Development and Assessment of Conformance of Cowpea Flour for Cake Production

Abstract

Abstract:Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpeawheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 o C) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 o C produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.

Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

“…However, the use of different types of flours for frozen foods that improve their nutritional and sensory characteristics is an innovative matter. Recent studies recommend the use of cowpea bean flour as it is a low-cost and readily available source of protein to improve nutritional quality in combined food products that are thawed for consumption (Akosua et al, 2015;Naiker et al, 2019), making it a promising crop for development of regional agribusiness that contributes to the opening of markets for cowpeas (De Oliveira et al, 2018;Freire, 2011).Coupled with the above, the success of a new food product on the market depends on its commitment to consumer opinion. The determination of acceptance is essential in developing new products and improving existing products (Reis et al, 2009).…”