Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour

Authors


Correspondence

Abdul-Rasaq A. Adebowale, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, PMB 2240, Abeokuta, Ogun, Nigeria. Tel: +234 803404207; Fax: +234 39 243045; E-mail: deboraz2002@yahoo.com

Abstract

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 (< 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 (< 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.

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