Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods
dc.contributor.author | Etsey, A.N. | |
dc.contributor.author | Sakyi-Dawson, E. | |
dc.contributor.author | Sefa-Dedeh, S. | |
dc.contributor.author | Ohene- Afoakwa, E. | |
dc.contributor.author | Tano-Debrah, K. | |
dc.contributor.author | Amponsah A.G. | |
dc.date.accessioned | 2012-04-23T18:14:03Z | |
dc.date.accessioned | 2017-10-14T12:19:51Z | |
dc.date.available | 2012-04-23T18:14:03Z | |
dc.date.available | 2017-10-14T12:19:51Z | |
dc.date.issued | 2007 | |
dc.description.abstract | 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%. | en_US |
dc.identifier.uri | http://197.255.68.203/handle/123456789/576 | |
dc.language.iso | en | en_US |
dc.publisher | African Journal of Biotechnology 6(6): 799-809 | en_US |
dc.subject | Cowpea | en_US |
dc.subject | Fortification | en_US |
dc.subject | Level of ripeness | en_US |
dc.subject | Plantain-based snacks | en_US |
dc.title | Effects of cowpea fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods | en_US |
dc.type | Article | en_US |