Author(s):
This experiment was conducted to characterize the composite flours of Wheat-cowpea and develop flat traditional bread for home consumption. Legumes complement cereals because of their nutritional value especially protein which limited in cereals. Functional properties, nutritional and mineral compositions of the flours were evaluated. Traditional flat bread was developed and evaluated for its sensorial acceptability. Proximate composition was found to be in the range of 7.3-9.8%, 1.8-3.0%, 13.7-18.7%, 1.35-1.45%, 1.35-1.99%, 64.2-71.4% and 343.5-361.8 Kcal for moisture, ash, protein, fat, fiber, carbohydrates and energy respectively. The formulation 50%W:50%CP resulted in higher water solubility index and bulk density and 87.5%W:12.5%CP had dispersibility value equivalent to the control sample. The bread prepared from 87.5% W:12.5% CP preferred by panelist in terms of color, aroma, texture and taste as compared to rest of formulations and control, Mineral content of the composites was enhanced by addition of cowpea flour to wheat except calcium. For instance, Zn, Cu, Na and P showed the significant improvement as compared to control. Incorporation of more than 12.5% cowpea in wheat leads to improved protein and total mineral contents of the composites. Additionally, replacing wheat with cowpeas might increase the way that legumes are utilized and strengthen the security of one’s diet.
