Nutritional Composition and Sensory Qualities of Cocoyam-Based Recipes Enriched with Cowpea Flour
- *Corresponding Author:
- Ibiyemi Olayiwola
Department of Nutrition And Dietetics
Federal University of Agriculture, Abeokuta
Ogun State, PMB 2240, Abeokuta Ogun, Nigeria
Tel: (+234) 08037122280
E-mail: [email protected]
Received date: July 16, 2012; Accepted date: October 11, 2012; Published date: October 13, 2012
Citation: Olayiwola IO, Folaranmi F, Adebowale A,Onabanjo OO, Sanni SA, et al. (2012) Nutritional Composition and Sensory Qualities of Cocoyam-Based Recipes Enriched with Cowpea Flour. J Nutr Food Sci 2:170. doi: 10.4172/2155-9600.1000170
Copyright: © 2012 Olayiwola IO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The study was conducted to improve cocoyam-based recipes ebiripo, ikokore, and ojojo using different blends of cocoyam Colocasia esculenta and cowpea Vigna unguiculata flour in the ratio of 100:0, 80:20, 70:30, 60:40, and 50:50. The proximate mineral composition and sensory qualities of the products were determined using standard analytical procedures. The data obtained were subjected to analysis of variance, and means were separated using Duncan’s multiple range test. The results showed that the developed recipes had significantly p<0.05 higher contents of protein, fat, crude fibre, iron, zinc, sodium, and phosphorus compared with the control recipes 100% cocoyam flour. The protein content was highest in all recipes containing 50:50 cocoyams: cowpea flour ojojo 10.79%, ikokore 10.56%, and ebiripo 10.36%. However, 100 g ikokore had higher iron 2.5 mg, phosphorus 92.5 mg, and zinc 1.92 mg contents than ebiripo and ojojo at 50:50 cocoyam:cowpea flour ratios. The sensory evaluation showed that the 80:20 recipe for ebiripo had significantly p<0.05 higher flavour and overall acceptability scores compared with other recipes. Ikokore substituted with cowpea flour at 20–40% levels was scored higher for colour, flavour, consistency, taste, and overall acceptability among the blends. The samples of ojojo were not significantly different p>0.05 in sensory qualities. It is concluded that the enrichment of cocoyam-based recipes ojojo, ikokore, and ebiripo with cowpea flour improved the protein, crude fibre, mineral composition, and the acceptability of the foods.