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

Abiola Folakemi Olaniran; Clinton Emeka Okonkwo; Omorefosa Osarenkhoe Osemwegie; Yetunde Mary Iranloye; Yemisi Tokunbo Afolabi; Omokolade Oluwaseyi Alejolowo; Charles Obiora Nwonuma; Toluwanimi Esther Badejo

doi:10.1155/2020/8873341

International Journal of Food Science (Jan 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

Abiola Folakemi Olaniran,
Clinton Emeka Okonkwo,
Omorefosa Osarenkhoe Osemwegie,
Yetunde Mary Iranloye,
Yemisi Tokunbo Afolabi,
Omokolade Oluwaseyi Alejolowo,
Charles Obiora Nwonuma,
Toluwanimi Esther Badejo

Affiliations

Abiola Folakemi Olaniran: Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
Clinton Emeka Okonkwo: Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
Omorefosa Osarenkhoe Osemwegie: Department of Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria
Yetunde Mary Iranloye: Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria
Yemisi Tokunbo Afolabi: Department of Industrial Chemistry Programme, Department of Physical Sciences, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria
Omokolade Oluwaseyi Alejolowo: Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria
Charles Obiora Nwonuma: Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria
Toluwanimi Esther Badejo: Department of Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria

DOI: https://doi.org/10.1155/2020/8873341
Journal volume & issue: Vol. 2020

Abstract

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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.

Published in International Journal of Food Science

ISSN: 2356-7015 (Print); 2314-5765 (Online)
Publisher: Wiley
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://onlinelibrary.wiley.com/journal/1796

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