Development of Complementary Food From Maize-Cowpea Blends
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Date
2012-06
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Addis Ababa University
Abstract
The study was conducted with objective that product developments from maize cowpea
blend. Maize (Melkassa 7) and two cowpea varieties (Asebot and Bole) were collected
from Melkassa Agricultural Research Center. 100 seed weight, volume and density of
two cowpea varieties were done. Sample preparations were done after cleaning, soaking,
dehulling (cowpea), milling, and sieving. Proximate composition analyses were done for
grains. Protein contents of (25.07%, 21.20 and 10.14) and ash content of (3.71%, 2.61%
and 1.01%) were obtained for Asebot, Bole and Melkassa 7 (Maize) respectively which
are significantly different (P<0.05).. Based on this Asebot variety (cowpea) was selected
and blends with maize (Melkassa 7) to 67:33 (maize-cowpea) ratios to achieve protein
need in the production of complementary food. Further sample preparations were done by
blending, fermenting for 0, 24 and 48 h, tray drying for 24h, making flour. The prepared
samples were subjected to different analyses. The increase in protein and ash were
significant (P<0.05), while decreasing effects are observed in other parameters like
carbohydrate, fat, fiber. Mineral content increment for Fe, Zn and P between blends with
fermentation time was 6.395 to 7.245, 3.01 to 4.25 and 229.94 to 238.94 mg/100g
respectively. 54.50% and 34.12% decrease in phytate and tannins content respectively
were seen with fermentation time increments. Except Fe, all minerals are bioavailable
and effect of fermentation was observed. Fermentation had a significant (p<0.05)
increasing effect on titratable acidity, dispersibility and whereas; decreasing effect on,
pH, bulk density, water absorption, & oil absorption. (ScMF)24 have scored highest
sensory values 8.2, 7.7, 8.4 and 8.1 for color, aroma, taste and overall acceptability,
respectively. Steam treatment, fermentation and utilization yellow maize significantly
affects the product performance. Generally, Fermentation and steamed cowpea
fortification caused an increase in protein, ash, TTA, and improved mineral
bioavailability and decrease in fat, carbohydrate, crude fiber, antinutritional factors, and
pH of blend flour. In addition to this, the project has (ROI) of 22.85%, payback period of
2.71 years, it is profitable to produce complementary food from maize –cowpea blends.
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Keywords
anti-nutrient, complementary foods, cowpea fortification, Fermentation, functional properties, minerals, proximate compositions, steamed cowpeas