Effect of cowpea supplementation on the physico-chemical and sensory characteristics of 'epiti'-a steamed maize/plantain pudding.

Barber, Lucretia I.; Ejiofor, Emmanuel U.; Owuno, F.

doi:10.4314/nifoj.v28i2.62678

Cited by 6 publications

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“…The results of the functional properties of the flour blends showed that the cowpea substitution increased the water and oil absorption capacities as well as foaming capacity, emulsion capacity and stability. This agrees with the report of Barber et al (2010) in the study of "effect of cowpea supplementation on the physicochemical and sensory characteristics of epitia steamed maize/plantain pudding. The result for water absorption capacity agrees with the report of Afoakwa (1996) who reported that, in flour, proteins are mainly responsible for water uptake and to a lesser extent starch and cellulose at room temperature; the research of Sefa-Dedeh et al (2001) also concurred with this.…”

Section: Discussionsupporting

confidence: 92%

“…The sample with 10% cowpea substitution has the least value while the sample with 30% cowpea substitution has the highest moisture content, the values were observed to increase with increase in cowpea enrichment which implies that cowpea substitution enhanced water absorption in the sample. Similar observation was made by Barber et al (2010). Protein content increased as a result of cowpea substitution in the flour blends, the values were significantly different among the samples.…”

Section: Discussionsupporting

confidence: 83%

“…Maize (Zea mays) is a cereal crop widely cultivated in Nigeria and the tropics. It is used in the production of various food items such as "Ogi (Akamu/Agidi" (fermen-ted maize food), custard, "epiti, (Barber et al, 2010) or Elekute ogede" (a steamed maize-plantain pudding), "aadun (a roasted maize flour mixed with palm oil) "kokoro" (a deep fried maize paste seasoned with salt and sugar) (Chikwendu, 2007) "Abari" also a steamed maize pudding similar to moin-moin and "Ipekere or Ipakere agbado" (a deep-fried maize paste seasoned with pepper, salt and onion). Maize is sometimes used as the starch source for beer (Maize encyclopedia, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effect of cowpea enrichment on the physico-chemical, mineral and microbiological properties of maize:cowpea flour blends

Osundahunsi¹,

Shakpo²

2016

Res. J. Food Sci. Nutr.

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Production of nutritious low cost complementary foods is a panacea to malnutrition in developing countries. The objective of this study was to examine the complementary effect of cowpea on some quality attributes of maize flour. Flour blends were produced from maize and cowpea flours in the following ratios of maize: cowpea; 90:10, 80:20, 70:30 and 100% maize as control. Physicochemical (proximate, mineral and functional properties) and microbiological analyses were carried out on the flour blends The proximate result showed that the protein content ranged from 8.85 to 10.52%, total ash, 1.55 to 1.93%; fat content, 10.50 to 11.96%; moisture content, 5.05 to 5.77% and fibre content, 9.88 to 14.43%. The blend with 30% cowpea substitution gave the highest value. It was observed that fat content was not affected by cowpea substitution. Mineral determination showed that potassium, sodium, zinc, and iron contents increased with cowpea substitution in the blends, with 30% cowpea substitution having the highest values. Calcium contents were 3.34, 3.36, 3.39 mg/kg for 10%, 20% and 30% cowpea substitution respectively; while calcium was not detected in 100% maize. Functional properties evaluated showed that bulk density ranged from 0.72 to 0.81g/ml, swelling index, 0.66 to 1.03 ml/g, least gelation, 2.10 to 6.11%, foaming, 7.67 to 15.36%, water absorption, 2.41 to 3.23%, oil absorption 1.24 to 1.45%, emulsion capacity, 8.76 to 37.15% and emulsion stability 7.43 to 14.13%. Microbiological evaluation for the flour blends showed that total viable count ranged from 3.80 to 4.7 x 10 3 Cfu/ml, while yeast and mould count ranged from 2.2 to 3.17 x 10 3 Sfu/ml for blends. The overall result showed that 20% cowpea substitution is the most adequate percentage to produce an acceptable and nutritious flour blend from maize and cowpea which can be useful for pastries and confectioneries.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

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Effect of cowpea enrichment on the physico-chemical, mineral and microbiological properties of maize:cowpea flour blends

Osundahunsi¹,

Shakpo²

2016

Res. J. Food Sci. Nutr.

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“…Maize flour was produced following the procedure adopted by Barber et al (2010) with slight modification. The maize grains were sorted to remove extraneous matter, then washed with potable water and boiled for 1 h in a pressure pot.…”

Section: Production Of Maize Flourmentioning

confidence: 99%

Effect of some processing methods on the proximate, mineral, microbiological and sensory qualities of cowpea enriched maize snack (Ipekere Agbado)

Shakpo¹,

Osundahunsi²

2016

Res. J. Food Sci. Nutr.

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The development of cheap, readily available and nutritious snack from indigenous crops (maize and cowpea blend) was carried out and evaluated. The objective of the study was to increase the nutrient content of the snack with respect to protein and mineral. The effect of processing methods; oven-drying and oil-frying on the quality attributes of the snack was investigated. Flour blends were produced from maize and cowpea flours in the following ratios of maize:cowpea; 90:10, 80:20, 70:30 and 100:0. Stiff paste of the blends seasoned with onion and pepper was divided into two parts; the first part was molded and deep-fried in palm oil while the second part was oven-dried at 150 o C for 2 h. Analyses carried out on the snack include: proximate, mineral, microbiological and sensory evaluation. For the snacks produced, protein content ranged from 5.86 to 12.50%, total ash, 2.32 to 4.32%; fat content, 8.89 to 25.04%; moisture content, 8.90 to 17.47% and fibre content ranged from 7.32 to 18.76%. It was observed that fat content was not affected by cowpea substitution but by oil-frying. Fried samples gave higher value when compared with oven-dried samples. Conversely, oven-drying had a significant (p<0.05) effect on all the proximate contents except ash. Result of Minerals showed that potassium, sodium, zinc, and iron contents increased with increase in cowpea substitution in the snacks, with 30% cowpea substitution having the highest values. Microbiological evaluation for the snacks showed that total viable count ranged from 1.80 to 2.70 x 10 3 Cfu/ml, while yeast and mould count ranged from 1.0 to 1.9 x 10 3 Sfu/ml. Sensory evaluation showed that there were significant differences (p<0.05) among the snacks produced in terms of aroma, appearance, texture (crispness), taste and overall acceptability. Oven-dried samples were scored lower than oil-fried in aroma, taste and overall acceptability but were preferred in terms of appearance and crispness. The overall result showed that 20% cowpea substitution is most adequate to produce an acceptable and nutritious snack ("ipekere agbado"). In conclusion, addition of protein-rich cowpea to traditionally and culturally acceptable snack will improve nutrient intake and livelihoods of the rural community.

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“…Studies have shown increase in protein content of several staple foods supplemented with legumes such as beans, bambara groundnut, sesame seed, etc. [17].…”

Section: Introductionmentioning

confidence: 99%

Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours

Aderinola

Adeoye

2022

Food Science and Engineering

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The aim of the study was to determine the nutritional and functional properties of beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while 100% maize served as the control. The proximate composition results were: moisture content (8.99-7.65%), crude protein (6.93-14.00%), carbohydrate (63.75-75.64%), total ash (0.97-2.62%), crude fat (6.95-11.11%) and crude fiber (0.51-0.87%). Functional properties results obtained were: water absorption capacity (1.75-1.90 g/g), oil absorption capacity (1.33-1.53 g/g), swelling capacity (1.66-1.36 mL/g), least gelation concentration (15.00-4.50%), bulk density (1.54-1.67 g/mL), foaming capacity (51.00-80.83%) and foaming stability (8.28-19.01%). The substitution of maize flour with beans had significant improvements in the mineral and amino acid compositions of the composite flours. Generally, there was an improvement in the nutritional and functional properties as the level of beans supplementation increased. It was concluded that the addition of beans flour to maize flour enhanced the nutritional and functional properties of the composite flours.

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Effect of cowpea supplementation on the physico-chemical and sensory characteristics of 'epiti'-a steamed maize/plantain pudding.

Cited by 6 publications

References 0 publications

Effect of cowpea enrichment on the physico-chemical, mineral and microbiological properties of maize:cowpea flour blends

Effect of cowpea enrichment on the physico-chemical, mineral and microbiological properties of maize:cowpea flour blends

Effect of some processing methods on the proximate, mineral, microbiological and sensory qualities of cowpea enriched maize snack (Ipekere Agbado)

Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours

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