afsj/2023/v22i2619.

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Complementary foods were formulated from blends of maize, cowpea and orange fleshed sweet potatoes (OFSP). Five different blends of flour were formulated with the substitution with cowpea flour at 5-30%, and OFSP substitution at 5-20% while 100% maize flour was used as the control. The flour blends were heated and extruded using a cold extruder. The samples were thereafter analyzed for their proximate, mineral, and vitamin compositions, and % In vitro Protein Digestibility. The moisture, ash, fat, crude protein, crude fibre, carbohydrate and energy of the complementary fruits samples varied from 8.11-11.39%, 2.27-3.66%, 2.20-3.10%, 8.87-13.07%, 2.39-4.07%, 68.90-73.43% and 357.08-367.68 Kcal/100g, respectively. All the samples were within the standard RDA for infants and young children, except for fat which was less than 10% recommendation. The mineral contents of the complementary food samples ranged from 44.20 – 80.67mg/100g for calcium, 8.86 – 24.50 mg/100g iron, 127.23- 167.72 mg/100 g magnesium, 1.53 -3.17 mg/100g zinc, 31.75 – 63.75 mg/100g phosphorus and 26.86 – 39.98 mg/100g sodium. There were significantly increase (p < 0.05) in these minerals as the substitution with cowpea and OFSP flours increased. β -carotene and vitamin C content of the complementary food samples ranged from 10.90 – 31.00 mg/100g and 1.80 – 12.01 mg/100 g, respectively. Increase in substitution with cowpea and OFSP led to an increase in β -carotene values. Vitamin content also increase significantly (P<0.05) with increase in proportion of cowpea and OFSP flours. % in vitro protein digestibility of the samples varied between 30.29 in MCOA (100% maize complementary food) to 48.77% in sample MCOF (50% maize: 30% cowpea: 20% OFSP). Protein digestibility of the complementary food samples also increased significantly with increase in substitution. Most of the nutrients were highest in the samples containing 20% an 10% OFSP and 30% cowpea and 20% OFSP, making these samples suitable for use as of complementary foods.
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Book chapters on the topic "Cowpea flour blends"

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Shakpo, I. O., O. F. Osundahunsi, and T. N. Fagbemi. "Effect of Cowpea Enrichment on Some Quality Parameters of Maize: Cowpea Flour Blends." In Current Perspectives in Agriculture and Food Science Vol. 3. B P International (a part of SCIENCEDOMAIN International), 2023. http://dx.doi.org/10.9734/bpi/cpafs/v3/4926b.

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