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Artykuły w czasopismach na temat „Cowpea flour blends”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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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

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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 p

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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

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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 showe

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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.

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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

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7

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. Th

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Nwachukwu, C. N., and C. N. Okoroafor. "Evaluation of the proximate composition and sensory properties of Moi-moi produced from blends of cowpea and African yam bean flours." Journal of Agriculture and Food Sciences 23, no. 1 (2025): 45–56. https://doi.org/10.4314/jafs.v23i1.4.

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Proximate composition and sensory properties of moi-moi produced from blends of cowpea flour and African yam bean flour were evaluated. Individual flours were obtained from cowpea and African yam bean seeds respectively and mixed in varying proportions for moi-moi production. The moi-moi samples were produced from blends of cowpea and African yam bean flours in the following ratios; 80:20; 60:40, 50:50, 30:70 and 0:100. They were labelled samples B, C, D, E and F respectively. The control sample was obtained from 100% cowpea flour and labelled sample A. The proximate composition of the moi-moi

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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 fr

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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

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11

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 fr

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Okoye, J.I., and J.C Okaka. "PRODUCTION AND EVALUATION OF PROTEIN QUALITY OF BREAD FROM WHEAT / COWPEA FLOUR BLENDS." Continental J. Food Science and Technology 3 (July 25, 2009): 1–7. https://doi.org/10.5281/zenodo.834657.

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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 in

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Hussein, J. B., J. O. Y. Ilesanmi, H. M. Aliyu, and V. Akogwu. "Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour." Nigerian Journal of Technological Research 15, no. 3 (2020): 15–23. http://dx.doi.org/10.4314/njtr.v15i3.3.

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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

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Adekunle, Ayo, Jerome, Ibrahim,Ajibola Nihmot, Gbusuu, Bem, Orafa, Patience Nguseer, and Uzaan,Doobee Rita. "Quality Evaluation of Bread Produced from Fermented Cow pea Bran and Wheat Flour Blends." Journal of Food and Biotechnology 6, no. 1 (2025): 27–37. https://doi.org/10.51470/fab.2025.6.1.27.

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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%, respec

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Victor Ikujenlola, Abiodun, and Foyinsade Omorinola Onireti. "Quality protein maize (Zea mays L.) fortified with vegetable biomaterials based breakfast cereal." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 16, no. 1-2 (2021): 54–63. http://dx.doi.org/10.31895/hcptbn.16.1-2.8.

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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

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Arukwe, D. C., J. N. Okoli, and U. G. Chimezie. "Functional, chemical and organoleptic properties of moi-moi prepared from blends of cowpea (<i>Vigna unguiculata</i>) and sprouted pigeon pea (<i>Cajanus cajan</i>) flours." Science World Journal 18, no. 3 (2023): 438–44. http://dx.doi.org/10.4314/swj.v18i3.17.

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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 r

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Agwu, Odey Bessie, Eke Mike Ojotu, and Ape Saater. "Quality Attributes and Consumer Acceptability of Chinchin Produced from Blends of Rice, Cowpea, and Sweet Potato Flours." European Journal of Nutrition & Food Safety 17, no. 1 (2025): 181–95. https://doi.org/10.9734/ejnfs/2025/v17i11628.

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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

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Sharma, Savita, Usha Bajwa, and HPS Nagi. "Rheological and baking properties of cowpea and wheat flour blends." Journal of the Science of Food and Agriculture 79, no. 5 (1999): 657–62. http://dx.doi.org/10.1002/(sici)1097-0010(199904)79:5<657::aid-jsfa228>3.0.co;2-3.

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Akubor, Peter I. "Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–8. http://dx.doi.org/10.1023/b:qual.0000041154.09382.d8.

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Adetunji, Ruth Oluwatobi, and Nathaniel Olu Alamuoye. "Comparative Study on Nutritional Content of Wheat Flour & Flour Blends from Cassava Starch, Millet and Cowpea." Asian Journal of Food Research and Nutrition 4, no. 2 (2025): 595–601. https://doi.org/10.9734/ajfrn/2025/v4i2270.

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Giami, S. Y., M. O. Akusu, and I. R. Jaja. "Production, organoleptic assessment and nutritional properties of akara from cowpea/maize flour blends." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–9. http://dx.doi.org/10.1023/b:qual.0000041150.87983.4e.

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Olaniran, A. F., C. E. Okonkwo, A. O. Owolabi, O. O. Osemwegie, and T. E. Badejo. "Proximate composition and physicochemical properties of formulated cassava, cowpea and potato flour blends." IOP Conference Series: Earth and Environmental Science 445 (March 27, 2020): 012042. http://dx.doi.org/10.1088/1755-1315/445/1/012042.

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Md Bellal, Hossain, Huq M. M., F. Hoque, KM, Akter Jasmin, and Goon S. "Evaluation of The Effect of Temperature For Ready to Eat Deep Fried Ethnic Snacks Aluchure Made By Using Potato Starch- Chick Pea’s Flour-Rice Flake And Pea Nut." DIU Journal of Health and Life Sciences 1, no. 01 & 02 (2014): 90–97. http://dx.doi.org/10.36481/diuhls.v01i1-2.a21mx457.

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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 har

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Md Bellal, Hossain,, Huq , M. M, F. Hoque, KM, Akter, Jeasmin, and Goon, S. "Evaluation of The Effect of Temperature For Ready to Eat Deep Fried Ethnic Snacks Aluchure Made By Using Potato Starch- Chick Pea’s Flour-Rice Flake And Pea Nut." DIU Journal of Health and Life Sciences 1, no. 01 & 02 (2014): 89–97. http://dx.doi.org/10.36481/diuhls.v01i1-2.yz88aj73.

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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 har

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Md Bellal, Hossain, Huq M. M., F. Hoque, KM, Akter Jasmin, and Goon S. "Evaluation of The Effect of Temperature For Ready to Eat Deep Fried Ethnic Snacks Aluchure Made By Using Potato Starch- Chick Pea’s Flour-Rice Flake And Pea Nut." DIU Journal of Allied Health Sciences 1, no. 01 & 02 (2014): 90–97. https://doi.org/10.36481/diujahs.v01i1-2.a21mx457.

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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 har

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Akubor, Peter I., Flora, O. Adamolekun, Clement A. Oba, Hajarat Obari, and Ifejola O. Abudu. "Chemical composition and functional properties of cowpea and plantain flour blends for cookie production." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–9. http://dx.doi.org/10.1023/b:qual.0000041160.25384.f6.

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Linus-Chibuezeh, Adindu, Chidiamara Onyinyechi Adindu-Linus, Chinwendu Elizabeth Okoye, and Florence Elesunachi Ejeh. "Effect of varied flour composition on some nutrient characteristics of cookies from Akidi, wheat and yellow maize composite flour." Journal of Agriculture and Food Sciences 22, no. 2 (2025): 72–94. https://doi.org/10.4314/jafs.v22i2.6.

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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 ANO

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Md, Bellal Hossain, M. Huq M., Goon S., F. Hoque KM, and Akter Jeasmin. "Evaluation of The Effect of Temperature For Ready to Eat Deep Fried Ethnic Snacks Aluchure Made By Using Potato Starch- Chick Pea's Flour-Rice Flake And Pea Nut." DIU Journal of Allied Health and Life Sciences 1, no. 2 (2014): 89–97. https://doi.org/10.5281/zenodo.11019547.

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<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 p

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Omotayo Jimoh, Musa, Taiwo Olufemi Olurin, and Oyesiku Seun Odunayo. "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, no. 93 (April 18, 2023): 293–301. http://dx.doi.org/10.32861/jac.93.293.301.

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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 propo

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N.J.T, Emelike, Ujong A.E, and Achinewhu S.C. "Proximate and Sensory Properties of Moi-Moi Developed from Cowpea and Avocado Pear Seed Flour Blends." Journal of Food Technology Research 7, no. 2 (2020): 136–43. http://dx.doi.org/10.18488/journal.58.2020.72.136.143.

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Shakpo, I. O., and O. F. Osundahunsi. "Effect of cowpea enrichment on the physico-chemical, mineral and microbiological properties of maize:cowpea flour blends." Research Journal of Food Science and Nutrition 1, no. 2 (2016): 35–41. http://dx.doi.org/10.31248/rjfsn2016.007.

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Okhonlaye, Ojokoh, and Fagbemi Olubunmi. "Effects of Fermentation and Extrusion on the Proximate and Organoleptic Properties of Cowpea-plantain Flour Blends." British Microbiology Research Journal 13, no. 4 (2016): 1–13. http://dx.doi.org/10.9734/bmrj/2016/23495.

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Omojokun, A. O., and A. O. Jokoh. "Effects of Fermentation and Extrusion on the Mineral and Antinutrient Composition of Plantain-Cowpea Flour Blends." Asian Journal of Emerging Research 2, no. 4 (2020): 190–99. http://dx.doi.org/10.3923/ajerpk.2020.190.199.

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Mbaeyi-Nwaoha, I. E., and C. I. Ugwu. "Production and Evaluation of Pasta (Noodles) from Rice, Cowpea and Orange-Fleshed Sweet Potato Flour Blends." Asian Food Science Journal 4, no. 1 (2018): 1–25. http://dx.doi.org/10.9734/afsj/2018/43115.

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Yilma, Moges, and Shimelis Admassu. "Product Development and Quality Evaluation of Biscuit and Ready-to-Eat Snack from Cowpea-wheat Flour Blends." Advances in Food Technology and Nutrition Sciences – Open Journal 5, no. 3 (2019): 92–106. http://dx.doi.org/10.17140/aftnsoj-5-161.

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UE, Inyang, and Nwabueze SO. "Pasting Properties of Acha-Green Banana Composite Flour Fortified with Cowpea Flour and Quality Evaluation of Gluten-Free Biscuit Made from the Blends." EAS Journal of Nutrition and Food Sciences 2, no. 5 (2020): 277–88. http://dx.doi.org/10.36349/easjnfs.2020.v02i05.006.

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AV, Ikujenlola. "Biological Assessment of Ready-To-Eat Flaked Breakfast Cereal Produced From Malted Quality Protein Maize (Zea Mays), Cowpea (Vigna Unguiculata L. Walp) and Garden Egg (Solanum Melongena)." Food Science & Nutrition Technology 5, no. 4 (2020): 1–9. http://dx.doi.org/10.23880/fsnt-16000222.

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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 v

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Otunola, Gloria Aderonke, and Anthony Jide Afolayan. "Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour." Food Science & Nutrition 6, no. 4 (2018): 991–97. http://dx.doi.org/10.1002/fsn3.592.

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A., O. Ojokoh, E. Fayemi O., C. K. Ocloo F., and Alakija O. "Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum." African Journal of Microbiology Research 8, no. 12 (2014): 1352–59. http://dx.doi.org/10.5897/ajmr2013.6469.

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Akubor, Peter I. "Protein contents, physical and sensory properties of Nigerian snack foods (cake, chin-chin and puff-puff) prepared from cowpea - wheat flour blends." International Journal of Food Science and Technology 39, no. 4 (2004): 419–24. http://dx.doi.org/10.1111/j.1365-2621.2004.00771.x.

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Ezegbe, Clement C., Felix E. Okpalanma, Sunday K. Okocha, et al. "Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull." Asian Food Science Journal 23, no. 8 (2024): 69–79. http://dx.doi.org/10.9734/afsj/2024/v23i8736.

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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,

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Okunola, Abiodun Afolabi, Ewhoritsemogha Priscilla Dottie, Olumuyiwa Isaac Moses, et al. "Development and Process Optimization of a Ready-to-Eat Snack from Rice-Cowpea Composite by a Twin Extruder." Processes 11, no. 7 (2023): 2159. http://dx.doi.org/10.3390/pr11072159.

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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 regress

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Ngoma, Theresa N., Ulemu K. Chimimba, Agnes M. Mwangwela, et al. "Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge." PLOS ONE 13, no. 7 (2018): e0200418. http://dx.doi.org/10.1371/journal.pone.0200418.

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Oladele Dauda, Adegbola, Olufunmilola Adunni Abiodun, Abimbola Kemisola Arise, and Olaide Akinwunmi Akintayo. "Assessing the quality of fried bean cake made from blend of cowpea and walnut flours." Ukrainian Journal of Food Science 8, no. 2 (2020): 2019–230. http://dx.doi.org/10.24263/2310-1008-2020-8-2-5.

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RINGE, M. L., and M. H. LOVE. "Kinetics of Protein Quality Change in an Extruded Cowpea-Corn Flour Blend under Varied Steady-State Storage Conditions." Journal of Food Science 53, no. 2 (1988): 584–88. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07763.x.

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J. O, Nwafor, Ezeocha V. C, C. Kanu A. C, and Onyebula O. D. "Food Processing Characteristics of Water Yam (Dioscorea alata) and Cowpea (Vigna unguiculata) Flour Blend Used Locally for Production of Concessionaries." Universal Journal of Agricultural Research 7, no. 3 (2019): 125–30. http://dx.doi.org/10.13189/ujar.2019.070301.

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A, O. Ojokoh, K. Daramola M, and J. Oluoti O. "Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) blend flours." African Journal of Agricultural Research 8, no. 27 (2013): 3566–70. http://dx.doi.org/10.5897/ajar12.1944.

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Nwosu, A. N., E. N. Aniagor, E. E. Emojorho, and J. C. Ani. "Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours." Pakistan Journal of Nutrition 24, no. 1 (2025): 1–6. https://doi.org/10.3923/pjn.2025.1.6.

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Pious, Soris Tresina, Dalmeida Daffodil Edison, Lincy Packia, and Ramasamy Mohan Veerabahu. "ASSESSMENT OF BIOCHEMICAL COMPOSITION AND NUTRITIONAL POTENTIAL OF THREE VARIETIES OF VIGNA RADIATA (L.) WILEZEK." Biolife 2, no. 2 (2022): 655–67. https://doi.org/10.5281/zenodo.7214585.

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<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 – 26.82%, crude lipid 3.78 – 4.34%, total dietary  fibre 2.92 – 3.17%, ash 4.05 –4.59%, carbohydrates 62.04 – 63.20% and calor

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Mohamed, A. Ahmed, and J. Campbell Lydia. "Evaluation of Baking Properties and Sensory Quality of Wheat-Cowpea Flour." International Journal of Biological, Life and Agricultural Sciences 5.0, no. 10 (2012). https://doi.org/10.5281/zenodo.1331121.

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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 overa

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