TY - JOUR
T1 - Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods
AU - Etsey, Ann Nancy
AU - Sakyi-Dawson, Esther
AU - Sefa-Dedeh, Samuel
AU - Afoakwa, Emmanuel Ohene
AU - Tano-Debrah, Kwaku
AU - Annor, George Amponsah
PY - 2007/3/19
Y1 - 2007/3/19
N2 - To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20 and 30% was designed. The proximate composition and acceptability of products using a 7-point hedonic scale were evaluated. With the addition of 30% cowpea, the protein content of the Kaklo from the firm ripe and soft ripe plantain increased from 2.92% to 7.32% and 3.65% to 8.05% respectively, whilst the protein of the Ofam from the firm and soft ripe plantain also increased from 3.80% to 8.45% and 3.75% to 8.15% respectively. The 10% fortified Kaklo and Ofam were the most acceptable. The cowpea addition significantly affected the nutritional value of the Kaklo and Ofam. To obtain an acceptable cowpea fortified plantain-based snack, the fortification should be done at 10%.
AB - To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20 and 30% was designed. The proximate composition and acceptability of products using a 7-point hedonic scale were evaluated. With the addition of 30% cowpea, the protein content of the Kaklo from the firm ripe and soft ripe plantain increased from 2.92% to 7.32% and 3.65% to 8.05% respectively, whilst the protein of the Ofam from the firm and soft ripe plantain also increased from 3.80% to 8.45% and 3.75% to 8.15% respectively. The 10% fortified Kaklo and Ofam were the most acceptable. The cowpea addition significantly affected the nutritional value of the Kaklo and Ofam. To obtain an acceptable cowpea fortified plantain-based snack, the fortification should be done at 10%.
KW - Cowpea
KW - Fortification
KW - Level of ripeness
KW - Plantain-based snacks
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M3 - Article
AN - SCOPUS:34047155009
SN - 1684-5315
VL - 6
SP - 799
EP - 802
JO - African Journal of Biotechnology
JF - African Journal of Biotechnology
IS - 6
ER -