TITLE:
Effect of Compositing Precooked Cowpea with Improved Malted Finger Millet on Anti-Nutrients Content and Sensory Attributes of Complementary Porridge
AUTHORS:
Cyprian O. Syeunda, Joseph O. Anyango, Abdul K. Faraj
KEYWORDS:
Finger Millet, Cowpea, Malting, Anti-Nutrients, Weaning Food
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.10 No.9,
September
29,
2019
ABSTRACT: Protein energy malnutrition remains a huge burden in
Sub-Saharan Africa. Principally, it is due to children being fed on
millet gruels which are high in carbohydrates, and low protein. Moreover, they contain significant amounts of
anti-nutrients such as phytates, phenols and tannins. Compositing of malted
finger millet flour with other flours has potential for improving the
nutritional quality and sensory attributes of these foods. The objective of
this study was to determine the effect of compositing malted finger millet
flour with cowpea on the anti-nutritional contents and sensory properties of
formulated baby weaning food. Mixing selected improved finger millet varieties
with precooked cowpea flour was based on WHO recommended levels. There was a
significant (p 0.05) reduction in total phenolic content, tannin
content and phytic acid by 41%, 50%, and 44%, after compositing with malted
finger millet and precooked cowpea at 10.32%, 21.26% and 32.75%, respectively.
Cooking process significantly reduced amount of trypsin inhibitors, and other
anti-nutrients both in cowpea and complementary porridge. Loadings from
principal component analysis (PCA) of 17 sensory attributes of porridge showed
that approximately over 80% of the variations in sensory attributes were
explained by the first four principal components. Reductions in texture
attributes (stickiness and viscosity) and astringency aftertaste corresponded
to increase in overall aroma and flavour of the porridge in terms of malty flavour
and aroma. Although inclusion of 32.75% precooked cowpea gave the highest
reduction in anti-nutrients, it resulted in cooked cowpea flavour. For consumer
acceptability, it may require masking by use of commercial flavours. Therefore this work shows that
malted finger millet-pre-cooked cowpea have potential to be used in
formulating cultural acceptable complementary food.