Olaniran Abiola Folakemi, Okonkwo Clinton Emeka, Osemwegie Omorefosa Osarenkhoe, Iranloye Yetunde Mary, Afolabi Yemisi Tokunbo, Alejolowo Omokolade Oluwaseyi, Nwonuma Charles Obiora, Badejo Toluwanimi Esther
Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.
Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.
Int J Food Sci. 2020 Oct 28;2020:8873341. doi: 10.1155/2020/8873341. eCollection 2020.
Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( ≤ 0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( ≤ 0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
豆类浸泡和添加用于强化是辅食生产过程的关键环节。木薯、橙色肉甘薯和豇豆价格低廉且可持续供应，在当地容易获取，但在食品生物强化方面未得到充分利用。本研究调查了豇豆浸泡时间（3、6和9小时）对木薯、豇豆和橙色肉甘薯（CCP）不同混合比例（50∶40∶10（EC）、50∶30∶20（FC）、50∶20∶30（GC）和50∶50∶0（HC））混合物的影响。对每种混合物的pH值、抗营养成分、抗氧化剂和近似成分进行了测定。结果表明，CCP混合物受豇豆浸泡时间的显著影响。随着木薯 - 豇豆 - 橙色肉甘薯混合物浸泡时间（3至9小时）的增加，水分和纤维含量显著降低（≤0.05）。这些混合物在蛋白质、纤维、脂肪、灰分和碳水化合物含量方面存在显著差异（≤0.05）。EC混合物的水分含量分别仅与FC和HC混合物有显著差异。与9小时相比，浸泡6小时的面粉样品营养成分无显著差异。浸泡时间优化了各种混合样品中的健康和营养促进因素，同时也再次证明豇豆是用于辅食生产的可行生物强化选择。
