Cowpea seed nutrients: Impacts on nutritional quality and acceptability of bread
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
Bangladesh Journal of Scientific and Industrial Research
Abstract
White bread is a fermented, energy-dense food with minimal protein and certain macro and
micronutrients required for important living functions. In this study, bread was fortified with roasted
cowpea flour (RCF) in varied amounts (0-20%). The chemical compositions and sensory properties
of RCF-supplemented bread samples were evaluated using conventional procedures. Proximate
analysis results demonstrated that RCF addition greatly raised the crude fiber (1.78-2.32%), ash
(3.08-3.46%), fat (4.58-5.35%), and crude protein (13.81-16.82%) of the bread samples, while
carbohydrate content (71.3-66.84%) reduced significantly. Supplementing bread with RCF
increased the mineral content (calcium, iron, phosphorus, and magnesium) of the final bread
samples. The sensory assessment score demonstrated differences in general acceptability between
sample B (5% RCF with 95% wheat flour) and the other bread samples. Thus, supplementing white
bread with RCF resulted in bread with improved nutritional content, particularly protein, magnesium, and phosphorous, which are required for good health.