Quality Evaluation of Flour and Crackers Made from Acha and Orange-Fleshed Sweet Potato Composite Flour Supplemented with Fermented Cowpea Flour
Main Article Content
Abstract
The present study aimed at evaluating the effects of supplementing 60% acha and 40% orange-fleshed sweet potato (OFSP) composite flour with 0, 10, 20, 30, 40 and 50% fermented cowpea flour on the functional properties of the flour blends and on the proximate composition, mineral content, antinutrients, and sensory characteristics of the crackers made from the blends. The 100% composite of acha and orange-fleshed sweet potato flours served as the control sample. The results obtained showed that all the parameters evaluated varied with the proportion of fermented cowpea flour supplementation. The bulk density increased significantly while the water absorption capacity, oil absorption capacity, pH, wettability, and gelatinization temperature decreased significantly with the increase in fermented cowpea flour supplementation. The moisture and carbohydrate content of the crackers progressively decreased from 8.83% - 8.08% and from 68.34% - 54.33% respectively with increase in cowpea flour supplementation. The ash, fibre, fat and protein contents of the crackers progressively increased from 1.90 - 2.43%, 0.40 – 0.70%, 14.46 – 18.45% and 6.07 – 16.01% respectively with increase in fermented cowpea flour supplementation. The potassium content of the crackers decreased from 87.51 – 68.66 mg/100g while the calcium, magnesium, iron and zinc contents of the crackers increased progressively from 59.16 - 96.61 mg/100g, 12.60 – 36.69 mg/100g, 0.62 – 0.78 mg/100g and 0.78 – 1.08 mg/100g respectively with increase in fermented cowpea flour supplementation. The oxalate and phytate contents of the crackers decreased progressively, while the tannin content increased with increasing fermentation of cowpea flour supplementation. It is evident from the study that acceptable crackers of high nutritional value could be produced from a composite of 60% acha and 40% orange-fleshed sweet potato flour supplemented with 30% fermented cowpea flour. This would increase the utilization of these locally grown crops and reduce wheat importation into the country.
Article Details
Copyright (c) 2024 Nkanga, A. U., Inyang, U. E. (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Nkanga, A. U., University of Uyo, Uyo, Akwa Ibom State, Nigeria.
Department of Food Science and Technology,
University of Uyo, Uyo, Akwa Ibom State, Nigeria.
Inyang, U. E., University of Uyo, Uyo, Akwa Ibom State, Nigeria.
Department of Food Science and Technology,
University of Uyo, Uyo, Akwa Ibom State, Nigeria.
Abong, G. O., Muzhingi, T., Okoth, M. W., Ng'ang'a, F., Ochieng, P. E., Mbogo, D. M., Malavi, D., Akhwale, M. and Ghimine, S. (2020). Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties. International Journal of Food Science, 1: 1-11.
https://doi.org/10.1155/2020/3567972
Adegunle, T. A., Bolaji, O. T. and Adeyemo, T. B. (2014). Quality evaluation of maize chips (kokoro) fortified with cowpea flour. Nigerian Food Journal, 32 (1): 97-104.
https://doi.org/10.1016/S0189-7241(15)30101-6
Adeola, A.A. and Ohizua, E.R. (2018) Physical, chemical and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea and sweet potato. Food Science and Nutrition, 6: 532-540.
https://doi.org/10.1002/fsn3.590
Ahmed, M. A. and Campbell, L. J. (2012). Evaluation of baking properties and sensory quality of wheat-cowpea flour. World Academy of Science, Engineering and Technology, 70: 1221-1223.
Ahmed, Z. S. and Abozed, S. S. (2015). Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product. Journal of Advanced Resources, 6:79-87.
https://doi.org/10.1016/j.jare.2014.07.002
Alam, M. K., Rana, Z. H. and Islam, S. N. (2016). Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh. Foods, 5 (3): 64.
https://doi.org/10.3390/foods5030064
Amrein, M. A., Scholz, U. and Inuaen, J. (2020). Compensatory health beliefs and unhealthy snack consumption in daily life. Appetite, 15 (1): Doi: 19. 1016/j. appet. 2020.104996.
https://doi.org/10.1016/j.appet.2020.104996
Amyoony, J., Moss, R., Dabas, T., Gorman, M., Ritchie, C., LeBlanc, J. and McSweeney, M. B. (2023). An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task. Applied Food Research, 3 (2): 1-9.
https://doi.org/10.1016/j.afres.2023.100320
Animasaun, D. A., Oyedeji, S., Azeez, Y. K., Mustapha, O. T. and Azeez, M. A. (2015). Genetic variability study among ten cultivars of cowpea (Vigna unguiculata L. Walp) using morpho-agronomic traits and nutritional composit+ion. Journal of Agricultural Science, 10:119 -130.
https://doi.org/10.4038/jas.v10i2.8057
AOAC (2012). Analysis of ash and minerals In: Official methods of analysis. Association of Official Analytical Chemists, Arlington.
Ariyo, O., Dudulewa, B. I. and Atojoko, M. A. (2022). Nutritional and sensory properties of biscuits based on wheat (Triticum aestivum), benniseed seed (Sesamum indicum) and sweet potato (Ipomoea batatas) composite flour. Journal of Tropical Agriculture, Food, Environment and Extension, 21 (2): 66-73.
https://doi.org/10.4314/as.v21i2.7
Awuchi, C. G., Igwe, V. S. and Echeta, C. K. (2019). The functional properties of foods and flours. International Journal of Advanced Academic Research, 5 (11): 139-160.
Ayo, J. A., Ayo, V. A., Popoola, C., Omosebi, M. and Joseph, L. (2014). Production and evaluation of malted soybean-acha composite flour bread and biscuit. African Journal of Food Science and Technology, 5 (1): 21- 28.
Batista, A.P., Nicloli, A., Bursic, 1., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N. and Tredici, M. (2019). Microalgae as functional ingredients in savory food products: Application to wheat crackers. Foods, 8: 611., doi: 10. 3390/foods 8120611.
https://doi.org/10.3390/foods8120611
Bello, B. D. and Ekeh, C. N. (2014). Proximate composition and functional properties of wheat, sweet potato and hamburger bean flour blends. Global Advanced Research Journal of Food Science and Technology, 3 (4): 118-124.
Boukar, O., Belko, N., Chamarthi, S., Togola, A., Batieno, J., Owusu, E., Haruna, M., Diallo, S., Umar, M. L. and Olufajo, O. (2019). Cowpea (Vigna unguiculata): genetics, genomics and breeding. Plant Breed, 138: 415-424.
https://doi.org/10.1111/pbr.12589
Chandra, S., Singh, S. and Kumari, D. (2015). Evaluation and functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52 (6): 3681-3688.
https://doi.org/10.1007/s13197-014-1427-2
Dovi, K. A. P. (2013). Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition. 20th SAAFoST Biennial Congress and Exhibition, Pretoria, South Africa: 1-87.
Durojaiye, A. I., Abubakar, I. G., Nwachukwu, N. G, Mohammed, A. and A. S. Ibrahim, A. S. (2018). Production and quality of biscuits from composite flours. Journal of Food Science and Engineering, 8: 241-247.
https://doi.org/10.17265/2159-5828/2018.06.003
Fabíola V., Gonçalves, L. O., Medici, M. P. S., Da Fonseca, C. P., Salete, A. G. and Ricardo, A. A. (2020). Protein, phytate and minerals in grains of commercial cowpea genotypes. Annals of the Brazilian Academy of Sciences. 92 (1). e20180484. DOI: 10.1590/0001-3765202020180484.
https://doi.org/10.1590/0001-3765202020180484
Food and Drug Administration, FDA (2016). Food labelling: revision of the nutrition and supplement facts labels. Federal Register, 81 (103): 33742-33999.
Gomes, A. M. F., Nhantumbo, N., Ferreira-Pinto, M., Massinga, R., Ramalho, J. C. and Ribeiro-Barros, A. (2019). Breeding elite cowpea [Vigna unguiculata (L.) Walp] varieties for improved food security and income in Africa: opportunities and challenges. In Legume Crops; El-Esawi, M. A., Ed.; IntechOpen: London, UK: 1-5.
Grosvernor, M. B. and Smolin, L. A. (2002). Nutrition: from science to life. Harcourt College Publishers, New York: 357-362.
Hallen, E., Ibanoglu, S. and Ainsworth, P. (2004). Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering, 63 (2):177-184.
https://doi.org/10.1016/S0260-8774(03)00298-X
Hama-Ba, F., Ouattara, F., Savadogo, A., Simporé, M. and Diawara, B. (2019). Study of the nutritional quality and acceptability of millet biscuits (Pennissetum glaucum) supplemented with cowpea (Vigna unguiculata) and Bambara groundnut (Vigna subterranea). European Journal of Agriculture and Forestry Research, 7 (1): 29-37.
Han, J., Janz, J. A. M. and Gerlat, M. (2010). Food development of gluten-free cracker snacks using pulse flours and fractions. International Food Research Journal, 43 (2): 627-633.
https://doi.org/10.1016/j.foodres.2009.07.015
Haruna, S. A., Chukwu, O., Adejumo, B. A. and Okolo, C. A. (2017). Getting out of the Nigerian "wheat trap": a multi disciplinary approach. International Journal of Engineering Research Technology, 6 (7).
Ihekoronye, A. I. and Ngoddi, P. O. (1985). Integrated food science and technology for the tropics. 1st Ed. McMillan Publishers, Nigeria: 261-291.
Ikuomola, D. S., Otutu, O. L. and Oluniran, D. D. (2017). Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blend. Cogent Food and Agriculture, 3 (1): 1-12.
https://doi.org/10.1080/23311932.2017.1293471
Institute of Medicine (2005). Dietary reference intakes for energy, carbohydrate, fibre, fat, fatty acids, cholesterol, protein and amino acids. The National Academy Press, Washington, DC.
Inyang, U. E. and Elijah, V. P. (2020). Evaluation of pasting properties of whole wheat and whole green plantain flour blends and quality characteristics of crackers made from the blends. European Journal of Agriculture and Food Sciences, 2 (5): 1-6.
https://doi.org/10.24018/ejfood.2020.2.5.111
Inyang, U. E. and Nwabueze, S. O. (2020). Pasting properties of acha-green banana composite flour fortified with cowpea flour and quality evaluation of gluten-free biscuit made from the blends. EAS Journal of Nutrition and Food Sciences, 2 (5): 61-72.
https://doi.org/10.36349/easjnfs.2020.v02i05.006
Islam, S. N., Nusrat, T., Begum, P., and Ahsan, M. (2016). Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiency. Food Chemistry, 199: 628-631.
https://doi.org/10.1016/j.foodchem.2015.12.057
Iwe, M. O., Onyeukwu, U., Agiriga, A. N. and Yildiz, F. (2016). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food and Agriculture, 2 (1): 1-10.
https://doi.org/10.1080/23311932.2016.1142409
Jideani, I. A. and Jideani, V. A. (2011). Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu) Journal of Food Science and Technology, 48 (3): 251-259.
https://doi.org/10.1007/s13197-010-0208-9
Khan, A., Khan, S. K., Jan, A. A. and Khan, M. (2017). Health complication caused by protein deficiency. Journal of Food Sciences and Nutrition, 1 (1): 1-2.
Korese, J. K., Chikpah, S. K., Hensel, O., Pawelzik, E. and Sturm, B. (2021). Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology, 247: 889-905.
https://doi.org/10.1007/s00217-020-03672-z
Kranz, S., Brauchia, M., Slavin, J. L. and Miller, K. B. (2012). What do you know about dietary fibre intake in children and health? The effect of fibre intake on constipation, obesity and diabetes in children. Advanced Nutrition, 3: 47-53.
https://doi.org/10.3945/an.111.001362
Kweon, M., Slade, L., Levine, H. and Gannon, D. (2014). Cookies- versus cracker baking - what's the difference? Flour functionality requirements explored by SRC alveography. Critical Review of Food Science, 54: 115-138.
https://doi.org/10.1080/10408398.2011.578469
Lilly, T. T., Immaculata, J. K., and Jamila, P. (2017). Macro and micronutrients of selected marine fishes in Tuticorin, South East Coast of India. International Food Research Journal, 24 (1): 191- 201.
Mahmoud A. H. and Anany, A. M. (2014). Nutritional and sensory evaluation of a complementary food formulated from rice, faba beans, sweet potato flour, and peanut oil. Food Nutrition Bulletin, 35 (4): 403-413. Doi:10.1177/156482651403500402.
https://doi.org/10.1177/156482651403500402
Maisont, S., Samutsri, W., Phae-ngam, W. and Limsuwan, P. (2021). Development and characterization of crackers substitution of wheat flour with jellyfish. Frontiers in Nutrition, 8: 1-8.
https://doi.org/10.3389/fnut.2021.772220
Mohammad, K. A., Ziaul, H. R., and Sheikh, N. I. (2016). Comparison of the proximate composition, total carotenoids and total polyphenol content of nine orange-fleshed sweet potato varieties grown in Bangladesh. Foods, 5: 2-10. https://doi.org/10.3390/foods5030064.
https://doi.org/10.3390/foods5030064
Moutaleb, O. H., Amadou, I., Amza, T. and Zhang, M. (2017). Physico-functional and sensory properties of cowpea flour based recipes (akara) and enriched with sweet potato. Journal of Nutrition, Health and Food Engineering, 7 (4): 00243.
https://doi.org/10.15406/jnhfe.2017.07.00243
Obinna-Echem, P. C., Wachukwu-Chikaodi, H. I. and Dickson, O. A. (2020). Functional properties of tigernut and cowpea flour blends. European Journal of Agriculture and Food Sciences, 2 (6): 1-5.
https://doi.org/10.24018/ejfood.2020.2.6.173
Oladele, A. K. and Aina, J. O. (2007). Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology, 6 (21): 2473-2476.
https://doi.org/10.5897/AJB2007.000-2391
Olagunju, A. I., Omoba, O. S., Enujiugha, V. N. and Aluko, R. E. (2018). Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan). Food Science and Nutrition, 6 (7): 1791-1802.
https://doi.org/10.1002/fsn3.748
Olu-Owolabi, B. I., Olayinka, O. O., Adegbemile, A. A. and. Adebowale, K. O. (2014). Comparison of functional properties between native and chemically modified starches from acha (Digitaria Stapf) grains. Food and Nutrition Sciences, 5 (2): 1-9.
Omar, S. and Sonkar, S. (2019). Evaluation of biscuits prepared from cowpea flour (Vigna unguiculata). IJRDO- Journal of Food and Nutrition, 1 (1): 1-6.
Onwuka, G. I. (2018). Food analysis and instrumentation- theory and practice (2nd edition). University of Nigeria Press Limited, 2: 358-379.
Orisa, C. A. and Udofia, S. U. (2022). Functional and pasting properties of composite flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera powder. Asian Food Science Journal, 19 (2): 40-49.
https://doi.org/10.9734/afsj/2020/v19i230237
Osborne, D. R. and Voogt, P. (1979). The analysis of nutrients in foods. Academic Press, New York, 237.
Owade, J. O., Abong, G. O and Okoth, M. W. (2018). Production, utilization and nutritional benefits of orange fleshed sweet potato (OFSP) puree bread: a review. Current Resources in Nutrition and Food Science, 6 (3): 1-7.
https://doi.org/10.12944/CRNFSJ.6.3.06
Pereira, E. J., Cardosco, L. M., Dellamora-Ortiz, G. M., Cardosco, F. S., Carvalho, J. L., Viana, D. S., Freitas, S. C. and Rocha, M. M. (2014). Effect of cooking method on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil. Food and Nutrition Research, 58: 20694.
https://doi.org/10.3402/fnr.v58.20694
Peter-Ikechukwu1, A. I., Omeire, G. C., Kabuo, N. O., Eluchie, C. N., Amandikwa, C. and Odoemenam, G. I. (2018). Production and evaluation of biscuits made from wheat flour and toasted watermelon seed meal as fat substitute. Journal of Food Resources, 7 (5):112.
https://doi.org/10.5539/jfr.v7n5p112
Quinones, R. S., Macachor, C. P. and Quinones, H. G. (2015). Development of gluten-free composite flour blends. Tropical Technology Journal, 19 (1): 1-4.
https://doi.org/10.7603/s40934-015-0003-3
Sadiq, I. Z., Maiwada, S. A., Dauda, D., Jamilu, Y. M. and Madungurum, M. A. (2015). Comparative nutritional analysis of black fonio (Digitaria iburua) and white fonio (Digitaria exili). International Research Journal of Biological Science, 4 (6): 4-9.
Sanni, S. A., Adebowale, A. A., Olayiwola, I. O. and Maziya, D. (2008). Chemical composition and pasting properties of iron fortified maize flour. Journal of Food, Agriculture and Environment, 6: 172-175.
Sanoussi, A. F., Adjatin, A., Dansi, A., Adebowale, A., Sanni, L. O., and Sanni, A. (2016). Mineral composition of ten elite sweet potato (Ipomoea batatas [L.] Lam.) landraces of Benin. International Journal of Current Microbiology and Applied Sciences, 5 (1): 103-115.
https://doi.org/10.20546/ijcmas.2016.501.009
Schiavonne, A., Guo, K. and Tassone, S. (2007). Effects of a natural extract of chestnut wood on digestibility, performance traits and nitrogen balance of boiler chicks. Poultry Science, 87 (1): 521-527.
https://doi.org/10.3382/ps.2007-00113
Sharma, K., Kaur, J., Kumar, V. and Tanwar, B. (2019). Health effects, sources, utilization and safety of tannins: a critical review. Toxin Reviews, 40 (3): 1-13.
https://doi.org/10.1080/15569543.2019.1662813
Short, M. W. and Domagalski, J. E. (2013). Iron deficiency anemia: evaluation and management. American Family Physician, 87 (2): 98-104.
Soetan, K. O., Olaiya, C. O. and Oyewole, O. E. (2010). The importance of mineral elements for humans, domestic animals and plants: a review. African Journal of Food Science, 4 (5): 200-222.
Ubbor, S. C., Arukwe, D. C., Ezeocha, V. C., Nwose, O. N., Iguh, B. N. and Nwibo, O. G. (2022). Production and quality evaluation of ready to eat extruded snacks from flour blends of acha-cowpea and sweet potato starch. FUDMA Journal of Sciences, 6 (4): 245- 253.
https://doi.org/10.33003/fjs-2022-0604-1071
Ukpong, S. E., Njoku, H. O. and Ire, F. S. (2021). Production, sensory and microbiological properties of biscuits produced from African yam bean Tempeh flour and wheat flour. International Journal of Innovative Science and Research Technology, 6 (10): 64-71.
United States Department of Agriculture, USDA. (2018). Nutrient lists from standard reference legacy 2018. Food and Nutrition Information Center, National Agricultural Library.
Venkatachalam, K. and Nagarajan, M. (2017). Physicochemical and sensory properties of savory crackers incorporating green gram flour to partially or wholly replace wheat flour. Italian Journal of Food Science, 29 (4): 1-5.
Wronkowska, M., Troszynska, A., Soral-mictana, M. and Wolejszo, A. (2008). Effect of buckwheat flour (Fagopyrum esculentum Moench) on the quality of gluten-free bread. Polish Journal and Nutrition Science, 58 (2): 211-216.
Yilma, M., and Admassu, S. (2019). Product development and quality evaluation of biscuit and ready-to-eat snack from cowpea-wheat flour blends. Advances in Food Technology and Nutritional Sciences, 5 (3): 92-106.
Article Sidebar
