Cowpea seed nutrients: Impacts on nutritional quality and acceptability of bread

Authors

  • T E Aruna Department of Food Science and Technology, Kwara State University (KWASU), Malete, P.M.B. 1530, Ilorin, Kwara State, Nigeria.
  • I F Bolarinwa Department of Food Science, Ladoke Akintola University of Technology (LAUTECH), P.M.B.4000, Ogbomosho, Nigeria.
  • B O Olaleye Department of Food Technology, Lagos State University of Science and Technology (LASUSTECH), P.M.B.1007, Ikorodu, Lagos State, Nigeria.
  • O V Adepoju Department of Food Science and Technology, Kwara State University (KWASU), Malete, P.M.B. 1530, Ilorin, Kwara State, Nigeria.

DOI:

https://doi.org/10.3329/bjsir.v59i1.69561

Keywords:

Keywords: White bread; roasted cowpea flour; supplementation; wheat flour; micronutrients

Abstract

White bread is a fermented, energy-dense food with minimal protein and certain macro and micronutrients required for important living functions. In this study, bread was fortified with roasted cowpea flour (RCF) in varied amounts (0-20%). The chemical compositions and sensory properties of RCF-supplemented bread samples were evaluated using conventional procedures. Proximate analysis results demonstrated that RCF addition greatly raised the crude fiber (1.78-2.32%), ash (3.08-3.46%), fat (4.58-5.35%), and crude protein (13.81-16.82%) of the bread samples, while carbohydrate content (71.3-66.84%) reduced significantly. Supplementing bread with RCF increased the mineral content (calcium, iron, phosphorus, and magnesium) of the final bread samples. The sensory assessment score demonstrated differences in general acceptability between sample B (5% RCF with 95% wheat flour) and the other bread samples. Thus, supplementing white bread with RCF resulted in bread with improved nutritional content, particularly protein, magnesium, and phosphorous, which are required for good health.

Bangladesh J. Sci. Ind. Res. 59(1), 27-34, 2024

Downloads

Download data is not yet available.
Abstract
100
PDF
107

Downloads

Published

2024-03-31

How to Cite

Aruna, T. E., Bolarinwa, I. F., Olaleye, B. O., & Adepoju, O. V. (2024). Cowpea seed nutrients: Impacts on nutritional quality and acceptability of bread. Bangladesh Journal of Scientific and Industrial Research, 59(1), 27–34. https://doi.org/10.3329/bjsir.v59i1.69561

Issue

Vol. 59 No. 1 (2024)

Section

Articles

License

Copyright (c) 2024 Bangladesh Council of Scientific and Industrial Research

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Bangladesh Council of Scientific and Industrial Research (BCSIR) holds the copyright to all contents published in Bangladesh Journal of Scientific and Industrial Research (BJSIR). A copyright transfer form should be signed by the author(s) and be returned to BJSIR.

The entire contents of the BJSIR are protected under Bangladesh Council of Scientific and Industrial Research (BCSIR) copyrights.

Creative Commons Licence
BJSIR is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial License (CC BY-NC) Creative Commons Attribution-NonCommercial 4.0 International License which allows others remix, tweak, and build upon the articles non-commercially, and although their new works must also acknowledge and be non-commercial, they don’t have to license their derivative works on the same terms.