The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives

Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulled) of two cowpea varieties, cassava starch, and designated flour composites. The composites were prepared using cassava starch and sorghum flour at 0%, 35%, and 70%, respectively, with 30% cowpea flour. The addition of sorghum intensified sorghum aroma in flatbread, while cowpea flours contributed a beany flavour. Flatbreads from cassava-cowpea composites had a chewier and rubberier mouthfeel, an intense fermented aroma and flavour, and a sour aftertaste compared to single flours, but were most similar to the wheat flatbread, with a residual beany flavour. Information from this study can guide food product developers toward developing new bread products from sorghum, cassava, and cowpea composite flours, thereby moving Africa towards a more sustainable food system. Further research on the effects of the sensory characteristics and consumer liking of the flatbreads is needed.

PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN

<p>The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.</p>

Functional Properties of Tigernut and Cowpea Flour Blends

The pH and functional properties: water and oil absorption capacity, bulk density, solubility, swelling power and foaming capacity of tigernut and cowpea flour blends were determined. The flour blends were coded with the letters B, C, D, E, F, G and H for cowpea flour substitutions of 5, 10, 15, 20, 30, 40 and 50 % respectively. For comparison sample A1, A2 and A3 representing 100 % of wheat, tigernut and cowpea respectively, were also evaluated. Standard methods were used for all the analysis. pH of the flour samples varied significantly (P ≤ 0.05) from 5.60-6.23 for sample B (5 % cowpea flour substitution) and A2 (100% tiger nut flour) respectively. Water and oil absorption capacity varied significantly (P ≤ 0.05) from 1.00-2.90 ml/g and 0.39-1.38 ml/g respectively. Sample A1 (100% wheat flour) and Sample B (5% Cowpea: 95% tigernut flour) was significantly (P ≤ 0.05) the highest in water absorption capacity while sample A1 (% wheat flour) had the highest oil absorption capacity. Bulk density varied from 0.58 - 0.84 g/cm3. Although Cowpea flour (sample A3) had the highest bulk density, there was significant (P ≤ 0.05) decrease with increase in cowpea substitution. Swelling power and solubility ranged from 0.08-6.74 g/g and 8.00–67.35 % respectively. Sample A1 (% wheat flour) had significantly (P ≤ 0.05) the highest solubility and swelling power while Sample A3 (% cowpea flour) had the least. The functional properties of the tigernut-cowpea composite flour were comparable with that of the wheat flour, except for the swelling power that was significantly (P ≤ 0.05) higher for the wheat flour. The result showed that the composite tigernut-cowpea flour can be good alternative in the production of bakery products that would not require much swelling.

Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour

The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively.The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased. The moimoi samples ranged between 10.77 – 26.92%, 18.27 – 21.16%, 8.12 – 10.72%, 1.80 – 2.19%, 0.76 – 0.84%, 44.07 – 53.99% and 269.87 – 335.18 Kcal/100g while akara samples ranged between 9.73 – 10.77%, 19.51 – 22.12%, 7.41 – 9.90%, 2.39 – 2.71%, 0.87 – 0.93%, 54.69 – 59.00% and 320.26 – 332.08 Kcal/100g respectively for moisture contents, protein contents, crude fats, ash, crude fibers, carbohydrates and energy values. The sensory evaluation results of these products favourably competed with the control except samples D (94:6) which showed a slight difference in all parameters tested. Thus, the substitution of cowpea with moringa seed flour up to 2% and 4% proportions are adequate to produce acceptable moimoi and akara, respectively. Keywords: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties: Moimoi, Akara, Cowpea flour, Moringa oleifera seed flour and Sensory properties

Instrumental and Sensory Properties of Cowpea and Whey Protein Concentrate-Fortified Extruded Rice Snacks

Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an untrained panel (N = 70) who rated overall liking using the nine-point hedonic scale, and a check-all-that-apply (CATA) question with 37 attributes and emotions. Hedonic scores of the texture, taste and overall liking were significantly different across samples (p < 0.05). The crispy and crunchy CATA attributes were associated with 10–15% cowpea and 5% WPC. Correlations between mechanical and sensory texture and colour were non-significant (p > 0.05). A principal component analysis (PCA) revealed the positive associations between the groups, crispiness and L* value, and hardness b* and a* values, respectively. The results of the present study will help to guide innovative high-protein and high-fibre plant food designs and formulations.

PENGARUH PERBANDINGAN TERIGU DAN TEPUNG KACANG TUNGGAK TERHADAP KARAKTERISTIK CRACKERS

This study aims to determine the effect of comparative of wheat and cowpea flour to characteristics of crackers andto knowing the composition to produce crackers with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of cowpea flour with wheat which consist of 5 levels : 100%:0%, 95%:5%, 90%:10%, 85%:15%, and 80%:205. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continoued with Duncan test. Result of this study showed that comparation of wheat flour and cowpea flour very affected for protein content and coarse fiber content, affected water content, ash content, color, texture, and overall acepatance. Comparation of 80% wheat flour and 20% cowpea flour is the best characteristics of crackers with criteria 2.24% water contet, 2.62% ash content, 23.93% fat content, 10.70% protein content, 61.28% carbohydrate content, 6.61% crude fiber content, 0.44 power of broke, the color was liked, the aroma was neutral, the taste was liked and a little typical of cowpea, texture was crunchy and liked, and overall aceptance was liked. Keywords: Crackers, cowpea flour, wheat flour.

Proximate Quantification and Sensory Assessment of Moi-Moi Prepared from Bambara Nut and Cowpea Flour Blends

Background: Moi-moi is a popularly relished snack in Nigeria prepared from cowpea which is deficient in essential sulphur containing amino acids but rich in lysine and some vitamins. Bambara nut is rich in essential amino acids, fiber, calcium, iron, carotene, oil, carbohydrate, protein and energy than cowpea. Aim: This study aimed at investigating the complementary effects of bambara nut and cowpea flour blends on the nutrient and acceptability of moi-moi. Study Design: To fit a one way Analysis of Variance. Place and Duration of Study: At Umuahia, Abia State Nigeria between March and June, 2018. Methodology: Cleaned and sorted bambara nut was cracked, winnowed, milled and sieved while cowpea seeds were steeped in tap water for two hours, hand dehulled, oven dried at 60°C, milled and sieved separately. Their flour blends were mixed according to bambara: cowpea ratios of 100:0 (sample A), 75:25% (sample B), 50:50% (sample C), 25:75% (sample D) and 0: 100% (sample E) and used to prepare moi-moi. Same quantities of seasonings were added per 100 g of each blend and mixed into a homogenous paste texture. The seasonings used were 10 ml of Life vegetable oil, 5 g of ground crayfish, 5 g of onion, 5 g of tomato, 2 g of salt, 2 g of pepper and 8.03 g of magi. Each paste ratio was then wrapped in “Etere” leaf and steamed separately in covered pots for 50 minute using a gas cooker. Cooled moi-moi samples were subjected to proximate analyses, energy value calculations and sensory evaluation. Results: Results showed increase in nutrients with increase in cowpea flour inclusion except in carbohydrate which decreased from 31.95 to 16.35%. Protein values increased from 10.40% to 13.50%, fat from 3.90 to 6.40%, fiber from 1.25 to 2.00%, ash from 1.30 to 2.15%, moisture from 51.20 to 59.69%. Energy values decreased with increase in cowpea inclusion from 726.45 to 839.49 kj/100 g. Sensory evaluation showed that 100% bambara nut moi-moi were most preferred by the panelists followed by 25% bambara nut: 75% cowpea flour blend, while 50% bambara nut: 50% cowpea flour blend was least preferred. Conclusion: Nutrients increased with increase in cowpea flour. Bambara flour substitution should not be more than 25%.