Evaluation of Quality Characteristics of High Nutrient Dense Complementary Food from Mixtures of Malted Quality Protein Maize (Zea mays L.) and Steamed Cowpea (Vigna unguiculata)

Abstract

Quality Protein Maize is an improved variety of maize which contains higher amount of lysine and tryptophan. Cowpea is an indigenous legume widely consumed in Nigeria. Quality Protein Maize was malted by steeping, germinating, drying and milling while cowpea was dehulled, steamed, dried and milled. The resulting flours were blended to produce complementary food at ratios of 100:0; 70:30 (Quality Protein Maize and Cowpea). The quality characteristics of the blends were assessed by determining the chemical composition, sensory properties, functional and pasting characteristics. The results showed that 30% substitution of cowpea and malting increased the protein level significantly (p>0.05). Potassium, Magnesium and Phosphorus also increased with supplementation. The water absorption capacity, bulk density, peak and final viscosities were significantly (p>0.05) reduced in the malted samples. All the formulated diets were acceptable to the nursing mothers who served as the panelists. The low bulk, water absorption capacity and viscosity of the germinated samples encouraged addition of more solid to the thin gruel produced from it; such addition increased the energy and other nutrients of the gruel as required by infants for growth and development.