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
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 tim...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/8873341 |
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| author | Abiola Folakemi Olaniran Clinton Emeka Okonkwo Omorefosa Osarenkhoe Osemwegie Yetunde Mary Iranloye Yemisi Tokunbo Afolabi Omokolade Oluwaseyi Alejolowo Charles Obiora Nwonuma Toluwanimi Esther Badejo |
| author_facet | Abiola Folakemi Olaniran Clinton Emeka Okonkwo Omorefosa Osarenkhoe Osemwegie Yetunde Mary Iranloye Yemisi Tokunbo Afolabi Omokolade Oluwaseyi Alejolowo Charles Obiora Nwonuma Toluwanimi Esther Badejo |
| author_sort | Abiola Folakemi Olaniran |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-0da7b63a3c52453e867c97323e9d3a61 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-0da7b63a3c52453e867c97323e9d3a612025-02-03T01:20:20ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/88733418873341Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato BlendsAbiola Folakemi Olaniran0Clinton Emeka Okonkwo1Omorefosa Osarenkhoe Osemwegie2Yetunde Mary Iranloye3Yemisi Tokunbo Afolabi4Omokolade Oluwaseyi Alejolowo5Charles Obiora Nwonuma6Toluwanimi Esther Badejo7Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, NigeriaDepartment of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, NigeriaDepartment of Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, NigeriaDepartment of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, NigeriaDepartment of Industrial Chemistry Programme, Department of Physical Sciences, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, NigeriaDepartment of Biochemistry, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, NigeriaDepartment of Biochemistry, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, NigeriaDepartment of Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, NigeriaSoaking 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.http://dx.doi.org/10.1155/2020/8873341 |
| spellingShingle | Abiola Folakemi Olaniran Clinton Emeka Okonkwo Omorefosa Osarenkhoe Osemwegie Yetunde Mary Iranloye Yemisi Tokunbo Afolabi Omokolade Oluwaseyi Alejolowo Charles Obiora Nwonuma Toluwanimi Esther Badejo 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 |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| url | http://dx.doi.org/10.1155/2020/8873341 |
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