Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends
Joint Authors
Olaniran, Abiola Folakemi
Okonkwo, Clinton Emeka
Osemwegie, Omorefosa Osarenkhoe
Iranloye, Yetunde Mary
Afolabi, Yemisi Tokunbo
Alejolowo, Omokolade Oluwaseyi
Nwonuma, Charles Obiora
Badejo, Toluwanimi Esther
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-10-28
Country of Publication
Egypt
No. of Pages
10
Abstract EN
Soaking and incorporation of legumes for fortification are essential to a complementary food production process.
Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification.
This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)).
Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents.
Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking.
Moisture and fiber content decreased significantly (P≤0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends.
The blends were significantly different (P≤0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents.
The moisture content of the EC blend was significantly different from only FC and HC blends, respectively.
Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours.
The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
American Psychological Association (APA)
Olaniran, Abiola Folakemi& Okonkwo, Clinton Emeka& Osemwegie, Omorefosa Osarenkhoe& Iranloye, Yetunde Mary& Afolabi, Yemisi Tokunbo& Alejolowo, Omokolade Oluwaseyi…[et al.]. 2020. Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1171106
Modern Language Association (MLA)
Olaniran, Abiola Folakemi…[et al.]. Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends. International Journal of Food Science No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1171106
American Medical Association (AMA)
Olaniran, Abiola Folakemi& Okonkwo, Clinton Emeka& Osemwegie, Omorefosa Osarenkhoe& Iranloye, Yetunde Mary& Afolabi, Yemisi Tokunbo& Alejolowo, Omokolade Oluwaseyi…[et al.]. Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1171106
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171106