Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous

Ayo J. A. *

Department of Food Science and Technology, Federal University Wukari, Nigeria and Department of Food Science and Technology, University of Mkar, Gboko, Nigeria.

Ibrahim A. N.

Department of Food Science and Technology, Federal University Wukari, Nigeria and Department of Food Science and Technology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijiing, China.

Orafa, P. N.

Department of Food Science and Technology, Federal University Wukari, Nigeria.

Omolagu A. C.

Department of Food Science and Technology, University of Mkar, Gboko, Nigeria.

Gbuusu, B.

Department of Food Science and Technology, University of Mkar, Gboko, Nigeria.

Vongfa A. C.

Department of Food Science and Technology, University of Mkar, Gboko, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour blends at ratios of 100:0:0; 90:5:5; 80:10:10; 75:15:10; 70:15:15; 65:20:15; 60:20:20; 55:25:20 and 50:25:25 were analyzed using standard methods. The moisture, crude protein, crude fat, ash and crude fiber contents increased from 9.38 to 14.49, 8.40 to 9.75, 1.59 to 2.62, 3.89 to 5.85 and 2.77 to 3.31%, respectively with increase in the addition of cowpea and carrot flours. While the carbohydrates decreased from 73.97 to 63.98% with increase in the addition of cowpea and carrot flours. The sodium, potassium, calcium, magnesium, zinc, iron and phosphorus contents of the couscous samples content ranged from 13.51 to 33.78, 89.10 to 128.44, 23.20 to 40.72, 1.80 to 4.44, 3.71 to 14, 125.72 to 196. 35 and 91.53 to 118.91 mg/100g, respectively. The average mean scores for mouth feel, texture and flavor increased from 5.75 to 6.88, 6.00 to 7.18 and 6.68 to 6.94, respectively, with increase in cowpea flour  up to 20% and decreased with further increase. The most acceptable and preferred couscous blend was that with 20% cowpea and 15% carrot flour with corresponding improvement of 12.38% protein and 44.18% fiber content. The acceptability of acha-cowpea-carrot flour blend couscous could greatly improve the nutritional intake of the consumers and as well reduce importation of wheat flour and encourage commercial growth of cowpea and carrot in Nigeria.

Keywords: Production, quality evaluation, acha-cowpea-carrot, couscous


How to Cite

Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B., and Vongfa A. C. 2024. “Production and Quality Evaluation of Acha (D.Exilis)-Cowpea (Phaseleous Vulgaris)-Carrot (Daucus Carota) Based Couscous”. Asian Food Science Journal 23 (1):49-65. https://doi.org/10.9734/afsj/2024/v23i1694.

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