Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods

dc.contributor.authorEtsey, A.N.
dc.contributor.authorSakyi-Dawson, E.
dc.contributor.authorSefa-Dedeh, S.
dc.contributor.authorOhene- Afoakwa, E.
dc.contributor.authorTano-Debrah, K.
dc.contributor.authorAmponsah A.G.
dc.date.accessioned2012-04-23T18:14:03Z
dc.date.accessioned2017-10-14T12:19:51Z
dc.date.available2012-04-23T18:14:03Z
dc.date.available2017-10-14T12:19:51Z
dc.date.issued2007
dc.description.abstractTo 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%.en_US
dc.identifier.urihttp://197.255.68.203/handle/123456789/576
dc.language.isoenen_US
dc.publisherAfrican Journal of Biotechnology 6(6): 799-809en_US
dc.subjectCowpeaen_US
dc.subjectFortificationen_US
dc.subjectLevel of ripenessen_US
dc.subjectPlantain-based snacksen_US
dc.titleEffects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foodsen_US
dc.typeArticleen_US

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