Evaluation of two local cowpea species for nutrient, antinutrient, and phytochemical compositions and organoleptic attributes of their wheat-based cookies

Food & Nutrition Research
Rufina N B AyoguMirabel Mbah

Abstract

Childhood and adolescent malnutrition is a function of inadequate intake. Cookies are favourite snacks of children and adolescents. This work determined the nutrient, antinutrient, and phytochemical compositions of two local cowpea (oraludi and apama) flours and evaluated the organoleptic properties of their wheat-based cookies. The two local cowpea species were processed into flours separately and blended with wheat on a 56-g protein basis. Chemical compositions of the processed cowpea flours were analysed using standard methods. Organoleptic attributes were evaluated with a nine-point Hedonic scale. Statistical analysis, which involved mean and standard deviations, were computed by analysis of variance, and Duncan's new multiple range tests were used to separate and compare group means of sensory evaluation data, with significance accepted at P<0.05. The results revealed that oraludi had superior percentage values compared to apama in protein (26.22 and 20.88), fat (7.98 and 6.65), and ash (3.81 and 3.13), while apama proved superior in moisture (9.76 and 7.82), crude fibre (5.49 and 4.91), and carbohydrate (54.09 and 49.26). The values were higher for oraludi than apama in iron (8.62 and 6.49 mg), zinc (1.61 and 0.95 mg), an...Continue Reading

References

Dec 4, 2009·International Reviews of Immunology·Philip C Calder
Oct 25, 2014·Annals of Nutrition & Metabolism·Sophie Ochola, Peninah Kinya Masibo

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Statistical Package for Social Sciences ( SPSS )

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