Journal articles on the topic 'Cowpea flour blends'

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The protein quality of bread samples produced from wheat and cowpea flour blends was investigated. The wheat flour (WF) was composite with cowpea flour (CF) at the levels of 10%, 20%, 30% and 40% and used for bread production. The samples of bread produced were later sliced, dried and milled systematically into bread flours. The resulting bread flours were individually formulated into test diets whereas the casein based diet was similarly formulated and used as control. After formulation, the protein quality of the test diets and the control were evaluated using the protein efficiency ratio index with thirty-five weanling albino rats. The rats which were six weeks old and weighing between 42.3 and 44.1 grammas were divided into five groups of seven rats each and housed in individual metabolic cages; fed diets and tap water adlibitum for a period of 21 days. From the results, the corrected protein efficiency ratio (PER) of casein based diet was 2 .5 and those of the test diets formulated from bread were 2.18, 2.23, 2.30 and 2.32 respectively. However, the values of the correct protein efficiency ratio of the bread formulated diets were generally lower than that of the casein based diet irrespective of the level of fortification of the bread samples with cowpea flour.

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.
 Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

The research evaluated wheat and cowpea bran flour (FCBF) bread. Cowpea bran was fermented with 5% Saccharomyces cerevisiae for 24 h dried, and milled into powder. The fermented cow pea bran was incorporated into wheat flour at varying ratios. Functional attributes (flour blends) wh,ile chemical composition, physical and sensory studies were investigated on the products. Nutritional analysis revealed significant increases (p<0.05) in protein, lipids, crude fiber, and ash composition across the flour blend formulations from 11.34 to 13.06, 3.31 to 3.34, 2.56 to 2.71 and 8.78 to 8.81%, respectively, while carbohydrate content decreased from 67.87 to 65.05% with an increase in added content of fermented cowpea bran. The effects were generally significant, p≤0.05. Carotenoids, flavonoids and phenols content increased from 6.17 to 8.20, 12.16 to 18.73 and 39.38 to 49.64 mg/100g, respectively. DPPH, FRAP and ABTS content increased from 9.47 to 12.77, 4.31 to 8.28 and 12.42 to 21.39, respectively as FCBF levels increased. Dietary fibervalues of composite flours are 6.56 to 9.68 (SDF), 21.38 to 23.42 (IDF) and 27.95 to 33.10g/100g (TDF), respectively, withanincrease in levels of FCBF. The functional properties analysis including oil absorption capacity (OAC), water absorption capacity (WAC),swelling capacity, with foaming capacity values increased from 1.25 to 1.75 g/ml, 1.75 to 2.00 g/ml, 1.20 to 1.25 g/ml and 0.11 to 0.15 g/ml, respectively while bulk density (BD) reduced from 0.75 to 0.62g/ml with increasing FCBF inclusion level. Loaf weight reduced while volume and volume-to-weight ratio also decreased significantly (p<0.05) index as FCBF increased.The bread sample containing 5% FCBF was not significantly different from the 100% wheat bread in terms of sensory attributes. The study revealed that the supplementation of FCBF enhanced the functional characteristics and nutrient composition of the composite bread and the sample containing 5% FCBF was the most preferred.

The aim of this study was to determine the functional properties and sensory characteristics of flour blends and flaked ready-to-eat breakfast cereals produced from quality protein maize, cowpea and garden egg. The flour blends and flaked breakfast cereal were analysed for functional properties and sensory characteristics respectively using standard methods. The results showed that loose and packed bulk density (0.41-0.38 g/ml; 0.63-0.71 g/ml), reconstitution index (75.67-59.68) reduced with the increase in garden egg proportion, while the swelling (1.29-2.99 g/g), water absorption (132.00-263.33%) and oil absorption (95.67-133.00 g/ml) capacities increased with garden egg and temperature increase. The trough (1.21 to 5.00 RVU) and final viscosity (1.79 to 11.59 RVU) increased with increase levels of garden egg to the blends. The mean scores for taste (6.07-4.07) and aftertaste (6.60-2.87) by the panelists showed a decline with increase in the level of garden egg addition when the flaked breakfast cereal was served alone. The mean scores for texture ranged from 7.67-4.87, 6.73-5.46 and 6.87-5.33 for breakfast cereal served alone, served with water and consumed with milk respectively. The overall acceptability of the ready-to-eat breakfast cereal from cowpea and maize alone ranked best of all the blends and compared favourably with the commercial sample. Meanwhile, sample containing cowpea and maize compared favourably with commercial sample in all the parameters assessed. The study concluded that addition of cowpea and garden egg improved some selected functional properties. Ready-to-eat breakfast cereal of good acceptability to the panelists was produced from the selected biomaterials. This will also promote the utilization of cowpea and garden egg thereby ensuring food security.

Moi-moi is a steamed bean paste usually made from cowpea paste blended with seasonings and other ingredients. This study was carried out to evaluate the functional, chemical and sensory properties of moi-moi produced from cowpea and sprouted pigeon pea flour blends. Flours were produced from cowpea and sprouted pigeon pea and blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20 and 50:50, where 100% cowpea served as the reference sample. The functional properties of the composite flours, proximate, mineral, and sensory characteristics of the moi-moi were evaluated. Functional properties ranged from 0.67 to 0.69 g/ml for bulk density, 1.33 to 1.70 ml/g for swelling index, 1.80 to 2.03 g/g for water absorption capacity, 1.27 to 1.73 for oil absorption capacity, 40.17 to 46.57 % for emulsion capacity and 30.30 to 34.00 % for foam capacity. Proximate composition results revealed that crude protein, crude fibre, and ash increased while moisture, fat and carbohydrate decreased with increased substitution of cowpea with sprouted pigeon pea. Mineral contents increased with increasing level of sprouted pigeon pea addition with values ranging from 26.30-63.37 mg/100g, 39.00-51.50 mg/100g, 272.00 to330.27 mg/100 g, 14.10 to 43.90 mg/100 g and 413.33-434.13 mg/100g for calcium, magnesium, potassium, sodium and phosphorous respectively. Sensory analysis revealed that moi-moi produced from 90% cowpea and 10% sprouted pigeon pea flour possessed the best organoleptic properties among the test samples. This study has demonstrated the production potential and nutritional benefits of sprouted pigeon pea complementation in the production moi-moi from cowpea.

This study investigated the proximate composition, mineral content, vitamin content, amino acid profile and sensory attributes of chinchin produced from blends of rice flour (RF), cowpea flour (CPF), and sweet potato flour (SPF). All analyses were carried out using standard methods. Proximate analysis revealed moisture content ranging from 5.11 % to 7.15 %, with the highest in the 60:35:5 blend. Protein content increased significantly (9.76 to 16.25 %) with increase in CPF, while fat content ranged from 12.35 to 16.21 %, ash content from 1.60 % to 5.11 %, and fiber content from 1.87 % to 5.02 %. Carbohydrate content varied from 50.26 % to 68.67 %, and energy content from 411.90 to 427.43 kcal/100g. Addition of CPF and SPF significantly altered the mineral content of the chinchin samples as follows; Potassium (95.82 to 139.29 mg/100 g), Calcium (89.00 to 158.57 mg/100 g), Magnesium (59.06 to 93.59 mg/100 g), Phosphorous (100.14 to 162.90 mg/100 g), Iron (65.14 to 82.13 mg/100 g), Zinc (10.40 to 34.76 mg/100 g). Analysis of vitamins (A, B1, B2, B3) showed significant differences among chinchin samples. Amino acid composition improved with increased CPF and SPF. Sensory evaluation rated 90:5:5 and 80:15:5 blends favorably compared to control.

aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170° C for 40 min as compared to higher temperature (180°C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180 oC level for 40 min was the best sensory acceptability. The deep frying temperature affected the recovery of batter noodles (p<0.001) may be due to higher starch in case of sample frying at 170 and 180°C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p<0.05).

aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170° C for 40 min as compared to higher temperature (180°C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180 oC level for 40 min was the best sensory acceptability. The deep frying temperature affected the recovery of batter noodles (p<0.001) may be due to higher starch in case of sample frying at 170 and 180°C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p<0.05).

aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170° C for 40 min as compared to higher temperature (180°C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180 oC level for 40 min was the best sensory acceptability. The deep frying temperature affected the recovery of batter noodles (p<0.001) may be due to higher starch in case of sample frying at 170 and 180°C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p<0.05).

The effect of varied flour composition on the proximate and anti-nutritional properties of high fibre cookies from flour blends of wheat, akidi (black bean) and whole yellow corn was studied using D-optimal mixture design of response surface methodology (RSM) of which ten (10) experimental runs were generated while 100% wheat flour served as control. The cookies were subjected to proximate and anti-nutrient analysis using standard methods. Statistical analysis and optimization of mixture components were carried out using Design-Expert software version 6.0.8 while means were separated using ANOVA. Significant differences were accepted at p<0.01 for regression analysis and p<0.05 for mean separations. The results of proximate composition of the cookies showed significant (P<0.05) difference among the cookies with the ranged of 5.12-6.49% for moisture, 3.53-4.93% for ash, 3.82-5.44% for fibre, 9.84-11.69% for fat, 10.32-18.47% for protein, and 54.28-65.04% for carbohydrate. The anti-nutrients factors of the cookies ranged from 0.07-0.35% for saponin, 0.21-0.56 for phytate, 0.05-0.41% for Trypsin inhibitor and 0.17-0.50 for tannin content. The study revealed that quality and nutrient-dense cookies can be processed from blends of wheat, cowpea and whole yellow corn flour of the proportion (10:50:40) which exhibited high level of fibre, fat, protein and lower level of anti-nutrients as evaluated. Optimization of mixture variables showed that optimal response is generated for flour mixture comprising 10% wheat, 10.89% akidi and 79.11% whole yellow corn with desirability of 55.80%.

<strong><em>Abstract:</em></strong><em> </em>Aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170&deg; C for 40 min as compared to higher temperature (180&deg;C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180&nbsp;^oC level for 40 min was the best sensory acceptability. The deep frying&nbsp; temperature affected the recovery of&nbsp; batter&nbsp; noodles (p&lt;0.001) may be due to higher starch&nbsp; in case of sample frying&nbsp; at 170 and 180&deg;C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p&lt;0.05).

Development of food product is a global initiative focused on crops utilization for economic empowerment and service provider. Extruded breakfast cereal developed from unconventional grain, ofada rice blended with cowpea and date palm fruit as natural sweetener was designed and evaluated. Composite flour formulation was in ratio 55:45, 60:40, 65:35, 70:30 while date palm fruit was kept constant. Proximate, functional, pasting, shelf-life and sensory analyses were carried out. Protein and ash content in experimented samples, B1KK, B2KL, B3KM and B4KN increased significantly with increased proportion of cowpea. At 5% level of significance, there was significant difference in water absorption index in all experimented sample while bulk density and swelling power showed no significant difference in most samples. Final viscosity of the samples increased as the proportion of ofada rice decreased while setback viscosity increased as the proportion of cowpea increased. Moisture content, free fatty acid and peroxide value of the samples increased slightly as approaches six weeks storage, however, the result was within internationally acceptable quality limits. Sensory attributes of the designed products are significantly related to the control sample, apparently, consumer perception of the breakfast cereal based products indicated that B2KL was most preferred and thus recommended for commercialization. How to Cite: Musa Omotayo Jimoh, Taiwo Olufemi Olurin, Oyesiku Seun Odunayo, 2023. "Development and Quality Evaluation of Extruded Breakfast Cereal from Blends of Ofada Rice and Cowpea (Vigna unguiculata) with Date Palm Fruit." Journal of Agriculture and Crops, vol. 9, pp. 293-301.

Ready-to-eat breakfast cereal was produced from blends of malted quality protein maize, cowpea and garden egg with a view to assessing the nutritional quality using the animal feeding trials. The biomaterials were processed separately to flour and blended at varying ratios, the blends were processed to flaked breakfast cereal using standard procedure. The ready to eat meal was subjected to feeding trial using wistar rats weighing between 60 and 85 g. During the 28 day feeding trial, weight changes, growth rate, protein and feed efficiency ratios, mortality rate, nitrogen retained, biological value, true digestibility and net protein utilization were monitored. The results obtained were feed intake (126.99-164.39 g), the protein efficiency ratio (-4.40 and 2.50), mean weight gain/loss (-14.6 g and 8.15g). The weight of animal fed with meal containing garden egg reduced marginally over the period. The biological value (63.13-88.2%), true digestibility (39.29-58.80%) and net protein utilisation (24.79–49.43%) reduced as the garden egg increased. There was no mortality in the groups fed with garden egg containing meal. The study concluded that addition of garden egg helped in weight management of the animals and compared favourably with commercial meal in terms of parameters determined.

Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between January 2023 and March, 2024. Methodology: Cowpea hulls were cleaned, soaked, boiled, dehulled, and fermented with Rhizopus oligosporus for 48 hours. The resulting hulls were dried, milled, and blended with wheat flour in varying ratios (95:5, 90:10, 85:15, 80:20, 75:25, and a 100% wheat control). The composite flours were then used to produce biscuits, which underwent proximate, physical, and sensory evaluations using a 9-point hedonic scale. Results: Results showed that the inclusion of fermented cowpea hull significantly increased moisture (9.75-11.55%), ash (1.59-2.85%), crude protein (10.75 - 12.05%), fat (0.96 - 1.95%), and crude fibre (4.55 - 5.30%) content, while carbohydrate content decreased (72.37-66.31%). Physically, the biscuits exhibited an increase in thickness (4.40 - 5.55 mm) and weight (9.64 - 11.85g), but a decrease in height (4.85 -3.90 cm) and breaking strength (3.70 - 2.65). Sensory evaluations indicated that higher levels of fermented cowpea hull negatively impacted the biscuits' quality in terms of colour (7.25 - 6.15), taste (7.45 - 6.25), aroma (7.15 - 6.75), flavour (7.60 - 6.40), and overall acceptability (7.50 - 6.60). The biscuit with 5% fermented cowpea hull was the most acceptable (7.05), after the control sample made with 100% wheat (7.50). Conclusion: This study demonstrates that nutritionally enhanced biscuits can be produced using a blend of wheat and fermented cowpea hull, though the inclusion should not exceed 10% as to maintain high sensory acceptability.

A central composite rotatable design with four independent variables viz. blend ratio (broken rice flour and cowpea flour): 90:10–70:30, moisture content (10–18% wet basis), barrel temperature (110–150 °C), and screw speed (280–360 rpm) were varied in the development of ready-to-eat snacks using a twin extruder for a broken rice–cowpea product. The effects of the independent variables on specific mechanical energy, water absorption index, water solubility index, total color, hardness, bulk density, expansion ratio, and overall acceptability of the extruded snack were investigated using regression analysis. The results showed that the physical qualities of the ready-to-eat snacks were significantly affected by the extrusion parameters (i.e., blend ratio, barrel temperature, moisture content, and screw speed). From the findings, it was observed that screw speed and moisture contents affected hardness, while water absorption index was affected by all the extrusion parameters. However, the water solubility index and overall acceptance were majorly affected by the moisture content; extrudate produced with barrel ratio of 85:15, 12% moisture content, barrel temperature of 140 °C, and screw speed of 300 rpm was the most acceptable, at 6.73 on a 9 point hedonic scales. The blend ratio and barrel temperature influenced the expansion. Furthermore, the combination of cowpea and broken rice to produce nutritious ready-to-eat snacks has high acceptability and is a promising panacea for food security.

<strong>ABSTRACT</strong> Three different varieties of the pulse, <em>Vigna radiata</em> were analysed for their proximate and mineral composition, vitamins (niacin and ascorbic acid), protein fractions, amino acid profile of total seed proteins, fatty acid profile of seed lipids, in vitro protein digestibility and certain antinutritional factors. The major findings of the study were as follows: crude protein content ranged from 25.51 &ndash; 26.82%, crude lipid 3.78 &ndash; 4.34%, total dietary&nbsp; fibre 2.92 &ndash; 3.17%, ash 4.05 &ndash;4.59%, carbohydrates 62.04 &ndash; 63.20% and calorific value1623.96 &ndash; 1640.57kJ100^-1g DM. The investigated seed samples contained minerals such as Na, K, Mg and P in abundance. The ratios of Na/K ranged from 0.05-0.8% and Ca/P&nbsp; 0.59-1.00%. Albumins and globulins seems to be the principle protein of the investigated <em>Vigna radiata</em> varieties. The essential amino acid profile of total seed proteins were found to be high when compared to the FAO/WHO (1991) recommended pattern. The fatty acid profiles of all the three varieties revealed that the seed lipids contained linoleic and linolenic acid in high concentration. The IVPD of the studied samples ranged from 58.21-66.24%. The antinutritional factors ranged from: total free phenolics 0.27-0.34%, tannins 0.50 &ndash; 0.59%, L-DOPA 0.49 &ndash; 0.80%, phytic acid 318.28 &ndash; 376.26 mg100^-1, hydrogen cyanide 0.09 &ndash; 0.11 mg100^-1, trypsin inhibitor activity 36.20 &ndash; 42.34 TIUmg^-1 protein. Raffinose was the principle oligosaccharide of all the three varieties of <em>Vigna radiata</em>. Low levels of phytohaemagglutinating activity for human erythrocytes of &lsquo;O&rsquo; blood group than &lsquo;A&rsquo; and &lsquo;B&rsquo; blood groups were found in all the varieties. &nbsp; <strong>REFERENCES</strong> Achaiah N. 2013. 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The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf volume decreased significantly with increased cowpea content of blends. The overall acceptability of the 5% cowpea flour content of composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the levels of cowpea flour in the blend more than 5%.

The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.