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

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 t...

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Bibliographic Details
Published in:Food science & nutrition 2013-05, Vol.1 (3), p.228-234
Main Authors: Olayiwola, Ibiyemi, Folaranmi, Funmi, Adebowale, Abdul‐Rasaq A., Oluseye, Onabanjo, Ajoke, Sanni, Wasiu, Afolabi
Format: Article
Language:English
Subjects:
Acceptability
Amino acids
Beans
Chemical composition
Chronic illnesses
Cocoyam‐based recipes
cowpea flour
Cowpeas
Crop diseases
development
Flavor
Flour
Food processing industry
Iron
Malnutrition
Mineral composition
Nutrition research
nutritional evaluation
Organic chemistry
Original Research
Phosphorus
protein quality
Proteins
Recipes
Sensory evaluation
Sodium
Sulfur
Vigna unguiculata
Zinc
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Summary: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 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.30