Abstract:

This study evaluated the chemical composition of water yam-cocoyam composite flour (70: 30) supplemented with cowpea flour and sensory characteristics of Ekpang nkukwo prepared from the flour blends. Water yam-cocoyam composite flour was supplemented with cowpea flour as follows: 100:00, 90:10, 80:20, 70:30 and 60:40. A 70:30 water yam flour: cocoyam flour served as the control. Proximate, mineral and vitamin composition were evaluated to assess the nutritional quality of the flour blends while sensory evaluation was carried out on Ekpang nkukwo prepared from the flour blends. Result showed that protein, fat, ash and fibre increased significantly (p<0.05) from 1.89-20.54%,0.98-1.28%, 2.00-6.17%, 2.23-3.65% respectively while carbohydrate and energy decreased significantly (p<0.05) from 92.90-68.38%, 387.98-367.12 kcal/100 g respectively with increase in cowpea flour supplementation. Similarly, mineral (potassium, calcium, zinc, iron) and vitamin (beta carotene, vitamin B1, B2, B3, B9 and C) contents increased significantly (p<0.05) with increase in cowpea flour supplementation. However, sodium content of the flour blend decreased significantly (p0.05) difference in appearance, taste, aroma, mouthfeel, consistency and general acceptability scores between Ekpang nkukwo prepared from the control sample (water yam-cocoyam composite flour without cowpea supplementation) and that of 10% cowpea supplemented flour blend. However, beyond the 10% cowpea flour supplementation, sensory scores decreased significantly (p<0.05) with increase in cowpea flour supplementation. This study recommends the use of 10% cowpea flour supplemented yam–cocoyam composite flour for preparing nutritionally enhanced Ekpang nkukwo without compromising consumer acceptability of the product.