Chemical evaluation of processed maize (Zea mays), indeginous cowpea spp. (Vigna unguiculata) and melon seed (Citrullus vulgaris) and organoleptic attributes of their blends

Chemical evaluation of processed maize (Zea mays), indeginous cowpea spp. (Vigna unguiculata) and melon seed (Citrullus vulgaris) and organoleptic attributes of their blends

2013

E08195

The thrust of this work was to evaluate the chemical composition of processed maize, cowpea and\n melon; and assess the sensory attributes of their blends. The proximate, iron, zinc, tannins and phytate\n composition of the processed samples were assessed using standard assay methods. Blends were\n formulated using 14 g protein (average protein requirement for infants 0 to 3 years) basis and subjected\n to sensory assay. A nine-point hedonic scale was used in assessing sensory attributes. Maize gruel\n served as the control. The protein, iron and zinc contents of the samples ranged from 2.19 to 35.00%,\n 3.63 to 5.5 mg/100 g and 0.01 to 0.12 mg/100 g, respectively. Their Phytate: Zinc Molar Ratios (PZMR)\n were less than 10. Sensory result of the blends was positive. Differences observed within the gruels\n were not significant (p>0.05). Enriching the maize gruel with either cowpea and/or melon reduced the\n bulk while meeting the nutritional needs of infants. The use of indigenous legumes (pulses and oil\n seeds) as complements to the cereal gruel given to infants should be encouraged.

7(9):339-343, AFRICAN JOURNAL OF FOOD SCIENCE

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