Effect of cowpea fortification on the quality characteristics of plantain-based Ghanaian traditional foods

Effect of cowpea fortification on the quality characteristics of plantain-based Ghanaian traditional foods

EO SAKYI-DAWSON, O Aduamah, SK Sefa-Dedeh, EO Afoakwa

Cowpea fortification has been used to effectively improve the protein content of some traditional foods. It is however important to find out the extent to which addition of cowpea affects the desirable quality characteristics of the nutritionally improved products. This study investigated the effect of cowpea fortification on the physico-chemical, functional and sensory qualities of two popular plantain-based traditional Ghanaian foods (unripe plantain fufu and fried ripe plantain-pancake-tatale). The plantain fufu flour was fortified with cowpea at concentrations of 0, 10 and 20%. For the tatale mix, cowpea was substituted for wheat flour at levels of 0, 10, 20% and 100%. Product proximate composition, physico-chemical and functional properties were determined using standard analytical procedures. The acceptability of key sensory quality characteristics (color, taste, flavor, and softness) was assessed using a consumer panel. The softness of tatale was measured with the TA. XT2 Texture analyzer. Cowpea fortification enhanced the nutritional quality of the plantain products. In the tatale mix, protein increased from 6.1% at 0% fortification to 13.8%(dry weight basis) at 100% fortification. Protein increased from 3.3% to 6.3% in fufu flour. At 20% fortification, ash, fat and fiber also increased to significant (p< 0.05) levels for both products. Cowpea fortification reduced the water absorption capacity of both products. Swelling capacity at both 28 C and 70 C decreased with increasing cowpea concentration. Viscoamylograph indices indicated that cowpea fortification of fufu flour enhanced its viscosity characteristics. The cooked paste viscosity indices of the tatale mix …

2002

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English