Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour
Article first published online: 6 MAR 2013
© 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Food Science & Nutrition
Volume 1, Issue 3, pages 228–234, May 2013
How to Cite
Food Science & Nutrition 2013; 1(3): 228–234
- Issue published online: 13 MAY 2013
- Article first published online: 6 MAR 2013
- Manuscript Accepted: 8 FEB 2013
- Manuscript Revised: 4 FEB 2013
- Manuscript Received: 2 NOV 2012
- Cocoyam-based recipes;
- cowpea flour;
- nutritional evaluation;
- protein quality;
- sensory evaluation
The study was conducted to improve cocoyam-based recipes (steamed cocoyam paste [ebiripo], ikokore, and fried cocoyam balls [ojojo]) using different blends of cocoyam and cowpea flours (100:0, 80:20, 70:30, 60:40, and 50:50). The proximate composition, mineral composition, and sensory qualities of the recipes were determined using standard analytical procedures. The recipes had significantly (P < 0.05) higher contents of protein, fat, crude fiber, iron, zinc, sodium, and phosphorus compared with the control recipe (100% cocoyam flour). The protein content was highest in all recipes containing 50:50 cocoyam: cowpea flour (10.79%, 10.56%, 10.36% for ojojo, ikokore, and ebiripo, respectively). However, ikokore had higher iron (2.5 mg), phosphorus (92.5 mg), and zinc (1.92 mg) contents than ebiripo and ojojo. While the 80:20 recipe for ebiripo had significantly (P < 0.05) higher flavor and overall acceptability scores compared with other recipes. In conclusion, enrichment of cocoyam-based recipes with cowpea flour improved the proximate composition, mineral composition, and sensory acceptability of the foods.