Abstract: This study evaluates the proximate, functional and pasting properties of complementary food made from acha flour fortified with cowpea flour. Acha flours were substituted with cowpea flour at 10, 20, 30 and 40% proportions. An increase in the level of acha flour substitution resulted in a decrease in the protein content of the supplemented flour. However, addition of cowpea our resulted in an increase in the protein content, fat, crude fibre WAC and bulk density. Peak viscosity values ranged from 145.83 - 174.25RVU. Acha flour had higher peak viscosity while 40% substituted flour had the least peak viscosity as values decreased with increase in cowpea substitution. Trough and breakdown values ranged from 88.92-104.5 and 55.92-75.08RVU respectively. Final viscosity and setback values ranged from 204.92-214.08 and 105.42-124.17RVU respectively. Peak time and pasting temperature ranged from 5.02-5.21 min and 50.15-50.240C respectively. Inclusion of cowpea increased the nutritional value of acha flour and substitution up to 20% of cowpea compared well with the gruels from the Acha flour.
Keywords: Acha Flour, Cowpea Flour, Pasting properties, Sensory properties, Complementary food.
Title: QUALITY ASSESSMENT OF COMPLEMENTARY FOODS MADE FROM ACHA (Digitaria exilis stapf) FLOUR SUPPLEMENTED WITH COWPEA (Vigna unguiculata L. walp) FLOUR
Author: Majekodunmi M.D., Olapade A.A.
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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