Effect of Cowpea Enrichment on Some Quality Parameters of Maize: Cowpea Flour Blends | Chapter 6 | Current Perspectives in Agriculture and Food Science Vol. 3

 The objective concerning this study was to test the complementary effect of cowpea on some kind attributes of maize flour. Production of healthy low cost completing foods is a panacea to starvation in developing countries. Wheat is a well-known cereal grain that has happened used for the result of many snacks, in the way that chin-chin, biscuit, pastry, bread and different pastry produce but the tropical climate of many underdeveloped countries does not encourage marketing wheat cultivation, chief to reliance on grain importation.   Dried yellow maize (Zea mays), cowpea (Vigna unguiculata) and additional ingredients (onion, fresh sprinkle, palm lubricate) used for this research were derived from Obada market in Emure-ile, Owo L.G.A of Ondo State, Nigeria. Flour blends were produced in the following percentages of maize: cowpea; 90: 10, 80: 20, 70: 30 and 100% maize as control. Physicochemical (proximate, not organic and functional properties) and microbiological reasonings were carried out on the sprinkle fine grains blends The proximate result granted 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%; dampness content, 5.05 to 5.77% and fibre content, 9.88 to 14.43%. The blend with a 30% replacement of cowpeas produced the chief value. It was found that substituting cowpeas had no affect the fat content. When cowpeas were substituted for other elements in the blends, the mineral study revealed that the contents of potassium, sodium, metallic mineral, and iron increased, accompanying 30% cowpea substitution having the topmost values.  While calcium was not discovered in 100% maize, Calcium contents in the blends were 3.34, 3.36, 3.39 mg/kg for 10%, 20% and 30% cowpea replacement respectively;. Functional properties judged showed that size density categorized 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 assimilation, 2.41 to 3.23%, oil incorporation 1.24 to 1.45%, emulsion capacity, 8.76 to 37.15% and oil stability 7.43 to 14.13%. Microbiological judgment for the flour blends revealed that total viable count ranged from 3.80 to 4.7 x 103 Cfu/ml, while foam and mould count categorized from 2.2 to 3.17 x 103 Sfu/ml for blends. The overall result showed that 30% cowpea replacement is the most adequate portion to produce an acceptable and healthy flour blend from maize and cowpea which maybe useful for pies and confectioneries. Cowpea enrichment acted not significantly change the microbiological characteristics. In conclusion, cowpea maybe combined accompanying maize to create a composite smash by beating that is high in minerals and has improved working qualities.

Author(s) Details:

I. O. Shakpo,
Food Science and Technology Department, Rufus Giwa Polytechnic, Owo, Nigeria and Food Science and Technology Department, Federal University of Technology, Akure, Nigeria.

O. F. Osundahunsi,
Food Science and Technology Department, Federal University of Technology, Akure, Nigeria.

T. N. Fagbemi,
Food Science and Technology Department, Federal University of Technology, Akure, Nigeria.
Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10237