Effects of Sprouting and Fermentation on the Physicochemical Properties and Nutritional Composition of Cowpea Flour, and Consumer Acceptability of Composite Doughnuts Made Thereof
Nazir Kizzie-Hayford, Jerry Ampofo-Asiama, Rosemond Godbless Dadzie, Salifu Seidu-Larry, Vivianne Geraldo, Claudia Asantewaa Gyimah, Baffour Kyei-Asante, Godfred Inkoom, Bernice Hayford, Christiana Odumah Hood, Jesse Adu Kwasi Baidoo, Aaron Tettey Asare
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引用次数: 0
Abstract
The widespread demand for cowpea in Ghana and West Africa warrants not only the development of climate-resilient varieties to enhance yield and ensure sustainable supply but also to remove limitations, such as the beany aroma, that restricts its use for food. In this study, various processing methods: sprouting (S), fermentation (F), and a combination of sprouting and fermentation (S + F), were assessed for reducing the beany aroma of cowpea. For this, an advanced climate-smart cowpea breeding line, UCC15-03, was used. Composite flour comprising wheat and the control or treated cowpea flours were prepared, used to make doughnuts, and the nutritional quality and consumer acceptability assessed. The flour from the S + F process showed the highest protein content (35.65 ± 0.25 g/100 g), followed by the S (32.26 ± 0.06 g/100 g), F (31.03 ± 0.03 g/100 g), and the control (24.91 ± 0.02 g/100 g). Processing significantly decreased the content of hexanal, which contributes to the beany flavor, from 44.41 ± 0.67 μg/100 g (control) to 24.36 ± 2.40 μg/100 g (S), 19.52 ± 0.18 μg/100 g (F), and 14.40 ± 0.66 μg/100 g (S + F). All the treatments decreased the oxalate, tannins, flavonoids, and polyphenolic contents as well as the crystallization and decomposition temperatures. Sensory evaluation revealed a higher preference for doughnuts made from the fermented cowpea, which had particulate, rough, and brown characteristics than the control, which showed beany, sweet, and gritty attributes. This demonstrates the potential for using fermentation to decrease the beany flavor, to enhance the utilization of cowpea in novel products.