Abstract
The proximate composition, functional and sensory properties of cassava flour fortified with cowpea were investigated. Dried cowpea and dried cassava was made by grinding, using attrition milling machine and sieved using mesh size 0.4mm. The cassava was substituted with the cowpea in the ratio of 100:0, 80:20, 70:30 and 60: 40 for sample A, B C and D respectively. The proximate results showed that moisture content ranged from 12.16% to 10.39%, ash content 1.425% to 1.575%, crude fibre 1.06% to 1.18%, fat content 4.32% to 4.19%, protein content 10.45% to 9.65% and Carbohydrate content 72.535% to 72.055%. The sensory quality showed that sample B had the best attributes in terms of colour, flavor, test, texture, and overall acceptability. Sample B was considered best in functional properties. The result showed that sample B had the best nutritional quality compared to other samples in this study. Therefore, sample B (80:20) of cassava fortified with cowpea should be consumed for good nutrition.
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