Evaluation of two local cowpea species for nutrient, antinutrient, and phytochemical compositions and organoleptic attributes of their wheat-based cookies

Abstract

BackgroundChildhood and adolescent malnutrition is a function of inadequate intake. Cookies are favourite snacks of children and adolescents.ObjectiveThis 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.DesignThe 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.ResultsThe 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.ConclusionsOraludi and apama proved nutrient dense. Their use improved the acceptability of some of the wheat-based cookies. Use of these local cowpeas in cookie production is, therefore, encouraged.

Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

“…Mean values of protein content of unfermented cowpea-bean flours (254.2 ± 8.3 g·kg −1 DM) are in accordance with most of the values reported from others [9,10,17,31,32], with the exception of the protein content in Vigna unguiculata L. Walp [11] and in chickpea and cowpea beans [31]. According to Kachare et al [33] and Sosulski et al [34], 5–37.0% of the total protein in cowpea (mainly globulins) are nutritionally unavailable [33,34].…”

“…Cowpea ability to growth in low fertility and to subsist in soils where drought is a major constraint due to low and irregular rainfall [5,6,7], confers advantages over other legume crops. Additionally, it is an inexpensive source of protein (250–295 g·kg −1 DM), carbohydrates (694–859 g·kg −1 DM) [8,9], minerals and vitamins [10,11], essential nutrients for a balanced human diet. Its high nutritive value, associated to low fat and high protein and fibre, suggests its potential application in weight restriction diets [1,12], and prevention of cardiovascular diseases [13].…”

Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats

“…In this regard, cowpea ( Vigna unguiculata ) is a widely cultivated legume in Asia, Central and South America, and Africa, where it is an important ingredient of several dishes that involve a different degree of culinary and technological processing [ 6 , 7 ]. Furthermore, Phillips et al [ 8 ] and Ayogu et al [ 9 ] discussed its potential to take part in the design and preparation of a variety of new food products, such as snacks, weaning foods, wheat-based cookies, or fortified traditional foods.…”

Effects of 1-Methylcyclopropene Treatment on Physicochemical Attributes of “Hai Jiang” Yardlong Bean during Cold Storage

“…e yardlong bean, which is a crisp and tender legume, is a good source of proteins, dietary bers, vitamins, anticarcinogenic compounds, etc. [4,5]. However, yardlong bean is easy to deteriorate and lose commodity, mainly due to its browning skin color, dehydration, and softening characteristics after harvest, ultimately leading to quality decrease during the transportation and selling [6].…”