Abstract
ABSTRACT Cocoyani (Xanthosoma mafaffa)was soaked and enriched with indigenous legume flour of cowpea {Vigna unguiculata)and jackbean (Canavalia ensiformis).The results showed no significant amounts of Bacillus (4.1 × 103, 8.0 × 103) after 24 fars. and 48 fars. soaking, respectively. Soaking enhanced flavour, protein and mineral content of the flour. The chemical composition of the food products prepared from a mixture of the tuber: legume (2/3 : 1/3 ratio) mixture was enhanced. The protein content increased from 2.1% in the single product to 16% in the mixed products, ranging 10% to 16% in all prepared food products. Overall acceptability of the products was highly rated by the sensory panel. The food products could be used as nutritious snacks for pre-school and school children to increase and enrich their food base.
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