Development and characterization of cake made with a mixture of cowpea and rice flours

Abstract

This study developed a cake recipe based on a flour mixture of cowpea and rice. Four formulations with different percentages of cowpea flour (CF) and rice flour (RF) (0% CF + 100% RF, 10% CF + 90% RF, 20% CF + 80% RF, 30% CF + 70% RF) were developed. Microbiological, physicochemical and sensory evaluations were performed. Tasters preferred the mix formulation containing 10% of cowpea and 90% of rice (p < 0.05), that revealed adequate physicochemical and microbiological characteristics. It is worth noticing the low lipid, high fiber, iron and zinc content, and gluten free characteristic of the developed product. The study also showed 91% of acceptance and 66% of purchase intention by the tasters. We conclude that the use of the flour mixture of cowpea and rice produced an innovative, nutritious product with good acceptance and technological potential that stimulates the production of family farming and, at the same time, increases consumption of rice and beans by the Brazilian population. Key words: Legumes, family farming, Vigna unguiculata, sensory evaluation.