Development and Assessment of Conformance of Cowpea Flour for Cake Production

Agboka Judith Akosua; Kpodo Fidelis Mawunyo Kwasi; Dzah Courage Sedem; Mensah Christopher

doi:doi:10.11648/j.ijnfs.20150403.19

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Development and Assessment of Conformance of Cowpea Flour for Cake Production

Agboka Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem, Mensah Christopher

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 3)

Received: 16 January 2015 Accepted: 10 April 2015 Published: 18 April 2015

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Abstract

Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 oC) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 oC produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 3)
DOI	10.11648/j.ijnfs.20150403.19
Page(s)	320-325
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Cakes, Composite Flour, Cowpea, Supreme Quality Cowpea Flour (SQCF)

References

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[2]	Onuegbu NC, Ihediohanma NC, Odunze OF, Ojukwu M 2013. Efficiency of wheat: maize composite flour as affected by baking method in bread and cake production. Sky. J Food Sci. 2,5-18.
[3]	Ndife J, Abdulraheem LO, Zakari UM, 2011. Evaluation of the nutritional and sensory quality of functional breads prepared from whole wheat and soybean flour blends. Afr. J. Food Sci. 5(8), 466 – 472.
[4]	Kessel F 1999. Ghana Grain and Feed Annual Report. USDA Foreign Agricultural Service, GRAIN Report N19006, Washington DC.
[5]	Food and Agricultural Organization of the United Nations Statistics (FAO Statistics)(2000). Rome, Italy.
[6]	MoFA. 2009. Statistics, Research and Information Directorate (SRID). Ministry of Food and Agriculture.
[7]	Mune MAM, Minka SR, Mbome IL 2013. Chemical composition and nutritional evaluation of a cowpea protein concentrate. Global Ad Res J Food Sci and Tech. 3, 35 – 43.
[8]	Akubor PI 2004. Protein Contents, physical and sensory properties of Nigerian snack foods (cake, chin-chin and puff-puff) prepared from cowpea-wheat flour blends. Int. J. Food Sci. Technol. 39, 419 – 424.
[9]	Atef AM, Mostafa TR, Samia AA 2011. Utilization of Faba Bean and Cowpea Flours in Gluten Free Cake Production. Aust. J. Basic& Appl. Sci, 5(12), 2665-2672.
[10]	McWatters KH, Resurreccion AVA, Beuchat LR, Phillips RD 1995.Use of peanut and cowpea in wheat-based products containing composite flours. Plant Foods Hum. Nutr.47, 71-87.
[11]	Ellin H, Ilbanoglu S, Ainsworth P 2004. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J. Food Eng.63, 177 - 184
[12]	Vaclavik VA, Christian EW 2008. Essentials of Food Science. 3rd edition, Springer Science and Businness Media, NY, USA.
[13]	Prinyawiwatkul W, Beuchat LR, McWatters KH, Philips RD 1997. Optimizing acceptability of chicken nuggets containing fermented cowpea and peanut flours. J. Food Sci.62, 889 - 901.
[14]	Kpodo MK., Afoakwa OE, Amoa BB, Saalia KF 2014. Nutritional and sensory characterization of full fat and partially defatted peanut soy milk yoghurt.. Int. J Nutr Food Sci. 3(3), 187-193.
[15]	Tortoe C, Akonor PT, Nketia S, Owusu M, Glover-Amengor M, Hagan L, Padi A 2014. Assessing the sensory characteristics and consumer preferences of yam-cowpea-soybean porridge in the Accra Metropolitan Area. Int. J Nutr Food Sci.3(2),127-132.
[16]	Olapade A A, Oluwole OB, Aworh OC 2012. Physico-chemical properties and consumer acceptance of instant cowpea (Vigna unguiculata) powder for complementary food. Afr. J. Food Sci & Tech. 3,102-106.
[17]	Taiwo KA 1998. The potential of cowpea as human food in Nigeria. Technovation. 18(6/7), 469–481.
[18]	Olapade AA, OluwoleOB, Aworh OC 2012. Physico-chemical properties and consumer acceptance of instant cowpea (Vigna unguiculata) powder for complementary food. Afr. J. Food Sci & Tech. 3,102-106.

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APA Style

Agboka Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem, Mensah Christopher. (2015). Development and Assessment of Conformance of Cowpea Flour for Cake Production. International Journal of Nutrition and Food Sciences, 4(3), 320-325. https://doi.org/10.11648/j.ijnfs.20150403.19

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ACS Style

Agboka Judith Akosua; Kpodo Fidelis Mawunyo Kwasi; Dzah Courage Sedem; Mensah Christopher. Development and Assessment of Conformance of Cowpea Flour for Cake Production. Int. J. Nutr. Food Sci. 2015, 4(3), 320-325. doi: 10.11648/j.ijnfs.20150403.19

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AMA Style

Agboka Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem, Mensah Christopher. Development and Assessment of Conformance of Cowpea Flour for Cake Production. Int J Nutr Food Sci. 2015;4(3):320-325. doi: 10.11648/j.ijnfs.20150403.19

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@article{10.11648/j.ijnfs.20150403.19,
  author = {Agboka Judith Akosua and Kpodo Fidelis Mawunyo Kwasi and Dzah Courage Sedem and Mensah Christopher},
  title = {Development and Assessment of Conformance of Cowpea Flour for Cake Production},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {3},
  pages = {320-325},
  doi = {10.11648/j.ijnfs.20150403.19},
  url = {https://doi.org/10.11648/j.ijnfs.20150403.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.19},
  abstract = {Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 oC) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 oC produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.},
 year = {2015}
}

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TY  - JOUR
T1  - Development and Assessment of Conformance of Cowpea Flour for Cake Production
AU  - Agboka Judith Akosua
AU  - Kpodo Fidelis Mawunyo Kwasi
AU  - Dzah Courage Sedem
AU  - Mensah Christopher
Y1  - 2015/04/18
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150403.19
DO  - 10.11648/j.ijnfs.20150403.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 320
EP  - 325
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150403.19
AB  - Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 oC) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 oC produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.
VL  - 4
IS  - 3
ER  -

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Author Information

Agboka Judith Akosua

Department of Hospitality and Tourism Management, Faculty of Applied Science and Technology, Ho Polytechnic, Ho, Ghana
Kpodo Fidelis Mawunyo Kwasi

Department of Hospitality and Tourism Management, Faculty of Applied Science and Technology, Ho Polytechnic, Ho, Ghana
Dzah Courage Sedem

Department of Hospitality and Tourism Management, Faculty of Applied Science and Technology, Ho Polytechnic, Ho, Ghana
Mensah Christopher

Department of Hospitality and Tourism Management, Faculty of Applied Science and Technology, Ho Polytechnic, Ho, Ghana

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APA Style

Agboka Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem, Mensah Christopher. (2015). Development and Assessment of Conformance of Cowpea Flour for Cake Production. International Journal of Nutrition and Food Sciences, 4(3), 320-325. https://doi.org/10.11648/j.ijnfs.20150403.19

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ACS Style

Agboka Judith Akosua; Kpodo Fidelis Mawunyo Kwasi; Dzah Courage Sedem; Mensah Christopher. Development and Assessment of Conformance of Cowpea Flour for Cake Production. Int. J. Nutr. Food Sci. 2015, 4(3), 320-325. doi: 10.11648/j.ijnfs.20150403.19

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AMA Style

Agboka Judith Akosua, Kpodo Fidelis Mawunyo Kwasi, Dzah Courage Sedem, Mensah Christopher. Development and Assessment of Conformance of Cowpea Flour for Cake Production. Int J Nutr Food Sci. 2015;4(3):320-325. doi: 10.11648/j.ijnfs.20150403.19

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@article{10.11648/j.ijnfs.20150403.19,
  author = {Agboka Judith Akosua and Kpodo Fidelis Mawunyo Kwasi and Dzah Courage Sedem and Mensah Christopher},
  title = {Development and Assessment of Conformance of Cowpea Flour for Cake Production},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {3},
  pages = {320-325},
  doi = {10.11648/j.ijnfs.20150403.19},
  url = {https://doi.org/10.11648/j.ijnfs.20150403.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.19},
  abstract = {Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 oC) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 oC produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.},
 year = {2015}
}

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TY  - JOUR
T1  - Development and Assessment of Conformance of Cowpea Flour for Cake Production
AU  - Agboka Judith Akosua
AU  - Kpodo Fidelis Mawunyo Kwasi
AU  - Dzah Courage Sedem
AU  - Mensah Christopher
Y1  - 2015/04/18
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150403.19
DO  - 10.11648/j.ijnfs.20150403.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 320
EP  - 325
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150403.19
AB  - Cowpea is a nutritious component in human diet as well as livestock feed. It is of major importance to the livelihoods of millions of people in developing countries because it is an important source of proteins, minerals and vitamins. The leaves, pods and seeds of cowpea are consumed. This study explored the feasibility of preparing a Supreme Quality Cowpea Flour (SQCF) as a substitute for wheat flour for the preparation of cakes. Development of the composite cowpea-wheat flour followed a 3 x 2 factorial design with cowpea-wheat proportions (100%:0%, 75%:25% and 50%:50%) and heat treatments (150 and 200 oC) as factors. The composite flour produced was then used to produce cake and evaluated sensorially based on ranking for preference. Hundred percent (100%) wheat flour cake was used as control. The composite flour with proportion 50%:50% cowpea: wheat baked at 200 oC produced the most preferred cake which was significantly higher (P < 0.05) in terms of taste (7.22±2.01) and overall acceptability (7.03±1.82) when compared with the taste (6.67±1.84) and overall acceptability (6.80 ±1.81) of the control. The application of this by industry will encourage the use of cowpea, a readily available legume for the production of cake.
VL  - 4
IS  - 3
ER  -

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