Proximate composition and sensory characteristics of refractance window dried cowpea composite porridges

Abstract

Undernutrition is a major public health concern in Uganda. Locally available nutrient dense diets can help reduce the problem of undernutrition.  Utilisation of cowpea leaf powder in preparing composite porridge blends depends on sensory acceptance of the consumers. A Nutrisurvey software was  used to formulate two composite flour blends, namely maize and millet in a ratio 2:8 and cowpea-maize in a ratio of 1:9 to achieve the daily requirement  of protein for children. The study developed a process for the production of composite cowpea flour from finger millet flour and maize flour and followed  a one factor design in which maize flour (MF) and millet flour (MMF) was substituted with cowpea leaves flour (CPL). The composites were dried  using refractance window drying technology. The proximate composition of the composite flours were determined using standard methods while  sensory acceptability of porridges was rated on a five-point Likert scale using an untrained panel. Results indicated a significant (p < 0.05) increase in  protein (10.9 to 13.4%), dietary fibre (11.01 to 13.0%) and lipids (4.71 to 5.3%) contents for cowpea-millet composite porridge. For cowpea-maize  composite flour, a significant (p < 0.05) increase in protein (5.9 to 7.6%), dietary fibre (1.47 to 3.3%) and lipids (2.84 to 3.3%) was also observed. Sensory  evaluation indicated that between the two composite porridges, the cowpeamillet porridge blend was significantly (P≤0.05) more appealing in terms of  colour (3.61±0.8), aroma (2.96±0.2), taste (3.24±0.6), texture (3.62±0.6) and general acceptability (3.61±0.8) to the panellists than the cowpea-maize  porridge blend. The cowpea-millet and cowpea-maize composite flours can contribute more than 100% of the recommended dietary allowance of protein  and carbohydrate requirements for children aged 0-8 years. The study findings indicate that the cowpea-based composite flours have the  potential to make a significant contribution to the improvement in the nutritional status of infants and children in developing countries.