Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods

Abstract

This study evaluates the effect of different weed control methods on the proximate composition and sensory properties of cowpea-based pudding produced from cowpea flour. Cowpea seeds of Ife Brown variety with three different treatments [(supplementary hoe weeding at 6 weeks after sowing, two hoe weeding at 3 and 6 weeks after sowing, and three hoe weeding at 3, 6, and 9 weeks after sowing (WAS)] were processed into flour samples and analysed for physicochemical properties using standard methods. The puddings were prepared from cowpea flour and were subjected to proximate composition, colour properties as well as sensory qualities using standard methods. The pH, total titratable acidity, water absorption capacity and amylose of cowpea flour were 4.85–5.10, 0.02%–0.05%, 276.00%–287.09%, and 22.04%–24.60% respectively. The ranges of values for moisture content, crude fat, total ash, crude fibre, crude protein, and total carbohydrate of cowpea based pudding were 74.26%–76.15%, 0.63%–0.71%, 0.75%–0.94%, 0.66%–0.75%, 16.70%–17.83%, and 5.11%–5.55% respectively. The colour properties of cowpea-based pudding were significantly affected (p < 0.05) by each treatment. However, cowpea-based pudding prepared from treatment of supplementary hoe weeding at 6 weeks after sowing and three hoe weeding at 3, 6, and 9 weeks after were preferred most by the panelist.

Keywords

• cowpea
• cowpea-based pudding
• weed control