Cowpea Flour Research Articles

Published Date the Production, Quality and Acceptability Characteristics of Steamed Bread Enhanced with Cowpea Powder in Comparison to the Classical Bread

This study was aimed to produce, access the quality and acceptability characteristics of steamed bread enhanced with cowpea powder and compared with the classical bread. Dough properties of wheat flour were determined using gluten and falling number parameters. The results of wet gluten and dry gluten were 32% and 22% respectively, while, the falling number of wheat flour was 441. The steamed bread was made supplemented with 0, 4, 6 and 8% cowpea flour to enhance the dough and nutritional characteristics and instead of that wheat flour which already used for steamed bread making. The proximate analysis of steamed bread was determined with the addition of cowpea 4%, 6% and 8%. The results of this study indicated that steamed bread was higher in protein (7.63-14.79%), fat (11.82-14.97%), ash content (1.50-1.98%), while was lower in carbohydrates content (38.92-41.45%) compared with the classical bread (69.38, 5.90, 1.67, 10.06 and 12.90%) for carbohydrates, fat, ash, protein and moisture contents, respectively. On the other hand, determination of minerals contents in the processed bread was reported. Sodium content was 38.0, 45.0, 47.0, and 48.0 mg/100g, while the potassium content was 33.0, 41.0, 42.0 and 43.0 mg/100g, for steamed bread processed with 0, 4, 6 and 8% cowpea, respectively, in comparison with the classical bread (30.51 and 28.90 mg/100g) for sodium and potassium, respectively. The sensory evaluation results, the panellists did not prefer steamed bread with 8% cowpea due to the brown colour, while the steam bread supplemented with 4 and 6% cowpea showed excellent attributes in comparison with other types of bread. Based on the results, it is recommended using extinsograph and farinograph to determine the rheological properties of fermented dough to investigate the optimum conditions of dough for making steamed bread.

Food Processing Characteristics of Water Yam (Dioscorea alata) and Cowpea (Vigna unguiculata) Flour Blend Used Locally for Production of Concessionaries

The performance of blends of water yam (Dioscorea alata) and cowpea (Vigna unguiculata) flours for preparation confectionaries was investigated. Water yam and cowpea were processed into flours and 100% water yam flour served as the control sample. However, water yam cake, chinchi and bread were produced using water yam flour and cowpea flour which were blended at different ratio (ie. 100%:0, 90:10, 80:20, 70:30, 60:40 and 50:50). The proximate analysis and functional properties of the water yam-cowpea flour were determined. The sensory evaluation showed that samples 50:50, 60:40 and 70:30 were the most acceptable because they contained little quantity of cowpea flour. The scores obtained for overall acceptability of the confectionaries ranged from extremely dislike to extremely like, indicating that the cake samples were generally liked by the panelists. This study showed that the panelists like the sample 50:50 more than the other samples. Therefore, the cowpea fortified yam flour could contribute to quality protein intake in populations consuming yam as a staple, due to its indispensible amino acid content.

Consumption of Animal-Source Protein is Associated with Improved Height-for-Age z Scores in Rural Malawian Children Aged 12⁻36 Months.

Linear growth faltering, caused by insufficient diet, recurrent infections and environmental enteric dysfunction (EED), continues to plague young children in low- and middle-income countries (LMICs). Diets in LMICs are primarily plant based, and thus have poor-quality protein and low levels of essential micronutrients. The aim of this study was to assess the association of the type and protein quality of food consumed with stunting, EED and acute malnutrition in children aged 6–36 months in Limera and Masenjere, two rural Southern Malawian communities. This is a secondary analysis of two randomized controlled trials that tested the effects of common bean and cowpea flour on stunting in children aged 6–36 months. We used data from two interactive 24-h dietary recalls conducted 12 weeks after enrolment into each trial. Food intakes were compared between the regions using Chi-square and Student’s t-test. There were 355 children that participated in the dietary recalls. The diets of children were of poor quality, but the children from Limera consumed more fish (54% vs. 35%, p = 0.009) and more bioavailable protein (26.0 ± 10.3 g/day vs. 23.1 ± 8.1 g/day, p = 0.018, respectively) than children in Masenjere. Food type and protein quality were not associated with any of the outcomes except an association between animal protein consumption and improvement in height-for-age z scores in children aged 12–36 months (p = 0.047). These findings support the notion that animal-source food (ASF) consumption in this vulnerable population promotes linear growth.

Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin.

The variability and magnitude of interactions for food components and physicochemical properties of flour produced from five cultivars of cowpea (Glenda, Vegetable Cowpea 2, Vegetable Cowpea 3, Makathini, Embu Buff) were analysed using chemometrical techniques, for effective application as legume-based ingredients across different food product applications. Cowpea flour produced was defatted by extraction with n-hexane for 90min (flour/solvent ratio of 1:3 w/v). Principle component analysis showed variation in chemical composition and physicochemical properties amongst cowpea flour studied. Flour produced are important sources of protein (24.30-26.33%), starch (50.99-51.33%), fiber (9.36-12.86%) and mineral elements. Pearson correlation analysis showed significant correlations amongst starch, mineral elements and physicochemical properties. Starch was found positively correlated with mineral elements sodium and calcium. Vegetable Cowpea 3 (50.55%) was found suitable for use in food products that are thawed for consumption. Mineral elements manganese, magnesium, phosphorous and sodium were found to significantly influence the pasting parameters (peak, trough, breakdown viscosity) studied. Understanding the magnitude of interactions between food components and physicochemical properties of cowpea flour would enable decisiveness over ingredient selection, improvement and management of quality for various legume-based food products. Furthermore, findings have the potential to assist in the development of improved cowpea cultivars.

Local tubers and beans processing innovation for micro enterprises diversification

Local commodities such as tubers and beans are abundant throughout Indonesia, but its economic value is low and still only a minor source of income for the rural areas community. The purpose of this study was to improve technological access of inferior local tubers and beans processing thus increasing the added value and facilitates the community economic revenues. The first step of this study was conducted to identify the nutrients content of local commodities correspond to the requirements of food bars production. The second stage done to seek the composition of each component i.e. sweet potato flour, cowpea flour, and mung beans flour and also konjac flour addition to reach a good food bars characteristics. The product was then evaluated in terms of product appearance, nutritional value, and acceptance by consumers. The outcome of this study was to utilize local commodities convert to product that can be adopted by the rural community. The result show that the composition of sweet potato flour, cowpea flour, and mung bean flour of 50: 20: 30 with the addition of 25 grams konjac flour was the best composition. Glucomannan of konjac flour affects to the quality of food bars especially to its strength.

Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge

Protein energy malnutrition remains a huge burden in Sub-Saharan Africa. Principally, it is due to children being fed on millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of anti-nutrients such as phytates, phenols and tannins. Compositing of malted finger millet flour with other flours has potential for improving the nutritional quality and sensory attributes of these foods. The objective of this study was to determine the effect of compositing malted finger millet flour with cowpea on the anti-nutritional contents and sensory properties of formulated baby weaning food. Mixing selected improved finger millet varieties with precooked cowpea flour was based on WHO recommended levels. There was a significant (p 0.05) reduction in total phenolic content, tannin content and phytic acid by 41%, 50%, and 44%, after compositing with malted finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively. Cooking process significantly reduced amount of trypsin inhibitors, and other anti-nutrients both in cowpea and complementary porridge. Loadings from principal component analysis (PCA) of 17 sensory attributes of porridge showed that approximately over 80% of the variations in sensory attributes were explained by the first four principal components. Reductions in texture attributes (stickiness and viscosity) and astringency aftertaste corresponded to increase in overall aroma and flavour of the porridge in terms of malty flavour and aroma. Although inclusion of 32.75% precooked cowpea gave the highest reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer acceptability, it may require masking by use of commercial flavours. Therefore this work shows that malted finger millet-pre-cooked cowpea have potential to be used in formulating cultural acceptable complementary food.

Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Chemical, functional, pasting and sensory properties of fried chips produced from cassava flour enriched with cowpea flour

Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.

Physical, textural, and sensory characteristics of the gluten-free muffins made of mungbean and cowpea flours enriched with waxy rice flour were investigated. Amylose content and pasting viscosity of legume-waxy rice flour blend (1:1) were lower than that of wheat flour. The number and area of gas cells of muffin containing legume flour was lower than that of control muffin with wheat flour. Legume-based muffins had low lightness value due to the presence of color components. Weight of the muffins containing legume was higher than that of control muffin, but their height and volume were lower than control. Legume-based muffins had greater crude ash and protein contents than control. Compared with control, muffin containing legume flour had significantly higher hardness and gumminess. In sensory evaluation, overall acceptance of muffin containing Okdang cultivar of cowpea was the highest among legume-based muffins, which was comparable to control muffin.

Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge.

Childhood growth stunting is a pervasive problem in Malawi and is in large part due to low quality complementary foods and chronic gut inflammation. Introducing legumes such as cowpea (Vigna unguiculata) into the complementary diet has the potential to improve childhood growth by improving diet quality through improvements in macro- and micronutrients and also by reducing gut inflammation. However, cowpea is relatively underutilized in complementary feeding in Malawi due to its strong taste, long processing time, and high energy requirements for processing. Effective utilization of cowpea in complementary feeding requires processing which may affect chemical composition as well as sensory quality. The present study evaluated the effect of processing on the retention of zinc, crude fibre, and flavonoid in roasted, boiled, and dehulled cowpea flours, and assessed the acceptability of maize porridge (70%) enriched with one of the three cowpea flours (30%). Roasting, dehulling, and boiling did not have any effect on zinc content. Crude fibre content increased after processing by all methods. Processing had no effect on measurable flavonoids. Roasted, boiled, and dehulled cowpea blended maize porridges were acceptable to children with mean quantities of leftover food of less than 3g from the given 100g. Caregivers also rated the blended flours to be highly acceptable to them as well, with maize porridge blended with dehulled cowpea flour the most acceptable to both children and caregivers. These results demonstrate that cowpea flour, processed by any of these three different methods, could serve as a useful addition to maize porridge for complementary feeding of children in sub-Saharan Africa.

Proximate Composition, Physical, Functional, and Sensory Properties of Gurasa Produced from Flours of Indigenous Wheat Cultivars, Pearl Millet and Cowpea

The quality of the three local wheat varieties, pearl millet and cowpea composite based gurasa (a Nigerian traditional flat bread) were evaluated. A 3x4x2 factorial design comprising 3 wheat cultivars, 4 levels of pearl millet substitution and 2 levels of cowpea that yielded 24 experimental group in addition to a 100% commercial wheat flour sample were employed for gurasa production. The proximate composition, weight, volume, swelling power, solubility index, water absorption capacity and acceptability of the gurasa were determined using standard methods. Water absorption ranged from 50 to 55% and increased with addition of cowpea flour. Swelling power decreased with increase in the solubility of the flour. Gurasa supplemented with pearl millet and cowpea had the highest protein (14.58%), crude fats (4.93%) and energy (333.13kcal/100 g) which increased with the level of substitution. Weight and volume of the gurasa ranged from 128.33 to 153.33g and 186.67 to 386.67 cm3 respectively. Sensory evaluation showed that all the gurasa products were acceptable in terms of colour, taste, aroma and texture when compared with the control gurasa. Gurasa produced from the blends of local wheat cultivars, millet and cowpea increased the protein content as well as lysine (essential amino acid) that can satisfy the dietary requirement of human, especially for local consumers.

Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour.

Moinmoin is a steamed cowpea seed‐based pudding native to Nigeria. This study evaluated the physicochemical, proximate, and sensory properties of moinmoin from a blend of cowpea and water yam flours. The pudding was prepared by varying the proportion of cowpea to water yam flour (CWYP). The blends were in the ratio 75:25% (CWYP1), 50:50% (CWYP2), and 100:0% cowpea flour (CPP) which served as the control. Physicochemical evaluation indicated that the products will have good keeping quality and reconstitute easily. Protein content was 26.90%, 20.10%, and 17.60% for CPP, CWYP1 and CWYP2, respectively, and the presence of water yam significantly (p < .05) increased the crude fiber, ash, and carbohydrate contents of the cowpea/water yam products relative to the control. Pasting properties revealed that regardless of the proportion of water yam in the mixture, the moinmoin samples cooked at approximately the same time; and sensory evaluation showed that CWYP1 was best preferred in terms of taste, flavor, color, and overall acceptability. These findings suggest that the cowpea/water yam pudding can meet the nutritional demands of a meal and that the 75%–25% cowpea/water yam mixture was the most acceptable. The study contributes to the knowledge nutritious products with desirable organoleptic qualities from a blend of cowpea and water yam flour, allowing for up to 50% water yam substitution. It also provides an alternative way of utilizing water yam thus preventing wastage during peak production and ensuring food and nutritional security because of the balanced products obtained.

발아 및 볶음처리가 동부가루의 품질 및 이화학 특성에 미치는 영향

발아 및 볶음처리가 동부가루의 품질 및 이화학 특성에 미치는 영향

FORMULASI COOKIES SUMBER PROTEIN BERBAHAN TEPUNG KACANG TUNGGAK SEBAGAI UPAYA PEMANFAATAN KOMODITAS LOKAL

Innovation of protein source cookies using local raw material such as cowpea is important for diversification. The objective of the study was to formulate cowpea cookies that meet the protein source claim based on Codex Alimentarius Commissary (CAC) and BPOM regulations. Formulation was determined by linear programming with minimum protein limits of 5 g/100 g for CAC and 12 g/100 g for BPOM. There were 6 formula with one factor, i.e. the proportion of the germinated cowpea flour:wheat flour of 44.58:4.42, 46.58:2.42, 48.58:0.42, 7.60:41.40, 9.60:39.40, and 11.60:37.40. The study was arranged in Randomized Block Design (RBD) and repeated 4 times. The data were analyzed by ANOVA followed by DMRT with 95% confidence level. The best formulation was obtained in cookies made with the proportion of germinated cowpea flour:wheat flour of 48.58 g:0.42 g. Those cookies contained 12.55±0.15% protein, 3.79±0.14% water, 36.18±1.42% fat, 45.09% carbohydrate, had yellow color (L* 61.62±0.42; a* 5.64±0.09; b* 23.52±0.36), 1.35±0.03 N break strength, 583 Kcal calories and 0.25±0.01% sodium. One serving size of the cookies (25 g) was able to meet the %daily value for protein (5.23%), carbohydrate (3.5%), fat (13.5%), and energy (6.5%). The cookies can be qualified as protein source products based on BPOM RI regulation (minimal 12 g/100 g protein) and Codex Alimentarius regulation (minimal 5 g/100 g protein), and complied with SNI quality standard for cookies that require maximum 5% water content and at least 5% protein.

Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea.

The study developed an acceptable formula for the production of cassava strips (a deep fried product) using composite flour of cassava/cowpea at four different levels of cowpea substitutions (100:0, 90:10, 80:20, and 70:30). Sensory properties, proximate composition, and shelf life at ambient temperature were determined. Proximate composition, shelf life, and microbial analysis were further done on the most preferred sample (80:20) and the control (100:0). Results showed a significant difference between the tested sample and the control, except in their moisture (4.1%–4.2%) and fiber (5.0%) contents which were similar. Protein content increased from 0.9% to 2.6%, fat 24.6% to 28.5%, carbohydrate 59.7% to 61.1%, and ash 1.8% to 2.5% in both control and most preferred sample. Results showed no changes in their peroxide value (2.4 mEq/kg), moisture content (4.1%), and bacterial count of 0 × 102 CFU/g at ambient storage temperature for 4 weeks. The addition of cowpea flour increased the nutritional quality of the cassava strips.

Evaluación física, química y microbiológica del ensilaje de yuca con caupí y cultivo microbiano

El objetivo de este trabajo fue evaluar los cambios físicos, químicos, microbiológicos, fibrosos y del ácido láctico del ensilaje de yuca con caupí y cultivo microbiano. Se utilizaron 50 kg de yuca integral (raíz, tallo, hojas), 20 kg de harina de caupí y 4 L de cultivo microbiano que contenía Lactobacillus acidophillus, Streptococcus thermophillus y Klyumyces fragilis (L-4 UCLV). Las variantes evaluadas fueron: yuca integral (Y100), yuca integral más 20% caupí (Y+C), yuca integral más 20% caupí y 8% biopreparado (Y+C+BP). El material ensilado se conservó en frascos de cristal estériles con boca ancha. Se utilizó un diseño completamente aleatorio. Se evaluaron las características fisicoquímicas, fibrosas, microbiológicas y de ácido láctico. Durante 18 meses, los contenidos de materia seca, proteína cruda y verdadera, ácido láctico y la viabilidad microbiana fue mayor (P&lt;0.05) en el tratamiento Y+C+BP a partir de los dos meses hasta el final. La fibrosidad y el pH del ensilaje fue menor (P&lt;0.05) al final del estudio en el tratamiento Y+C+BP. Se concluye que con la inclusión del cultivo microbiano en el ensilaje de yuca con caupí se logra conservar las propiedades fisicoquímicas y microbiológicas por 18 meses; asimismo, los valores de la materia seca, proteína cruda y verdadera y ácido láctico se mejoran.

Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato

Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato

An energy-dispersive X-ray fluorescence method for analysing Fe and Zn in common bean, maize and cowpea biofortification programs

Background and aimsBiofortification breeding programs have the need for rapid and accurate screening methods to identify nutrient dense genotypes. This study explores the use of energy dispersive x-ray fluorescence (EDXRF) for the rapid screening of iron (Fe) and zinc (Zn) concentration in three coarse-grain crops; common bean, maize and cowpea.MethodsBean, maize and cowpea seed was provided from biofortification breeding programs and analysed with Inductively Coupled Plasma - Mass Spectrometry (ICP-MS) to determine reference Fe and Zn concentrations. A subset of samples for each crop was used to calibrate for Zn and Fe and a separate set of samples used to validate the XRF method.ResultsResults indicate that when analysing bean, maize and cowpea flour samples, the EDXRF results were not significantly different to the reference ICP-MS analysis, with an average difference of ± 1 mg kg−1 for both Fe and Zn.ConclusionEDXRF analysis of common beans, cowpea and maize flour enables rapid and accurate analysis when screening for Fe and Zn in bean, maize and cowpea.

English

Vitamin A deficiency is a major public health problem in developing countries, specifically Ghana. The high beta-carotene content of orange-fleshed sweetpotato (OFSP) may help alleviate vitamin A deficiency because beta-carotene is converted to vitamin A when consumed. It is hypothesized that complementary food formulated with OFSP, rice, soybean and cowpea or peanut would contain &gt;50% of the estimated average requirement (EAR) of vitamin A for infants 6 to 12 months of age. Three different blend formulations (OFSP Rice-1, OFSP Rice-2 and OFSP Rice-3) were prepared. OFSP Rice-1 was prepared with 50% rice, 30% OFSP and 20% soybeans flours as control; OFSP Rice-2 was prepared with 45% rice, 30% OFSP, 20% cowpea flours and 5% vegetable oil; and OFSP Rice-3 was prepared with 55% rice, 20% OFSP, 20% soybeans flours and 5% peanuts. Each formulation was evaluated for its nutritional quality, sensory characteristics and pasting properties using standard AOAC methods, a 9-point hedonic scale, and Brabender viscoamylograph, respectively. All three formulations met &gt;50% EAR for energy (386.2 to 391.8 kcal/100 g), protein (10.4 to 16.9 g/100 g), carbohydrates (68.4 to 72.2 g/100 g), iron (3.6 to 7.6 mg/100 g) and beta-carotene (2112 to 7879 &micro;g/100 g). OFSP-Rice2 had a significantly higher concentration of beta-carotene (7879.20 &micro;g/100 g). OFSP-Rice3 had the highest acceptability score of 8.0, highest peak viscosity (41.5 BU), highest viscosity after holding (37.0 BU), and the highest final viscosity (53.5 BU). Rice with 20 or 30% OFSP may provide &gt;50% EAR of vitamin A for infants 6 to 12 months of age. This may provide an acceptable vitamin A rich food that could help alleviate vitamin A deficiency in Ghana. Key words: Complementary food, orange-fleshed sweetpotato (OFSP), vitamin A, broken rice.

Development and Quality Evaluation of Carrot Powder and Cowpea Flour Enriched Biscuits

Cowpea (Vigna unguiculata) and Carrot (Daucus carota L) were processed into flour and powder respectively and were used to substitute wheat flour as composite flour in the production of biscuits. Biscuits were prepared from different blends of refined wheat flour, cowpea flour and carrot powder in the respective ratios of 100:0:0, 90:5:5, 85:10:5 and 80:10:10 and 75:15:10. The biscuits were analyzed for their physical properties, proximate and carotenoids composition and sensory properties. Results revealed a significant differences (p 0.05) with increasing levels of cowpea flour. It ranged from 9.27- 10.06% with the control sample (A) having the lowest value, while the sample (E) with 15% cowpea flour inclusion having the highest value (10.05%). Significant differences (p > 0.05) existed in the crude fibre content of the enriched and control biscuit samples. The fat content of biscuits varied significantly p 0.05) was observed in the carotenoids content of the biscuit samples as the level of carrot powder inclusion increased. It ranged from 1.54- 7.5 mg/kg with the highest value found with the 10% carrot powder inclusion while the lowest value was found in the control sample. The mean sensory scores revealed that there were no significant differences (p > 0.05) in all the sensory attributes evaluated. The study showed that value added biscuits can be produced using carrot powder and cowpea flour to enrich biscuits that is capable of increasing the protein and carotenoids contents which can help in ameliorating protein malnutrition and vitamin A deficiency.

A Traditional Biscuit Fortified with Orange-Fleshed Sweet Potato Puree and Cowpea Flour

A Traditional Biscuit Fortified with Orange-Fleshed Sweet Potato Puree and Cowpea Flour