Revealing the extended effect of biofortification on seed of cowpea cultivars

Coelho, Ronaldo Cunha; Silva, Darlisson Slag Neri; Silva, Hudson de Carvalho; Rocha, M. de M.; Barsotti, Roberto Carlos Fernandes; Maltez, Heloísa França; Dantas, Clécio; Júnior, Cícero Alves Lopes; Barbosa, Herbert de Sousa

doi:10.1016/j.jfca.2023.105291

Journal of Food Composition and Analysis

2023

DOI: 10.1016/j.jfca.2023.105291

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Revealing the extended effect of biofortification on seed of cowpea cultivars

Ronaldo Cunha Coelho

Darlisson Slag Neri Silva

Hudson de Carvalho Silva

et al.

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2024

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Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Jombo,

Mwayera,

Ndari

et al. 2024

J Sci Food Agric

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BACKGROUNDCowpea is a rich source of low‐cost protein, but it remains underutilised due to the development of the hard‐to‐cook phenomenon. However, milling hard‐to‐cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective of the study was to formulate a nutritious acceptable extruded snack using a combination of HTC cowpea and yellow maize flours.RESULTSThe results showed that addition of HTC cowpea flour increased ash (0.56–1.47%), fibre (3.56–5.31%) and protein content (10.20–12.38%) for flour blends. While carbohydrate (2.39–1.57%) and moisture content (10.33–9.74%) decreased. Blended formulations had lower fat content (4.17–4.41%) than yellow maize (4.80%). Furthermore, addition of HTC cowpea increased water (21.18–30.07%) and oil absorption capacities (14.12–22.03%) for flour blends. While expansion ratio (2.39–1.57%) of snacks decreased. The formulation with 15% HTC cowpea and 85% yellow maize flour had higher sensory ratings for overall acceptability (6.98).CONCLUSIONHTC cowpea addition in yellow maize flour improved the proximate and functional properties. Also, blending of yellow maize‐based snacks with HTC cowpea improves consumer acceptability. Yellow maize and HTC cowpea flour blends have potential for industrial utilisation and can be useful in food formulations. © 2024 Society of Chemical Industry.

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Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Jombo,

Mwayera,

Ndari

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

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Revealing the extended effect of biofortification on seed of cowpea cultivars

Cited by 1 publication

References 26 publications

Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

Proximate, functional and sensory characteristics of blended yellow maize and hard‐to‐cook cowpea extruded snacks

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