Title of article :
Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends
Author/Authors :
Folakemi Olaniran, Abiola Department of Food Science and Nutrition - College of Agricultural Sciences - Landmark University - P.M.B. 1001 Omu-Aran - Kwara State, Nigeria , Emeka Okonkwo, Clinton Department of Agricultural and Biosystems Engineering - College of Engineering - Landmark University - P.M.B. 1001 Omu-Aran - Kwara State, Nigeria , Osarenkhoe Osemwegie, Omorefosa Department of Microbiology - College of Pure and Applied Sciences - Landmark University - P.M.B. 1001 - Omu Aran, Nigeria , Mary Iranloye, Yetunde Department of Food Science and Nutrition - College of Agricultural Sciences - Landmark University - P.M.B. 1001 Omu-Aran - Kwara State, Nigeria , Tokunbo Afolabi, Yemisi Department of Industrial Chemistry Programme - Department of Physical Sciences - College of Pure and Applied Sciences - Landmark University - P.M.B. 1001 - Omu Aran, Nigeria , Oluwaseyi Alejolowo, Omokolade Department of Biochemistry - College of Pure and Applied Sciences - Landmark University - P.M.B. 1001 - Omu Aran, Nigeria , Obiora Nwonuma, Charles Department of Biochemistry - College of Pure and Applied Sciences - Landmark University - P.M.B. 1001 - Omu Aran, Nigeria , Esther Badejo, Toluwanimi Department of Microbiology - College of Pure and Applied Sciences - Landmark University - P.M.B. 1001 - Omu Aran, Nigeria
Abstract :
Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orangefleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study
investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orangefleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was
assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were
significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (P ≤ 0:05) with
increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different (P ≤ 0:05) in
terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly
different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional
composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting
factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
Keywords :
Production , Complementary Food , Cowpea Soaking Time , Nutritional , Antinutritional , Antioxidant Properties , Cassava-Cowpea-Orange-Fleshed Potato Blends
Journal title :
International Journal of Food Science
