Nutritional Aspects of Cowpea (Vigna unguiculata) Fortified Cookies

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Date
2003
Authors
Sulieman, A.E.
Osman, Y.
Yousif, H.
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Volume Title
Publisher
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Abstract
Defatted cowpea flour was used to replace 10%, 20% and 30% of wheat flour in cookies. The wheat flour and cowpea-fortified cookies were prepared with standardized levels of ingredients. Chemical composition, in vitro digestibility and sensory characteristics of the different cookies were investigated. The fortification with cowpea flour increased the contents of moisture, ash, protein, crude fibre, calcium, and phosphorus and reducing non-reducing and total sugars. The fortification resulted in slight reduction in the in vitro digestibility. The products were accepted by the panelists who gave high scores for most of the attributes, although the fortification with more than 10% cowpea flour significantly (P< 0.05) affected those attributes when compared with the control sample.
Description
Page(s):11 (3), 360-368, 17 Ref.
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