Evaluation of two local cowpea species for nutrient, antinutrient, and phytochemical
compositions and organoleptic attributes of their wheat-based cookies
Engelsk titel: Evaluation of two local cowpea species for nutrient, antinutrient, and phytochemical compositions
and organoleptic attributes of their wheat-based cookies
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Författare:
Ayogu, Rufina N. B
;
Nnam, Ngozi M
;
Mbah, Mirabel
Email: rufina.ayogu@unn.edu.ng
Språk: Eng
Antal referenser: 48
Dokumenttyp:
Artikel
UI-nummer: 16033416
Sammanfattning
Background: Childhood and adolescent malnutrition is a function of inadequate intake. Cookies
are favourite snacks of children and adolescents.
Objective: This work determined the nutrient, antinutrient, and phytochemical compositions of two
local cowpea (oraludi and apama) flours and evaluated the organoleptic properties of their wheat-
based cookies.
Design: The two local cowpea species were processed into flours separately and blended with wheat
on a 56-g protein basis. Chemical compositions of the processed cowpea flours were analysed using
standard methods. Organoleptic attributes were evaluated with a nine-point Hedonic scale. Statistical
analysis, which involved mean and standard deviations, were computed by analysis of variance, and
Duncan’s new multiple range tests were used to separate and compare group means of sensory
evaluation data, with significance accepted at P<0.05.
Results: The results revealed that oraludi had superior percentage values compared to apama in
protein (26.22 and 20.88), fat (7.98 and 6.65), and ash (3.81 and 3.13), while apama proved superior
in moisture (9.76 and 7.82), crude fibre (5.49 and 4.91), and carbohydrate (54.09 and 49.26). The
values were higher for oraludi than apama in iron (8.62 and 6.49 mg), zinc (1.61 and 0.95 mg), and
beta-carotene (223.24 and 190.63 mg) but lower in sodium (34.79 and 56.72 mg), potassium (25.73
and 30.65 mg), phosphorus (13.35 and 18.26 mg), thiamine (5.33 and 9.41 mg), vitamin C (16.63 and
21.09 mg), and vitamin E (0.51 and 0.67 mg). Apama had 0.06 mg phytate, 0.09 mg oxalate, 15.22 mg
tannins, 3.59 mg flavonoids, and 0.19 mg saponin. Oraludi had 0.03 mg phytate, 0.32 mg oxalate,
15.94 mg tannins, 3.14 mg flavonoid, and 0.13 mg saponin. Mean scores of general acceptability for
wheat:apama (80:20) and wheat:oraludi:apama (60:20:20) cookies (7.71 and 7.41) were superior
(P<0.05) to others.