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Dm;C;lOPiLl'lT OF PJECOOKED FCODS 
PROCESS P.OlXJCT EVALUA'f ION 
By 
JLIZABETH IASOP3R 
A DIGSE-llTATION p~lES8nTED TO THE FACnLTY OF scr..mc...c;, Ui IV,!;P.;3ITY 
OF GflAI.A , n~ P~TIAL FlL3'ILLJNl' 0:;;' TH8 R;.<;""l, IR..li~&:;TS FOrt TIlE A A..D 
O.ii' A B.Sc. (HOi!:» DJ!JGfu.: ,,, (BIOCHEI'l ISTRY AIm FCO.0~Clill;C.i:) 
DBP A.l1 ~iill,~.l.' OF HU'f ... I TION 
AIm li'OOD3C lcii C.!J 
m. IV~ ', ITY OF GIl! HA 
L .!J G 0 N oTU1i8,. 1983 . 
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i 
The liork described in this report Has carried 
au t by me in the Department of Nutrition and Foodscience, 
University of Ghana, Legon, under the supervis ion of 
Dr . S . Sefa- J edeh. 
i:lizabeth Lasopeh Dr . S. Jefa-Jedeh 
(CAJ.'.jDIDAT~) ( JUPJkTJISOl~) 
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ii 
DEDICATION 
TO 
I·JY D~AR IJAHENTS 
* * * * * 
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iii 
I "ish to express my sincere gratitude to my 
supervisor, Dr. S . Sefa-Dedeh, for his good advice, 
encouragement, tolerance and help uhich has made this 
work successful. 
I am also grateful to i"JX . Akita and Esthc;r for the 
patience and explanations they gave during th e c cu rse of 
the work, and Hr. amnl. Abbey of the Chemistr"J Department , 
for typing my manus cript. 
r..y special thanks to my dear 'rony for h i s readiness 
to give help 1:ihen needed. 
Finally I am very grateful to all those H'ho in one 
way or the other contributed to the success of this work. 
@ 
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A pre-cooked food HaS devel~yped from cornmeal and cOHpe? ' 
flour . The cowpea seeds t,ere germinat ed and a l so dehulled. Control 
seeds of these treatments uere made. !let h od used in the preparation 
of the product ~'Tas steaming and traditional roasting in the earthen-
..l are mashing boul. 
Chemical analys is on the products Sh01<led that the jJroduct 
developed had a higher protein content than corru~eal . 
~valuation of the functional characteristics revealed that the 
water absorbed by the products increased with an increase in the number 
of germination days . The undehulled products alB 0 absorbed ITater and 
swelled more than the dehulled produc ts. This ws attributed to the 
presence of the s eed coat in the undehulled sead products. There Fas 
not much difference in the \Tater absorption and sl'lelling properties with: 
respect to the l evels of corn and cO.fpea. 
Vis coamyl ograph: runs sho'\'fed no chaI'l.i;e in the gelatinisat ion of 
the germinated seed -;)roducts , hOl,ever there was a little increase in 
the viscosity of the un.:;erminated seed product uring the holding and 
cooling sections. 
Sensory evaluation of the cC4!Il-cowpea product showed that the 
product \laS acceptable. lUlalysi5 of variance calc llations 5ho.,'::)d a 
significant (p~ 0.01) effect of dehulling and cersination on the 
colour, odor, flavor and tho benera l acceptability 0: the nroducts 
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The panelists could detect differences in the dif~erent products 
subjected to the different treatments. 
A second product similar to the corn-co1vpea p ro du ct 11as develop-
ed from corndough. Fennented and unfermented corndough Ilere used. 
Functional characteristics analysis sho~led a high water absorption 
and sVlelling of unfermented corndough products. Analysis on the 
product Shot'Ted no significant difference in the colour, odor etc . 
of the fermented and unfermented co:r.:ndough products . H01Tever, the 
unfermented corn"\iough product vlas more a<X)eptable. 
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CONs:'.!lNTS 
Page 
Declaration ., . . " ... ., . . .. . .. . .. . .. i 
Dedication ., . " . . .. . .. ., . . .. . .. . .. ii 
•~ clmo\'Tledgement s ... ... . .. . .. . .. . " ... iii 
Abstract ., . . .. . .. . .. . .. . .. . .. . .. i v 
Lis t of Figures ... . .. . .. . .. . .. ., . ., . v 
List of _'ab I es .. . . .. . .. . .. . .. . .. ... vii 
Introducti on ... .. . . .. . ." . . .. . .. ., . 
1 • 1 Nut r ition and Food Problem ... . .. ., . . .. 
... 
1..2 Overc oming ani ChH d Food l' rob l an ., . 3 
1.3 Cereals and Legurre s .. . ... . " ... . .. 5 
., . 
1.4 Use of Gemi nation and .'ermentation .. . 7 
1.5 e b j ectives .. . ... . .. . .. . .. . .. . .. 8 
0 
2 J.{evie of Literature ... . .. ., . . .. . . : 
... ... : . . . .. ., . 2.1 leaning of Infants 9 
2.2 Prob l em s and So l ut i ons to .rroper eaning ., . 10 
2.3 1 lent l r ot ei n ::'ortif ica tion-Cereals and 
l egumes f or huma."l consumption ., . ., . . .. 11 
2.4 Jf l ect of pr ocessi ng on Cereals and Legumes .. 17 
2.5 J f fect of Ger minat ion and :'erroentat i on on the Cereals 19 
~hemistry ani Nut ri t ion of Legur.1es and 
2.6 functiona l Properties .. . ., . . .. . .. . .. 23 
3 !J.at e ria l s and Ilet hods ., . . .. ., . . .. . .. 29 
...  ..  . , . ., . 3.1 teriuls , . .. · .. ., . . .. 29 
3.2 !kt h ods ... ., . : .. . " ... 29 ..:xper~Gntal 
3.3 ...'. valuation of Proluct s .. . ., . · .. . .. . .. 34 
4 iesults and Discu~ si ons . , . ., . . .. ., . 37 
4.1 ffiu .ateria l treat men tS- .rer ina
coupe seeds . ..  ... 
t on md 
drying of · .. .. . . .. 37 
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Page 
4 .2 Proc ess 6valua1; i on .. . · .. .. . ., . ., . 41 
4.3 Product Lval ua. t ion: Protein , 
.,l.lat and r;oi sture 
a nal ys is . ""  ... " . . .. ... . .. . " 47 
4 .4 Funct ional Pr opert ies .. . . .. ., . ., . " . 51 
4. 5 .;;ensory Eval uat i on of corn! CQ';Ipea product ... 60 
4. 6 Cor ndough Froduct ... " . ·. . .. . . .. . .. 60 
5 Conclusion .. . " . ... · .. . .. . , . ., . 76 
6 :-Sug~'estions for further studies ... " . . .. 78 
Bi blio graphy .. . .. . . .. · .. . .. ... " . 79 
Appendic es .... ..  .. . .. . . , . . .. . .. . .. 84 
* 
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vi 
LIST OF BIGURES 
Page 
1: Gr aph of weight gu ..n ed in _t~ts and f . .c.:.R . against 
t he ~ cor n/bean l ev 31 : : : : :: : : : : : : 13 
2 : Oper ational f l Ovl chart for the preparation 
of s upp l emen t ary food miXi;ures ...... 15 
3: Flow char t of steps for the preparation of 
corn! covlpea produc t :::: :: ::: ::: 32 
4: Flow chart of steps in the preparation of 
t h e corndough pr oduct ::: ... ..• ... 33 
5: Traditional ",arthl1are mashing bowl and .3tirrer 27 
6: :::et up of t he use of the traditional earthenuare 
s t eaming bo\d ::: . . • • • . . . • . • . . . . 28 
7: Jeigh ts of cov;pea a.;ainst drying time ... ...  99 
8 : Flo\'1 cha r t t o shovl the materials and their 
,'1e i ght as t hey enter each processing stage 42 
9: h'ffect of t he l evel of Ingredients on water 
abs orpt i on of corn!co:.'pea product ::: ::. 52 
10: Ef f ect of germ i nation t:iJ:ne on iTa ter absorption 
of corn/ cO\fpea product : :: :: : ::: :: : 54 
11: ~ffect of germination time on the s';elleo. volume 
of corn/cowpea product ::: ::: ::: ::: 55 
12~ Lffect of t ime on suelled volume of corn/coupea 
p roduct .. . " . ... ... ... .. . . .. 56 
13: ,;ffect of dehulliI\[:; on suelled volume 0: corn! 
co: rpe a p ro duct . . . . . . . . . . . . . .. 
14: .8fr' ect or f erment ation on tho :J relled volume of 
cornli.ough product •. . .., .. , ., . • .. 69 
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List of '_'ables 
Page 
1 : Stapl e food crops produced in "(elation to the 
geographic belts in Ghana . . . . . . ... . . 1 
2 : Uutrien ts and their levels in Breastmilk 3 
3: Anal ysi s of Various Grains consumed 5 
4: Cerea l and Legume foods in Ghm1a 7 
5 : Changes in llIDino Acid Cont ent of Lettuce seeds 
during germination ::: . . . . . . . . . .. . . . 20 
6: Some common fermented dishes in Ghana dn Nigeria 23 
7: Increase in weight of cowpea after germination 37 
8: Di fferen ces in initial m1d fiml Heights during 
sun drying : : : • . . . • . . . . • . . • . . . . ~o )v 
9: Ef fect of germination ane. dehr.tlling on the change 
i n wei ght of cowpeas dtU'ing s1.mdrying: &. OVA I'able 38 
10: Percen t age Yi eld of Products after drying 44 
11 : 6ffect of treatments on the l"leiehts of :Frcrlucts 
ANOVA table ... ... ... . .. .. . 45 
12: 110ist ure , Protein and Fat content of Products 48 
13 : Color of corm! coupea product: AlfCI1A Table , " 60 
14 : gffect of genu inat ion on color of corn! cO.lpea 
p r oduc t : Alrov A tab le . .. . .. . • . . . . . .. 62 
15 : Flavor of c orn/coppea product: Al'OVA table 63 
16 : ..5fl'ect of germination on flavor of corn!co1vpea 
product : ,JIfOVA. tab le . . . . . . . . . . . . . .. 63 
17: Od or of corn/co'tTpea product, lllTCVA table 64 
18 : "f Zect crf germinat ion on the odor of corn/ C01Tp ea 
proluct : mVA table .•• 65 
19 : General Ac cep t ability of the corn/cowpea product: 
.ANOVA table 66 
20: dfect of ,erminaticn on the general acceptabi:i ty 
of corn/collpea product: .eVA. t ble ..... . r~ 00 
21: ater abs orption of roduct .. , ., ::: .. . 6u 
22: t v ., lua of the analYSis on tl'8 corndoudl ... ro uct 76 
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llI'I'RODUCTION 
1.1 Nutrition and Food Problems 
The total foo d producti on throughout the ,TorB has been increasing 
steadily, the F . A.O. of the United States reported an increase in Food 
production frem 1975 - 1977 in both developed and developing countries 
(Anon. 1971). Despite this some segments of the population do not 
receive their recom:-,lcrded nutrients. These nutrients are carbohydrates, 
proteins, lipids, minerals and vitaoins. 
The maj or characteristic which affects the fooel consumption 
pat t erns in Africa i s the diversity of ethnic groups, Thus same foods 
>ihich may be abundant in an area may not be cons.uned because of tradition-
al beliefs. Apart fran the traditional belia~s, a certain~ degree of 
regionalization in the population and utilization of foods can be 
recognized in Africa . The geo'Taphic belts indicates the major foods 
grOlfn and the nutrients likely to be available in any reg~on . The 
common foods f ound in the three geographic belts in Ghana are summarized 
in Table 1. 
Table 1: StaDle food crops proctuced in - elation to t'le Geographic 
bel ts of Gha.na 
Geo!!Ta hic belt 0t le Foods 1 roclu ced 
Drier Savanna Ilillets , ,-,orghum, Yam, -Jassava 
Coastal belt l~ize, r:ce , cassava,(not in larze amounts) 
local veg tables ego tomatoes, okro,gardeneggs 
Forest belt Yam , lan t ain, ba ana 
vource: Sai, 1965. 
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Thus peopl e of the drier Sallanna are found to consume more 
of millets and sorghum than people of the coastal belt. ':..'here is 
therefore a difference in the food patterns of people of the same 
country . These are not the only problems associated with food 
consumption in Ghana. 
Other factors contributing to the nutrition and food problems 
a s stated by Sal (1 969) are: 
1) an increase in population. This is due to high fert ility 
rate and a relatively low infant mortality rate. 
2) Increase in urbanisation, and tl~ third factor contributing 
to the food problem is the Governments interest in the production 
of more cash crops tLan food crops. Thus agricultural extensions 
are orientated in cash crop and this adversely af:ects food crop 
pro duction . 
'f-) Food habits also contribute to the food pl'oblems. Feople 
will eat foods that they have been brought Uy to consicer as 
food. The fli1al factor is protein availability. The foods 
making the largest contribution to the total protein intake are 
tho s taples . Thus in the savanna l1here sorghmn and millet form 
the baSis of their foods, the overall protein intal:e is adequate 
(for adults). I-~ovTever, this )s not So for chillren. The protein 
cont ent of these sta::>le foadrJ are not aie'luat e to meet their 
requirements . The forest liet are the most lac'-inc in protein. 
The genenal protein intake is low and this l~ads to )rotein 
malnutrition in child 'en aroun' the forest ~ono. 
3. 
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1 . 2 Over coming Child Foo d Probl em- Use of loca l "1eaning foods 
The food problems stated above cu:e usually f ound to affect 
childr en . There is therefore a need to solve the food prob l em in 
relation to the infants. 
Bost childr'en grOT;1 '~ell 1,lhen mi ll( from breastfeeding by the 
mother is adeCluate to meet the nutritional requirements of the chiJd. 
The advantage of breastfeeding has been Hidel y reco~ised particul arly 
for the infants in developing countl."ios. The breastmilk , vrhen available 
is convenient, has the right ccmposition at any moment anG. relatively 
inexpensive . The different nutrients and their l evels in brea.;::tmilk are 
shown in Table 2. 
Table 2: Nutrient s end their levels in breastmilk 
l';utrients Level 
Total solids 12.4g 
Protein 1. 2g 
Lactose 7g 
Fat 3 .8g 
'lit. A. 5.3 ug 
Vit. D. 0.01 ug 
Vito v" . 4 . 3 g 
Garo l ene 27 ug 
Thiami~e 0.16 mg 
Riboflavin 0 .43 m.;-
ITiacin 1.72 mg 
Folic acid 0.18 ug 
I ron 0.15 
Calcium 33 ::Ig 
Ph osph<,<-.rOLLS 15 mg 
Pot ssi 1.1 55 me 
.)odiulil 
·]hlorinQ lj 
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4. 
The high nutritional level indicates the need for a proper 
re}llacement of brea"tmili{, otherl'lise malnutrition will set in. 
Protein malnutrition usually occurs at the end of l§.ctation or 
when t he infants are being weaned . Dur ing this time the infant 
food should be supplemented . This is usually achieved by introduction 
of high l evel nutrient foods . 
In developing countries ID~ny foods are prepared according to 
local customs ruld traditions but seldom specifically for the young 
child . There is a need for a ueaning food \Thich can be 83. ten and 
ut ilized by the inf ant I s body . 
Ther e are such foods on the market but these are expensive . 
They cannot be afforded by the lo"T-income group in the country. These 
imported fools from the developed countries reach mos tly the people 
living in the urban areaS. lOi'Tever the majority of the population live 
in the rural areas and they are unable to reach these food . ~ven when 
available they cannot afford to buy them. .~part fra:! this, mest of 
these people are illitrates and therefore cannot read the illustrations 
on the packages . Dilute mixtures are finally mixed for the child. 
Locally produced ,'Teaning foods shoold be intro~ued. Apart frOl thiS, 
a pre-cooked hVID9 made ~Teanine food that can be stored dry and. recons-
tituted instantly with just water Seem ideal . 
Hane prepared food l'1:i;:.tures need to be recognised as 11. most 
economic errI scientific approach to wea~ing in the developing countries. 
A mixture of cerealS and l errcmcs raises the ch3mical score to 60 by 
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improving the balance of amino acids \Thile individually both cereal 
and l egumes have a chemical score of 40 each (Ghosh, 1979) . 
1.3 Cereals and Legumes 
j. . .any cereals are eaten in Ghana . These include 1"heat, rice, 
maize, millet and sorghum. They are a good source of calories but 
poor protein source. Consumption of large quantities of these foods 
l'lithcut any protein sup:9lem1ent leads to protein malnutrition. 
The data in Table 3 gives the nutrient contents of the conmon 
c ereal in Gl1ana. 
Tabl e 3: Analysis of iaricA.ls \~l'ains Consumed (~,,) 
Cereal Protein Fat Carbohydrate Fibre 
haize 
Zea.mays) 10 4.5 71 2.0 
Finger millet 6 1.5 75 3 . 0 
Bullrush millet 11 5.0 69 2.0 
~orghum spp. 10.4 3.4 71 2.0 
lheat 11 .5 2.0 70 2 .0 
Rice 8 .0 1.? TI 0.5 
(Sour ce: "ull er, 1970) 
The tab Ie shows the 1 arge arncunt s of carbohy:lrat0s 80S to the low 
levels of protein . Thus cereals contain mostly carbohyur'ltes. lIowever 
proteins are important for tho g~'()1fth of ine child. 
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Cereal grains are used i n the pr epara tion of a var i e ty of 
foods although the proc e s s ing pract i ce vary f rom group to group . 
Cereal food s i n Ghana can be clas s i f i ed into 4 groups: 
1. Beverages: - e . g . Rausa beer or pito 
2. Porridges :- e . g . Roko or akasa . Porridges are b oi led 
preparation of ,-Thol e or ground cer eal usually 
t hicker in consi stency than cereal soups. 
3. Dumplings :- e . g . r~enkey , banku . 
4. Baked or f ried products : ego bread , dougllnuts . 
These fo ods are not usually consumed alone but as part of a 
meal or sna ck conta i ning ot her sources of proteins . In th i s way t he 
nutri tional quality of the di ets are improved. Rouever, some mothe r s 
due to i gnorance and poverty feed their chi l dren on onl y cer eal s without 
a protein suppl emen t. ':"uch protein suppl ements are usually l eg1.11UeS or 
fi sh. 
Consumption of legumes f oll ow a variety of processing procedures . 
Some steps include bo i/ ·.ing , frying , germinat ion , fermentation , steaIling 
and milling. Cowpea is used very Hi dely in Ghana curl like other leGUIne 
f;rains, it i s used i n soups , stevls and porridges . 
7able 4 ShO"l-IS some of the foods prepared from cereals and 
legumes in Ghana. 
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7. 
Table 4: Cereal and Legume f oods in Ghana 
I ngred i ent s I,oc al Ua~ C o m ill e n t 
Co;.rpea , r ice .laakye Boiled and eat en \"rith ste,'fs 
Groundnut, maize Gb oda , ashi koo boiled and eat en as sna ck 
Roas ted cornflour ab l emamu usually made i nto ) orridge 
Th e in gr edi en t CUll be used in 
preparing other mea l s . e . g . 
apkl edzi i. 
COl>1pea/maize 'l'hese ace usually used as 
grOllndnu t/cowpea/ ''1eani ng f oods . They are made 
millet into porri dges or dun~l ings . 
groundnut/ covrpea / 
s orghum . 
The ab ove foods sho'l'm in Tabl e 4 are only a fel" of the many 
dif f erent foo ds pr epared from cereals and legumes in Ijh811a. 
1.4 Use of Germinat ion gnu ::erNent'ltion t o imlJrove the nuv i tional 
V'l l u e of l egumes 
In so me par t s or the Torld , devel opments include the use of 
ger mi nat ion to improve tIle nutritional value of llially seeds . ,ermina-
ti on of c ereal or l egume ;rains resu l t in increase 1 L:r l~ oi vita."ins 
and ot her important nutrients . It ako improves 'i estiljility, taste 
and f l avour ( Jralldt z!:;e..; , 1982) . "erminated Grain~ can be drivd a.!ld 
milled i nto flo Llr . .t'or :;" i ages IDaL.O i' r ora such flour h[$ be~n toed &s 
food f o r infants . 
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Ano t her metho1 that can be aplJlied to cereal grains and 
l egumenous seeds is fermentation. 'i'his is a COIllIllon method of 
pr eservation in Wann and humid climates ~lhere food c[rying is not 
p r ac tic a l. In fer mented foods, micro-orGanisms play an important 
role i n nodifying the original ma terial to improve nutritional 
value , di ges t ibility and to prolong keeping quality (BranJtzaeg, 1982) . 
Spontaneou.s fernentation is coo. on in the villa,ses and homes 
of Ghana. In Ghana fermentation is carried out on mainlJ corn . 
The above tuo processes can be achieved locally and the 
germinat ed and fer-lilentecl c;rains and Geeds can be used to prepare a 
loca l weaning food . 
5 Obj e cti v es 
In the light of this discussion, the follovling objectives .rere 
set f or this study . 
1. To devel op a pre-cooked food from germinated 182~mes and 
fer i;lent ed corndough . 
2. L'val uate process al1d product characteristics by ill'tostigating: 
(a) Pr ocessed. par eters 
(b ) r;a terial balance 
(c) Functional properties of products (.Ia tel' aus orption SHelling) 
(d) Chemical properties (protein, fat, moisture) 
(e) OrGanoleptic nalysis to deteroine product 'lc~eptability. 
(r) Cos t anal ysis . 
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9. 
2. REVI};] >i OF LITE:RATUH~ 
2.1 ';leaning of Infant s 
The :berm i-Tean is from an ancient word that means "accustom," 
thus it has come to mean the period during which an infa.7lt {i,'Tadually 
becomes accustomed to foods other than breastmilk (Cameron and Yngve, 
1974) • 
Priyani (1981) defined Heaning as the introduction of food 
other than milk of the infant. Olfat et al (1 :;82) also defined 
weaning as the period frem com~)lete breast feeding until the 
infant is entirely on an adult diet. 
Appropriate timine; for cemplementary feeding of the breast 
fed infant i s necessary. The a[,e at i"lhich complemsntary foeds 
are introduced depenls on many biological, cultural, social and 
econanic factors. (Priyani , 1981). 
Supplemented foods Cased on blends of corn ) soybeans and 
skimmed milk fortified HUh vitamins and ninerals ~...:-e :!.ntro:.uced 
and distribut ed at motha:craft centers. (Pelto, 1981). A proper 
vleaning should be based on this pattern of cLlloric C.istribution in 
order to provide the li:nfant with adequate amounts of "roteins for 
groYlth. Berggren (1 982) dated that adeCluate supol ~ entary feeding 
during the first bra years of life preven ts mc Inutrit ionG end 
retarlation in B"l'ol'Tth and men tal deve lopment. t :our to six months, 
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the rapidly growing c."l-J.ild normally needs his firs t suppl ementary 
foo d usua lly a calorie d'ense porridge or gruel. 
olfat~ ~ (1982) investieated the reasons given by mothe rs 
in Egypt fer i'leaning . They found out reasons T;Thich they di "ided 
into t wo basic groups. The first group of reasons Has related 
to the mother. ::l.easons given were insufficiency of breastmil k , 
beginning of a ne.l pregnancy and t he desire to be come pregnant 
thus want s to stop breastfeeding. The other group of reasons 
vlere r elated to the infant. Some of these reasons \leTe that the 
infant became ol d enou@l to be able to eat the usu~l frunily diet , 
or that it no longer \'Ianted to be fed from the breast. 
In the light of these reasons, investigations on weaning 
foods have been goine on . The main food groups for prenaration 
of weaning foods were protein rich foods of either animal or 
plant origin, starch puddings, foods rich in vita::lins o:nd minerals, 
e.g. fruits. Mixed diets Here prepared from a combination of the 
above groups (olfat et ~, 1982) . 
2.2 Problems and Solutions to Imuropereaning 
(1'H4) 
Cameron and YngveApresented the problems in providing 
nutritionally adequate ,,'eaning foodS and human milk s"bstit 1 tea 
in the developing countries. '].'he major problems ::;tated \lere 
generally lovr i ncome , poor enviroruaental conditions ard lack of 
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education. The need to educate families to exploit loc a lly 
cultivated fooels to prOlluce nutritional adequate produci¢I/aS 
stated as important. 
Home prepared f ood mixtures need to be recognized as the 
most econemic and sCientific approach to weaning in the developing 
countries . A mixture of cereals and le;umes raised the chemical 
score to 60 whil st chemical score of the individual constituents 
is 40 each. The increment is achieved by imj:lroving tIle bal(?Jlce 
of ami n o acids (Valyasevi and Baker , 197~). These mi}:tures uhen 
given together uith breastmilk further improves the nutritional 
s tatus of child "Y'en. l'.nnsra et al (1974) shcMed the calories 
defiency of children betueen the ages of 6 - 11 months , 12 - 23 
and 24 - 36 months bei~g fed on only breastmilk Has stated to be 
301, m9 , 99'2 kcal/day respectively. lim'rever uhen thesG infants 
''ler e fed on multirnix supplements ma.le from hoo.e grmrn cereals , 
pul ses and groundnuts in conjunction ui th breastmilk, t:1G (uJi'iciency 
reduced to 193, 703 , 'lnd 207 kcal/day respectiv."ly . hus in Co.Ses 
\lhere the basic staple~ "ere m;tritionally poor, ~)rot(..:J1 food Celn be 
added to "'eaning foods . 
2.3 Plant l'rote'n r"ortii'ication-'::ere'1ls ,nd L~{jlUi1eS for 1111':an ConsU]!!J)tion 
1l8llY cereal products are consumed in the .orl~. c1183e are 
prepared into di<"ferent .Lood both in the devnlo illf; ru d developed 
countties. In U.~ •. for e:l:atl IE ) a junior cereal pro Hct tT S 
prepared from a Slurl'y or cornflour Thich ,s;.) lrlll:l drkd nd 'laked 
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to produce an. instant meal (Cloud, 1976). A number of such 
products are being processed in the developed countries. 
Eixtures of these foods are usually fortified Iii th proteins 
and vitamins (Gralru<, 1975). 
Cereal lortification ;Jith plant protein 8.-l'ld anilllal proteins 
such as milk is a lso COYililOn in most parts of the .rorld . 
Lore developments on cereal foods for both ueaning and. 
breakfast are being introduced. 
Leguminous plant proteins are usually used to fortify 
lovT pr~j;ein content und are ~enerally deficient in lysine 
(altshul, 1974). Its logical to concluue that bean )roteills 
should supple.,1Jlent the pro tein in cEreal brains . Adolph et al 
(1965) indicated that the protein value of~r;d.xture of beans and 
cereal is superior to that of each of these compon-mts fed indivi-
dually . 
Bress ani wd .nias (1 )69) also reoorted on the protein Value 
of various canbinati OIlS of cooked black beans and op. que 2-corn. 
Their results shoued that the highest protein quality .TaS ob-'-ained 
\'Then 50, ' of proteins o~' tho diet HaS ":erived frQ _3.ch one of the 
canponen ts. 
;fhey fed rats on b· IlS wi corn at dilf",rent levels as sho;m 
in i i g . 1 • The diets cont ined. [) - protein in ;r lie'. corn proteins 
L;ASU_ ed the 
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13. 
Fig-. 1 
Gra])h of weight gajn in Rats am PER aga inst 
the 5 corn/bean levels 
A Gain in "Teight a~;ainst i corn/bean level 
B P&t against ~ corn/bean level. 
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prote in iinE'xgy Rait 0 (Pi!!l.l.) and t<1e average weight gain of the rat s 
fed on t h i s diet . The GT~h obtained showed that the best CODn-
bean l evels WaS at 50~ f corn and 50) 50~, bean . OptiD1.lI'd growth 
vlar; obtai ned a t thi s level other appreciable percell tages vere 707" 
corn and 305" bean , and 60); corn/4(J) bean. 
These miXture have been used in attempts to treat malnourished 
ch ildren . 
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Gomez ~ ~ (1957) re lorted an attempt to tr~~t protein 
malnourished children 1·1i th corn-bean diets consistinG of about 
875· corn and 135· bean. ::i.ecently, other protein foods containing 
chickpea , seSame and groundnuts "~jere developed ioy lIanafy et al 
( 1970) in Egypt. A blend ratio of 3: 2: 1 ,las found to be readily 
acceptable by both children ancl adults. He shOl'Ted a Simple operat-
ional flow chart for the preparat ion of the blend similar that in 
Fig. 2. 
Fig. 2: Operational flO1l chart for the Preparation of 
Supplementary food m:iJi:tures 
Rice Groundnut/ seSar.le 
iroasted lroasted 
weighed 
Gr1ound  
1 
Pakaged Samrce: Tontisirin et al 
( 1981 ) 
In further studi es, bean pro teins were I'e;:>l aced partially by 
egg proteins usine: human Gubjects ( ... sselbough et .§l. ,1952). ':.'hey 
found that the egg rcpl.ace ent value was 9~.1, for pea protein alone 
and 1 00,~ for methionine sup_ l:i.tlented pea proteins. 
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I'larrY lOir cost balanced foods for feeding weaned i nfant s 
based on corn, oilseed meals and skimmed milk pouders have a lso 
bee n reported. Sirinit et al ( 1965) alsoreJorted that optimum 
nutriti onB.l performance Has attained .-[hen beans constituted 20-
305 by weight of mix t ure j'Tith cereals. The;:,e results have served 
as the basis for deve lopment of pro tein rich foods knolm as K- 1000 
'Thich is given to mothers at mothercraft centers . 
In the deve l oped countri es, soyabean is the I;:OS t common 
legume used to improve the protein content of cereal grains . They 
can be applied i n the sup.9 l ementation of infant foods such as maize 
meals and rice beverages. The total met~lionine l evel of the final 
product is usually raised (Gutierrez, 1972). 
In hex ico, fortificat ion of maize Hith soyabean flour is a 
common praot ice . They enriched their t ortillas vii th soy proteins . 
By lime cooking of "hole ran corn - soybean miX:tures , the I'rotein 
content .las founel to increase by 3 - 55- of the origin'].l value 
(Delvall e , et al 1974). The nutritional value of ccrn tortillas 
~TaS also improved by alding cotton seed fJ.our. The amino ,", cid, 
leucine and isoleucine ratio WaS improved. rhe acceptability test 
shoupd no significant difference behTeen the supnlemented and un-
supplemented tor till as (l!acPhason, 1976). 
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Dutra de Oliveira (1974 ) carried out a s tudy on op~le-
2-cor n . They mixed t h i s var i e t y with vThea t flour IiTh ich a s u sed 
in bre ad making . The opague-2-corn has h igh levels of l ys ine and 
t ryptophan and thus whe n mi xed "lith th e wh eat fl our HaS f ound to 
increase the lysine cont ent of t he flour. 
The enrichment of ce rea l f lours by plan t pro tein f oods Can 
a l so improve n ot only the nutri tive va l ue of the foous but als o 
improve s the d ough properties . In Cases 1<lhere bakine is involved 
the baking properties 11re also i mproved (Henselman et al , 1974) . 
2 . 4 Effec t of Proce ssing on CerealS and Leb~es 
Cereals and l e::;ULles are trea ted L. various ',ays before 
consumed . The~ tr eatmel1 ts have profound e f fects on the fina.l 
products . '11h e chemi ca l and nutritionr'.l characteristics are 1ainly 
affected . 
Dako (1966), discussed the nutritive value of . friciUl leguna3 
f oo d in re l a tion to the pretr eatraent to which they ar ~ 3ubj ected in 
that area of the \w r l r.' . :Ie foune. that coonne of pi<...'eon pea s improved 
t heir nutriti ona l val ue but that sUP.9 l ementary soa'.il'(; or r;erminat i on 
di d not fur ther imTl_'OVf'~ prot ein qual ity . Toastir. '8.<' ala o l'e, orted 
by Altshul (1 ' 74) to cause a li :ht improvement in tIl.; bioI ical vql ue 
of p rot eins of various l e,).lIlle .foois . 
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Th e major i ty of foou stuffs are subjected t o heat treatment 
of v arying degree s before they are consumed . ;;he conditions and 
extent of t he heat ing procedure may affect foods adv~rsely or 
beneficially . 
The heat treamel't applied to legume foods does improve 
t he i r t exhcr e ani pclatability and also hel s to ues troy or 
i nac t i vate some heat labile tOXic cODlJ)ounds such as h·yps:2.n 
inhibitors , and hema&:;l'tinins (J..JeGr0'?ts , 1963) . ':10:7eV.·r 
Altshul (1974) ha.s rel)orted tllDt exces~ive heat treame.,t causes 
a r ed uct ion in the nutri ti 'Ie value of legume foods. 
~:urther stuuies conc,ucted on the effect of various pre-
trea t rnents on the oillinG' characteristics of a c3I'EW.l _':rain :IvJ3 
conducted . rho pre-troatl:le~lts included soakin..; in IIater 2nd 
s teaming at var i ous tEmperatures . ;;he results ShO,I_" that the 
particle size of tho .:rH~ tended to increase wi th incr~ase in 
s t eallli ng temperatures (Jeilcr , 1974). During soal-::in. the quality 
of dry m~t ter and protein passing into the solllti n is characteristic 
for indiv i dual grains and seeds , ('2.'re..,'Ubor and ,..akharehe~ll:o , 1971) . 
The traditional treatment of ovc;rnight soaJ-in' oi' dried' cane folIo led 
by pr olonged c ool~ng has now been rede.ced by 0. sim Ie ~ccno . c 
process of p r epar in'?,' L~5Ul!le~ into quick cookinG pro uctf'. 'he process 
improves the organoleptic qualities illld also s ves f'l 1 (Rockland 
et .§.i, 1974). 'rhe nutr;tional value of p e-cook'><i ·roducts are Al tered 
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d.uring processing . AnalN"s is on cOT;lpea and fi~eol"\ pea Gave higher 
l evels of sulphur amino acids but 10l-Ter levels of lysine (='abriani 
ani Fraloni, 1972). Elias et a:'.., (1976) found out that the d i gest-
ibility and nutritional value of cooked ground Sallll,les of COi"T.J)ea 
were found to be 101{er than that of the l'ihol e leg1_lDe seeds . 
In addition, oilseeds such as peanut, sur>.flour seed s Hb.e n 
added to doughs reduced the Iilixing tol erance, inc.!:e.''tsed adsorpt ion 
and reduced the volume of bre. ... ds (Ma.ttheu.)~-, 1972) . 
Other eff ects of :::,ro cessing on cereal~; and legu;nes can be 
obtained ~Then g"'ains are cubjected to gen,linat ion :;.ncl [er._entation • 
• 5 Effect of GerJlli nation and .:'eI'Llentation on the Chemistl~r 
and Nutrition of Leg-umes and Cereals 
The availability of })lant proteins Can be improvod by tile 
use of germinated l egw-nillouS seec,s in t.he preparation 0: food8 . 
This process mal:es nutrien s in the seeds available by breal:ing 
them dm·m to the fOItlS in "Thich they are absorbed into the hu.nan 
body. During germination of l egUl.1es t'Je .lroteins UJl~e:>"o considerable 
changes because of l)roteolytic '-tctivity (r.layer 9111 Palj~off-rayber , 
1975) . This r<~sults in an increac-e~~ in the level of free [Jaino acids 
and peptides ~ihich are translocated to the eLbryonic c:is . .Uthough 
tIany questions are still open ith regard to detailed n .chwism of 
pro tein metabolism during corL inati on t here is some infonrati on about 
the fate of breakdo m ",roducts . Chibnall (1939) ho 'e~ that during 
c ermination in the Ciar}: , proteins re broken 0 m to i 0 ci 3. 
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The ch ief~ n~es formed a re gluta::.:l ine and asparag;ne depending 
on the pl a nts. A lit tle eVidence abrut amino acids sY'-'lthes is is 
available. (riayer and Paljakoff'- Eayber, , "! 75 ) ;Tere able to snoi"J' 
t he synthe sis of homoserine in pea seeds dur ing the firs t 24 hours 
of g ermination. Homoserine "Tas not ')resent in the dry seed , thus 
during germination there accurred the rapid synthesis of an entirely 
nen ardno acid . }, General rj.se in the amino acid cont . mt of l ettuee 
seeds durillG' germinaticn lIaS shoHn by L.lein (1955). i:ayer and 
Paljakoff-Ilayber ( 1915 ) reported that globulins a.ce the prooominant 
class of protein i n legumes. lith germi nation the globulin content 
decrease while lit t l e change is observed in the albuuin cont~lt . In 
India l eg-urnes are the primary source of dietary proteinS, conventionally 
t hey are also used in the Germinated forms Since the nutrit ional va l ue 
has been reported to be better (Chen and Thacker, 1970) . 
Table 5: Cban,;es in Amino acids content of lettuce se"ds during 
germina tion 
Ami no acid 'rime of 'jer;aination/ l"YS 
0 1 - 2 laanin -
5 30 220 
Threonine ') 20 190 
Leucine 20 20 200 
lerine 30 30 250 
Lys ine 15 5 40 
Tryptohan 5 5 -
spartut e 40 35 4-0 
Glutamate 60 W 160 
Glt.l.tamin 60 40 700 
Asparagine 30 40 240 
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During 11 six day germination period, "ldjei TlTurn (1976) sho\ied 
a decrease in carbohydrates and lipids in soybean seeds , "tachyose 
and Raffinose (are i ndigestible in man) decreased to about flY; in 
three days and diS ap];)6a:J;l.ed in siX days . Proteins decreased slightly 
while amino acids increased rapidly. Changes occuring dlITing germina-
t ion of soybean seeds over teh days were studied . 1'he protein 
reserves Were hydrolysed to amino acid G lIhich Here t:::>anslocated to 
the axids where re- synthesis of insoluble JToteins occurred (Adjei 
Tmllu, 1 976 ) • 
There were chan;:;es in the carbohydrate content durin(\' ~;e.LIDina-
tion. Brea.kd o~rn of starches in pe3 s was sho.m by BHain e>ncl Dekker 
CH ~66 ). To follo\'1 the :pathvTay: starch --~> soll.lble olib'osaccharides 
---4) mal t ose (;hlCose . 
Haltose l evels increased, sucrose shmTed smaller increases, 
raffinose and ma l totrise stayed more or les~ steady. ~'he changes in 
the c a rbohyrJ.rates of h.'1rley during germination have been studied. in 
detail because of their imrortance in the maltin~ process. Glucose 
0
and .L'I'uctose rise considerably up to six day germination at 21 C and 
then begins to fall a~ain . "\.fter six days the seedlings Here 5 - 7m 
long. other sugars also slloTe<:l marked changes CTTes.a:n, 1J74). 
Chemi ca l cbar a cteriotics of pres as affected by coo i!'~ involves 
phyt ates, divaLmt cati :m:, pectates :.nd lie ins. 
on the cookabili ty o.L' diL erent erlJinated 1 ULteS" Joued \ .. pattern 
of hew cooked erminat ed lc,'UIi:€O di:Z er. .1::18 ti;:;e req ire lor 
cooking decre.:l30d lith geI'i iooted +imc, in ~om 1e , chickpea. 
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The reve r s e haP1H3llS in cOiipea (J.eddy rt &. 1973). In cOiTpea 
there is a general decrease in phytin cCJntent wi th 'Pro.:;ressiv8 
staees of ge rmination. The pro';Tessive decrease in phytin ui th 
germination may be a ·i;tributed to an increase in phytase acti vity 
during ger mination (Reddy et al. 1J78) . Considerinc; the changes 
in the mineral content. there is a consid.erable loss of cclcium 
during germinati on (the later sta0 es). i:a• . sne8iULl content is also 
r educed during gemination but this effect is less iL co' pea 
(Ganesh. 1970) . The loss of the rinerals IJDY be 1:e to leaci:J.ing 
during the bulk gerruination of seeds. Leaching i n inm.'ganic and 
organic compoUl1ds has bel n 1'3 - -.;rted in Ie ;T!Lle£lul'in", 'ercination 
(layer and Faljakoff-';aY·2l'. 1975). 
.l!!xner:iments Sh01TeU e 1 iCh<;;lo aseorbic acid'.>. niacin,pyridoxin t 
pantothenic a cid . i nositol . biotin tocophenol. vituuin Y.: anu fo~ic 
a cid levels in gel~inated seeds (Robert, 1974). 
Legumin ol.\E se:;ds contain a number of cor ttituents lThich may 
have deleterious effects on their nutriti nal value. Those incllrie 
proteinase inhibitor:.; t phytohema€!Z:'llltini~lS t tanir s, l' wtic [tcids 
etc. Proteinase inhibitor[' ar·~ the ost COIllLon. ·:r'.is d1)_ ~::"L to 
decr~se genel'illly c. rine ';0!.' ilLtion (Yuh-Inn nd .'icl- t 1 70). 
Apart fro~a Gl.;:::!::dnutioll, L'"rmentation CC(T. be m:: c. to iT _ll'OVe 
the nutritional l evel<: 0: foods . It waS state tl.c..t "'O!; ..n.c~·o-organ-
isms en be used tc. U'.anu~'acture ino acids throut.h fenl nta,ion 
procedt::,.'G. Five compon mts VT re 'etectet: by _, S C.Tor to r h.1 in 
the headspace vapor o~ Teen oUv fe ted r,y 1 t c·llus. hree 
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23. 
of t he se components rTere acetaldehyde, methylsuJ.phide, and etl1..allo l. 
f10t 
These tiere" present in cmi'ermented olives (FlelCling , 196'::;) . 
rIany fermented pro du cts a~oe avai l able in different parts of 
the ~'1orld . Some of these )rcxiucts al'e shouned in l'able 6: '1'he 
products are comllon dishes es. ten in Gharea ani 1:i0 eria . 
Table 6: Some Com,; on _'el"Jlcnted d i shes in Ghana and .; ';eria 
Beverages 2orri db'es DumpliI¥S Balced or ::ried pr oe luct 
Kaff ir beer Ogi J3anku Bread 
~oi to T:oko Lenkey -
Iced Kenkey - - -
.6 Flillctional Properlies_ _ 
Due to the increa sing cost of fo od )rot eins c,nd t:18 trend 
tOvTards complete food fcn.'illulation from refined in6'Tediellts, t:lere is 
a grcMing n eed for less e:;:::pensive protein. These shoul d possess 
requisite functional propert es for their successful uti J.zation in 
various food products (I.insella afQ. :Cevin) I'l 76) .'l'he critical functional 
properties neces.o"ry in l)rotein ingredients include solt..bilit:;, heat 
coagulution, vlater 1lllG. fat absorption , ; elatlon , e,1 l..,ion w,lippability 
and good or..s- nol epti c properti es. 
Processing mas t cto.rch foods reqnire gel ' tine tion of starches in 
the presence of other subntances that Day co lett" For ~e aV'ilable 
moisture. Froteins)n _tive or sup l emer:tal is inv r;b' pr,' nt in 
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most nat ur a l g oo ds . Bechtel ( 1950) revealed the relationship 
behreen s t arch !;'elatinization and protein during bal'iIlC . Proteins 
i n breadd ough are highly hydl'aLed "lhereas starch absor-bs litt l e 
"~la ter. At hi gher t emperatures the proteins become denatured an:l 
loses its ..r e. t er binding capfJ, ci t y. In the presence of insuff i cient 
Hat er duri ng gel a t inization, swelling of starch graDle: Day be 
gr eatly i nhi bited (Katz , 1978) • 
. atson and Johnson (1965) studied some eifects of ee; 
a l bumen , ge l atin, methyl celluiiose and carboxymethyl cellulose on 
t he gel atinization of un-modified corn and vTazy~, maize starch. 
Ge l at in inhibi t ed gelatinization of starches mor'e than aJ.b;nnen. 
I-iethyl ce llulo,-,e affected starch gela tinizat ion but the effect is 
les s. Carb oxymethyl celJ.ulose had pronounced effect on starch Gelatini-
zation at a l l tempellratures and moisture levels. 
Some functional properties lIere slim-red by Kay (1976). -efatted 
peanut ..r as treated i'lith HaCl ~md pH of suspension liaS e ljusted. ::'h08e 
a t pH of 4 p r oduced extracts \'thich failed to fO~'m ,.ffiulD10ns", suspension 
at pH.6 pr odu c ed the least .i.ncrea~8 In forun volume and formed poor 
e;nulsions. r:ult ipl e re~ession - IlC'lysis shm-red tf.at 1." nctionality of 
peanut mea l 1 ~s influenced by comp10x interactions of "3 or sion 
medium, pH l ov~l and c:h'll'acter of sol' ble prot8ir.s . 
Oilseed protein act a, f.lUulsifi .rs !lllU extenleru in meat 
products, fat and \Tater absorption n. . nte in top in f' nd confections 
( alt and Qo\van, 1971 ) . 
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Cereal product exhibited different f,mctional properties. 
The functional characteristics of tvTO millet starches Tjere 
deter mined and compared ,lith t:lOse of "beat and rye starches . 
The r:lille t starches s O\'led hieher ,-Ia ter binding capacity values 
a nd gel at inizat ion t6l1:Jeratures tha.'1 the whes,t starches. Solubility 
of millet star ches 'tIere 10\,8r' thm those of uheat . ilf.qlogra"Ilh 
visc ce i t i es of mill'9t starches uere higher. 1'he millet starches 
pr odwed s;relling pOlTer values at CjJoc lI"iich "\'Jere s:i.L1ilar to 
wheat star ch (KlauS 2l1d Gree, 1976). 
I~y and v~nsella (1976: studied the f,mctional prov~ties of 
succinyl ated and acetylated soy protein. ':i.'he color and aqueous 
s olubili ty of soy proteins "ere markedly il:lproved by succinylntion 
of am i no groups . Both elilu,lsifying activi ty and er:lt,lsion s-:ability 
,-Ter e impr oved , foarning capacity and foam stability clore also mproved . 
Sod i um chl oride eupanced fooming capacity. ~cetylation of soy isolates 
caused h egl igibl e changes in the functional properties. 
Th e i ntereive research concerninG' the develom "!.t of novel and 
f uncti onal p ro teins has dranatised the need fe-r standard met'lods for 
q'tlatify i ng func tional properties of proteins. 1'he capac.:.ty of proteins 
to stabili ze emuLs i ons according to I:insella and I-e,'~n (1,)76) is 
rela t ed to the interfacial area thut can be coated by t e'rotein. 
Turbid ometry was ev q lva ted rJ.'" a method _or e: s 'Iin~ 8'. 'l?L'ying 
properties. 
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26 . 
The partial hylrolysis of peanut proteins by papain 
incres.ssed solubility in ':Tater and f oaming capacity alii decreased 
v i s cos ity . These re zults suggested that incorporation of partiall y 
hyd rolysed peanut proteins in cel'tain foods, where those character-
i s tics are desired has some advantages (Larry, 1977) . otl:er treat-
ments on peanuts has :pronounced changes in the functional properties . 
Ierry ( 1977) reacte,l succinic anhydride Ifith G.efatted :9eaLut flour 
a t pH of 7 . 4 - 8 . 0 . ..ater retainine; capacity increa:.ed , ~;ater 
abs orp t ion capacity increascd, and the 9>,ulsion ca:9acitJ also 
i ncreased . 
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University o2f 9G. hana http://ugspace.ug.edu.gh
:3: rlAT'!RIALS AIID r;l!.THODS 
t:ATERI '\LS 
J:;guipments 
.1.1 • a) lluslin cloth 
b) Exhaust box 
c) Centrifuge (Gallenkamp) A. Gallenl~aIilp and. (;0. Ltd., 
,]ngland. 
d) Blender ('aring) - (::':berbach:::oporation, . ill1l ",nbor, Lich, 'USA). 
e) ",lectic 800ker (Creda) 
f) Traditional L:arthemraxe bOi'Tl 
g) traditional ~D.r:hemTare steal.ling bOl-I1 
h) Grinding. iE, straub Lodel 4E, .> traub Co. "hila, Pa 19020, 
U.".A. 
i) 3ieve liesh 
3 ,.-1. 2 ~taw I aterials 
Corn (.i&A mays ) obtained from lTk'lrl:e t (1 akola) 
CO~Tpea (lJip;nn in-i. iCllata) obtained from market :lal-ola) 
3 . 2 . 
3 . 2.1. ..:xneriJ1len tal Jest? 1 
Three blends of c orn-cOlTpea mixturG s I'fer e made lki in, COI1PG8$ ""h i e.\.., 
h s been germinated '::-01' 1 , 2 ~nrt 3 d ys 'md a control '\Thich las not 
minated . 
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5 Corn! cowpea DAYS OF GcllL m~rrON 
0 1 2 3 
50/50 u D u D U D U D 
60/40 
70/30 
u= Un:lehull ed :::l = I ehulled 
Ea ch of the 4 batches of se2ds Has div i ded into 2 . ~:a lf 1"as 
dehull ed v,hi 1st half Has l eft undehulle,l . •• to tal of 24 prpduc ts 
\Ter e obta ined . 
Chemi cal anal ysis - Jat, mois tum, pr otein Dna :;:\,nct i onal 
characteri s tics - \TaGer absorpt i on, SHelling , gcl atinisL.b,on Here 
performed us ing the ab ov _ products . Sensory evalu<J:~ ion to determine 
t he a cc ept abilit y o~ the ·~ifferent products \'laS done . 
Anal ys is of varianc e lias used to shaT e.ny sicnificant ef fects 
t he trea tmen t s on the _irod uct . 
(ii ) Corn Product: 
pre-cooked pl' oduct VIa.:; prepar ed form fermented "llld unfcrLlented 
corn dough . The fLl1cti onal characteristics - s,Tel l iN:', 118.tC1' aoc orpti on , 
and gela tinisu tion v Jre doter ined . Sensory evaluation 'as done to 
de ~ormine tl'> e d if f er ence i f any on color, f l avor, OClOi' 'l,ml ~'eneral 
a cceotabili ty of t he h·ro 1'0 due t s . The s t udent t ,,'t~Iis tribut i on Va s 
used t analyse the results . 
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3.2 .2. Germi nati on of COlfQea .:."eeds 
4 batches of ~OO [;'I!lS of cOi'Tpea seeds "jere weighed into 1 
I i tre beakers . They ~Tere cleaned uith Hater and the excc"ss ~Tater 
Has drained oalf . One batch of beans ues not germinated, serving 
as the control. The other three batches 11ere gerr,linated for 1, 2, 3. 
da ys respectively . 
The seeds llere spread in aB.ur:linum trays, sprin~:led. with 
lIater covered ''lith ''let muslin clot!;!:. Seeds nere const,'3Iltly 
sprinlded \'Tit~- "'ater to prevent drying and l::ept at rooo temperature • 
•l iter the required days of germInation, the see·Js Here 
collected and the sp:cou ts ilere broken and diSp os e of f • 'o:ach batch 
iia3 divided iI'to tHO . One part was dehulled ani t e other Has left 
undehulled . Both the dehulled and undehulled seeds "\'Jere spre ".d into 
trajs and dried in the sun . The dried seeds Here nilled into flour 
usine the laboratory milli!1'::; nachine . 
3. 2 .3. Preparation of Conrmeal 
The corn ~laS cleaned, \lashed and steeped in .later for 2£1· hours. 
The e,Tains lTere removed :!loom the "Tater and drained to ,.set rid of the 
ex cess vlat er . 
The Corn \taS mi lled into flour u~'ine dle laboratory lilline ,".achjne . 
The flour obtaine d .TaS used to prepare the corn-colTpoo. l'l'o:lucts. Part 
of t hl! conn f lour was used to prepare the corn product . 
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3 . 2.4. Preparation of Corn-Coupea .t'roolllCt 
3 level s of corn-coupea mixtures were prepared . Dehulled 
and Ulldehulled cOl1pea seed flour i'rere used. The 3 levels uere 
70 60 50 
COi'ipea cf, 30 40 50 
150 grams of each leve l '.las ~)repared. 
Fig. 3 FloW' Chart of steDs for the Prenaration of Corn-Coiroea proddct 
I Cornmeal 
~ __________________________ ~I mixed thorough in a 
blender at desired 
proporti ons 
ste8Jiled in "'::r.:hauGt box for 20ff_ins. 
Product 
dried in earthemrare bO~TI 
Prodtc t 
I fine fraction I Coarse fraction 
Packaeed "'" oeal ed 1 
into 
lol ythene I Pi niSh ad 'l'odu ct 
bags . 
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3.2.5 Developmen t of a Pre-cooked Product from conndough 
Fermented and llnfe rm en ted corndough were used to prepare 
the products . The mtthods of preparation uaS the same as that 
in Fig. 3, ex cept that the traditional earthemlare steam.ing bOHl 
lias used instead of the eXhaust box . 
Fig.4. Flo.T Chart of the staus in the Preparation of the 
corndough rroduct 
Corndough 
1 • .:ipread dough over the steaming bo.ll 
placed tightly on a boul of bOiling 
water. Fig. 6 
2. Leave to steam cook for 20 mins. 
3teamed .c'roduct 
1. Break agglomerates 
2 . lry in the earthenware r.18.shing bowl 
t'roduct 
1. Sieve to obtain fine fraction 
2 . rackaJ'e into polythene bags 
Finished l'rouuct I 
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3.3 Evaluation of Products 
3.3.1. ';iater Absorption Cha.racteri stics of Products 
TITOsrams of s amp l e Vas ueighed into a gr aduated ce~trifuge 
tube. 10 ml s of cTa ter ,{as added and stirred. The mixt ure VaS 
allOltled to stand for 30 minutes before c entrifuG-i-r>..g at h i Gh speed 
(5000 rpm) for 15 minutes . 'l'he volume of the supernat ant llilS read • . 
later absor]) t ion \"fas calculated in gH 0/ g samgle . 
2
x Y g 
weight of sampl e 
uhere initial volume of ~Tater 
Y volu:tJe of supernatant 
.tJxperiment liaS repeated for all the sam;.:>les 
3.3.2 GeLttimtion Characteristics 
Viscoanylo r aph curves \/ere macee uSing a Brabon." 3r viscoamylo-
graph "lith a 500 cmg senGitivity catridge at 75 rmp . It \';,s operated 
through heating , holl1ing and coolir:(;" cyc l es , accor';'j.Il6 co t'le danufact-
urea instructions, 1 0; slur!'ie~ lIer· made frau C:. fjerminated cOlrpea 
p rociuct md Iso frcxl tha co~trol :,roduct . 
3 .3.3 ,\lreHin ,,; Clll,racteristics of ~'rorlucts 
rive grams of the GaIn"lle \TuS weighai or. ... poureo. into a 100mls 
graduated I:l e ~s ril16 cy:'in ' r , DJld the v l 'lI e occu ied ' s r8 <i (ury 
bul~ voluI1e). 100rnls of Tater t room tem..,e~ature lIaS addc nd the 
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s us p ensi on was stirred . Suspension vias left for one minute to 
set t l e al1d the vo l ume Has read . Suell volUJ11e .Tas then read at 
5 , 10, 15 , 30, 4-5 C'_nd 60 minntes . 
3.3.4 Pr oximat e Analysi s 
Loisture content Has determined using the air oven method . 
(Ameri can ~.ssociation of ;]ereal Chemist~A.:' CC) methois 44-40, 
AA ::C Approved methods (196::;») • 
..:'rotein content \Tas deteHilined using the ll12.cro-l:jeldhl 
met hod (.l.ssociation of Official analytical ::!hemistry C~OAC) 
methoi 2. 049 . Official methods of analySiS AO.'..C (1975). 
Fat 'laS extracted :':rom sBlliple using the net~loC. 0: crucle 
fat dete~.. .. lination frOfl the ..s sociation of Of ficial ilnal,rtic'1.l 
Ohecistr y me t hod 7 .04S GAC (1975) pg. 134. 
3.3 . 5 . _,ensory r:vRluation 
A taste panel of 15 students Has used to ",et .ore iDe the 
acceptabil ity of color , odor, flavor and the sene:!.'8,l acc)tb.bility 
of the dif ferant products . 
Pr eppr a t ion of Slurries 
35 Grams of the product "as ,ixed lith 60 mIt. 0:': Hater, to 
pr "!pare the slurries . 15. 10 of evaporated mil;.;: uas adclecl to each 
mixture. 5 -rams of GUGa' U!l.S finally addod to )r2)~re C'18 canplete 
mea l. Panel is t s TeI e r ire to f -u the q ~~ tionn~ire (.pp. 1) • 
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3.3 .6 Costing Analysis 
The costing uas OI'ly approxiJl11J.te since it \las done only on 
the basis of ra\'T material cost . Cost of water, steam electricity 
and labour \'Tere excluded. 
Total cost of corn rtx/kg 
It It , cd1'rpea 
ii) Cost of weiGht of material use . e.g . corn 
Xx wei 11 t of material 
1 0 0 0 
Thus the total cost of the product made 
total cost of all the individdal cost 
calculated in (ii) fort he materials 
iii ) The total yield of the product froo 100gs can;lOsite HaS 
knmm e . {; . z gs . 
Z gs cost '" total cost of all the ind ividual 
cost calculated at (ii) ~'or the 
m terials. 
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4: rt JSULTS DISCl$:,IOH 
About 500g of cO"Tpea se8ds (Vigna unguiculata) ,·rere used 
in each batch of ger.r.ination. 
Table 7 shows the increase in ueights of the cOlipea seeds after 
germination. 
Table 7: Increase in "[eight of COYlpeaS [lfter germination 
GerQination days w e i g h t s / g 
Initial Final Increase 
0 500 850 350 
1 500 988.5 488.5 
2 500 1080.0 580 
3 500 941 . 8 44·1.8 
l.verage Increase 464 
There ~la an averaJe increase of 464 graIl's . 1'he increase 
in ueights may be attributed to the abSorption 0':: 'Tater by the 
seeds und a Iso the presence of sprruts. Some of the seeds \iere 
then dehyJ.led and \.ashed \lhilst SOIDe were ul1c.ehulled c.nd ra.shed. 
'i'he seeds were later dr.ed in the svn for 10 hours • 
. lthough surrlryin", is a S10.T am long method of L1"Yirg, there 
is little or no charinc of the pro uct. It is aJ..f'o 'i sir" ~ 1e and easy 
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methoi of drying , involving no sophisticated equipment {. Apart 
from these, sundrying can be Us ed by both rural and urban folks . 
Hm-Tever , sundrying is not the best method of dehydration I'lhen 
p roduction is on a large scale. 
Table 1 shows the ueights of cowpea duri ng the drying 
period . The data waS plot~ed as shown in Fig. 7 , The cheBee 
in ..,eight of the cOI'Tpea seeds after the dryine HaS 0'101' Has 
calculated. These values are shoun in 'l'able 8 . £illalysis of 
variance Was evaluated on these values . 'rable 9 is a SlJI.:'ftary 
of the analysis of variance cfllculations . 
Table 8: Difference in the initial fl!ld final Vlei:;b. ts of seeds 
during sun drying 
G e r m i n a t i o n .d a v S 
Treatment 0 1 2 3 
Dehulled 1441 230.4 286 . 5 216.4 
Undehulled 2075 273 359 . 2 352 .7 
'rable 9: SUhlJll;,ry of IAl,OV.l 1 of the effects of {;,sl'ninA.tion @d 
llehullinc; on the chan '0 in wei;ht of seeds during: sundrvipg 
Source eLf S3 I-IS 
..,.. 
L' 
Germination 3 23345.6 '7781 .86 9. 5 ** 
Dehul line 1 12442.53 12442.53 15.28 ** 
'rror 3 2442.67 814 .22 
Tot a 1 7 3[:230.8 
* - ~ignific~nt at P ~ 0.05 
** Significnn t . t f <- 0.01 
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39. 
~'ig . 7: 
The drvinc; rate p;ra.Jhs of lmdehulled and dehul l ed 
C ovl]?ea seeds 
A Dehulled seeds 
B Undehull ed seeds 
0 , 1, 2 and 3 are the va r ious germ i nation days . 
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500 A 
,a')  
<4: 
UI 
D.300 
~ 
u 
~ 
0 0 
... 1 
l: 2 
C-) UoI 
~ 
3 
10 
o 2 4 6 8 10 
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From 'j'abl e 1 , the initial ueights of the dehulled seeds 
were less than that of the undehulled seeds. This may be clue 
to the dehulling pr ocess 'I'There all seeds coats \'Tere sot ri'- off. 
This treatment also involved the loss of rau materials thus 
contributing to the re(';'uction in the initial ,fflights of the 
lehulled seeds . The dUI erence in the initial \'7t~igh ts oi 
:lehulled and undehulled seeds ShovlS the significant lTeight vThich 
the seed coats add to the total i"lei~,ht of seeds. '~l1over "[hen 
dried the weight of the seed coats aY'e <.:rea tly reduced. .I.'he 
rate of c ehyd.ration of seeds coots are a Iso high G ::.nce structurally 
they a.l.'8 basically simple . Tctble 8 further shO'l,s a !:,Teater coonge 
in ueight of the undehulled seeds durine; sundrying. ~111is Deans a 
greater lost of moisture in these seeds. 'kl'Tever, t'us :li--,'11er 
chan es in ,reight .ay be Que to the change in l1ei,.;ht 0'::- seeel coats 
after it had be <:;n !.rice: . 
Analysis of v-'U.'iance ShO.ffi a significant effect o~ the ::;erm-
ination and dehyllinb' processes in the lost of IDoist,H'e in the 
seeds . Change in ,[(;;i,,;ht incr .ased wit!! the increaGc i. D.l.1J:Jber of 
germination olays • 
•I Ollever the tloi3 ture content of seed:c before and aft.;T sun 
dryi~ Here not dut~nnined &0 £IS to COID)arC; the initial and final 
moisture content to t ru"e of lost of lJoistuI'p. lurin,o the ')l'OceSs . 
Charm (1 963) stated th t th,... final rr oisture a m t'9::' ial 
a chieve s on dryin i '~ally not le~ than the equilibri'Jll oisture 
of the ri ed at rial \lhen it is in e ui::'ibrum 1 th ted ying air 
coDdition at t~ end th drying operation . 
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Fi g . S: Fl ow Char t of Eaterials and Heights as they enter 
each nrocessing stage 
Cm-rpea (500g) 
1Ge rmination 
Germinated seeds (965g) 
1 l Dehulling 
Corn (2kg) (537g)Uncle- Jehulled seeds (436g) 
hulled seeds 
1s oaki ng j sundrying 
Drained corn(2.6kg) Jried seeds 
1m illing 1mi lling 
corn meal coupea meal 
~ / 
"'> / (corn 90g) 
Composite flour (150g) (cO'.Tpea 60)g 
1,team1ng 
Steamed Product (293 )g. 
1Dr ying 
'inished Iroduct 260g 
/' 
/' 
(76 g ) Coarse'" ~ wieving 
fraction ine fr~ction (258.3g) 
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Fig. 8 shovJ's t.h.e l~aterials and their various i'Teigh ts as 
the~ enter each process ing stage . The figure shows a complete 
proce ssirg chart for th,e dehulled secxls . TIm-rever the stages 
were also repeated for the undehulled seeds . 90g of the corn 
meal p repared frcrn the 2 . 6kg corn was used in the preparation 
of the 40:60/, com1}osite. Likeuise 60g of the covrpea flour vIas 
used in preparing the composite . Different ratios .,e:'e further 
pr epared from the Ulldehulled and dehulled C(Mpea seed flour . 
Some of the cOlll posite flour "TaS lost during the steaming 
and dryi~ processing. The redlfction in weight of the steamed 
product after it had been dried may als 0 be due to the evo oration 
of mois t ure from ti1e product (..ehydration) . eights of the clHferent 
prcducts are shown in Table 10. 
Code names for t he different products 
30'; coupea 7~ corn 
B 4Q " 60~ 1I 
c 5Q " 50, " 
0, 1 , 2, 3 repre8en ts germination days 
L, D Undehulled and Dehul l ed 
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44. 
Table 10: ~; Yield of Products after dryine: 
Sample Yield % ieight/g Sample Yield % lJei ght /g 
ilJJ 59 .1 88 .65 AU: 47.5 71.2 
0 0 
BD 60.9 91.4 EV 55.3 83 .0 
0 0 
CDo 66 . 2 99.3 Cl,l 57.3 85 .9 
0 
ilJJ 57 .2 85.8 AV1 49.4 74.1 1 
AJ)1 57.9 86 .9 B1L1 56 . 3 84 .5 
AD1 6 1.9 92.9 C"1,C 1 66.5 99 .7 
AD2 54.4 8 1.6 ",1,L2 57.86 86 . 8 
BD2 56.9 85 . 4 BV 2 53.9 
80. 8 
CD 60.2 90.3 ClJ.2 52.9 79.3 2 
AD3 52. 86 79 .3 AIl3 59 .5 89 .2 
ED3 56.86 85 . 3 B~ 61.4 92.10 
CD 60.3 90.5 ClC 62 .03 
3 3 
93 . 05 
'Ibfind out if the dif~erence in the weights of the different 
products l1ere renl or due to ch'll1ce, analys is of vari ance ITa, done 
on the volues(weightE) obtained. 
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Table 11 is a sur'unary of the analys is of var i a nce calcul ations . 
Tab le 11: Summary of Al~OVA on the effect of 
treatments on weights of products 
Source d. f SS l'TS F 
Germ . 3 58.7 19.56 2.605 
3.atio 2 346 . 64 173.32 23.087 
Dehull. 1 59.22 59.22 7.88 -x-* 
~rror 83 623.09 7.507 
Total 89 1087. 65 12 . 22 
** significant at P <. 0.01 
ns no sigT.ificance 
'rhe different treatments given to the products duri119 f;he :rrocessing 
a ttribut ed to the dif ..:'erences in Heights of the products . Analysis 
of variance on the ,;eights of the pro.-1.uct ('').ble 11) sLow.d UlD.t 
dehulling ani pr~par~tion of t~le composite har.1 signL.ic'll1t effect 
on the final ueight 0': t'~e product obtained. 'rhe preeence of more 
c0\1pea' in the product "ave a h:1.<-her yicl 1 • This nay be t'le reaS011 
for the sibilificant effect of the ratios on the leiGht or the finished 
lroduct. Tn 1'ra'tice, c'lerefore to obtain a ." '~'hel' ..; ielc. the ar:lOunt 
of cO'TIJea in any pro' uct crn be incref'sed. o~rever , tl is 'lill be at 
the expense of cost. 
The effect of :mllin; las llso Sie"nifieant. TabL 10 S lO', S 
that dehulled see':::' rOOuets ha relativ ly hit'hor "[e'>h",, f".\1.d yield 
than the undehull educt. 
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There Was not L'luch change in the "leights 0: prcxiucts 
prepared from the different gerr1 inated seed:::;. The Mar a table 
therefore shoHs a non-significant effect of germina tion on the 
final Heights of the products . nifferences in Heights of the 
products are due to factors such as dehullinc and ratios of the 
ralT materials in each )roduct . 
4 . 2 . 2 . Steaming and )ryim 
The different sa!rr)les \Tere stean.ed separately in the exhaust 
box . After steaIuing sane of tile steamed products adhered to the 
trays usee. rLis does :"ot usually occur Hhen the stea.; i11G time 
is less than 20 minut3G . Previous 1,1ork on similar P:::'orluct <cev3lop-
ment showed that the best steaming t'me for such proJ.ucts ,iac 10 -
15 minutes (Lensah, 1901). The adhersion of proCLuct::; L1:l.Y therefore 
be due to the long stea ing til. e . 
The extenc' elL stea. .i ng tiJ;li.e also affected the moistu~e content 
of the produc ts. In an attempt to furthel' dry the product to 10,ler 
moisture contents, brmming occurre'. '::'he brorl' nin::; m2.y be due to 
over-cooking of steaned products . BroVTning may also be :ua to 
the prior treatments given to the raw materials. 2hase treav~ents 
being germinntion and fe:rn:entation . Iroteins und c'_rbohy'rates are 
reduced to their "im le .':'orms (Ileptides an:ino ci '. It\co~e) durine 
gsrmimtion. These coml)on!?nts CM enhance brouHing since thuy :::.re 
"he Lain 8tarters of n n-enz~uatic bro nine. 
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47 . 
The product s also formed large agglomerates .,Thich could 
not be br cken up completely during the drying period . The agg l o-
merat e formation affected the yield of products and h~nce t~e 
significant effect of the ratios on yield, since agglanerates 
formation increased iTith increase in covrpea level . 
Coarse and fine fractions of the product vrere obtained. 
Jviclene;e of the hig:l protein content of the coa~se fraction is an 
indication of agelon:orate f01Ta tion by the coupea ccnponont. _lgglo-
merates are also formed easily vTi th hiGh moisture foods. Pre-heating 
by steaming is another factor lIhich aids in agglomerate formation 
(Dovl o et 13.1,1975). The reduction in the yield ul1ich resulted 
par t ly from agglanera tes (Coarse fraction) can be avoided if this 
fract i on is further nilled to finer particles. 
4 .3 'Oro.]Jet Sva1)]etion; I'rotein, 2at and I,oistlire analys:Ls 
'rhe moistu_'e, fat and ;)rotein contents of the dL ~oront samples 
aee s'loi'Tn in T"ble 12 . Coarse and fine fractions of h!1ul1ecl seed 
product viere analysed from their protein content. )"8 to the lao1: 
of products mois ture analysis \Tas done on only dehull,,:~ se-,d samples 
Jehulled and undehulled need nanl)les .Tere an"lysed for t' ei r fat 
c ont ent. 
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Table 12: Loisture, Protein and Fat content of Products 
IIOISTUllli 7 FlOT:;;IN c c' IV FAT /" 
Sample ~" !rine Coarse )ehulled Undehulled 
AD 16.49 ± 0.14 15.41±.0.25 9. 62±.0. 07 2.60±0.91 2.9!B±.0.03 
0 
ED 9.68 ± 0.21 1 5. 64±.0 . 16 10.55±0.41 2.51±0.11 2.62;t,O.41 
0 
CD 8.91 ±. 0.07 19.64±0.28 10 . 96±.0. 53 2 .37±.0.03 2.04±.0.08 
0 
AD 1 11 .87 ±. 0.27 12.55±0.7 9.61±.0.74 2. 27±.0.32 2.31±0.19 
BD1 10.81 ±. 0.69 15.64±0.61 13.40±.0.25 1.9Ql.0.55 2.51±.0.24 
CD 11 .51 ± 0.54 16.93±0.30 13.2S±.0.27 1.4O:t0.07 1.21±O.17 1 
AD2 10.56 ±. 0.67 11 • 02.±.0. 77 9 .4[,±0. 18 1. 9Cl;t9 . 71 3 .35±0.O1 
BD2 13.62 ± 0.17 16. 11 ±.O. 21 1 0. 74±.0. 56 2.31±0.23 2.7O±Q.56 
CD 8 . 81 ± ~.28 16.68:t:,0.38 14.23±0.05 2. 18±.0.04 1.53:1:.0 •06 2 
AD3 16.25:t 0.19 10.7B±.0.05 9.75±.0.69 1.71±.0.03 2.41±.0.33 
lID3 11.9 ±. 0 . 72 14.65±0.65 12. 04±.0 . 71 1.3G±.0.36 2. 62±.1.02 
CD 10.5 ± 0.38 15 .45±.0. 81 9 .48;t0. 52 1.9C±0.86 2. 33±.0.86 
3 
Lean of 2 values ±. standard deviation 
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'L'he moisture cont ent of the products ,lere relatively high aB compared 
to similar dry products eg . ::erelac 30/' and Gari 11.7,0 (~yeson (; Ankrah) . 
Observation from Table 12 irtlicates a slieh t increase in moistu:'e 
content vTi th an increase in the level of corn . The corn used Has soaked 
for 24 hours . 'rhe moisture content of the corn meal \Jas therefore high. 
This may have affected the moisture content of the pro ucts y,ith a hieh 
l evel of corn . 
In attem':lt to reduce the mois ture content to the mini.num, 
products were brOifning. Jecause of the high moisture content, it is 
possibl e that these products nill not stOl'e long. LOITer r.lOiDture levelS 
c an be attained if bro',ining coulet be prevented.. 
The extend ed s t<oaninc time in the processing ald 0 contri buted 
t o the hj;:~h moisture of content of the )roJ.ucto. ?rotein contcmt of 
dehulled seed SarD les were deter;nined. J.'he protein content of the 
c oarse f r 'l-c tioW3 ue~ e also cLeteI'I!linec:. . This .1as to find 0 t i" the 
c ow's e port i on contained IriSh amounts of proteins. ',.'he .TotoinD 0;.' the 
fine fraction increased ~'1~ th an increase in the coupea .Llour 0: the 
bl ends . '2here ~ms a r'ecn)ase in the p(;)l'centage protei"" aG ~er-.wination 
days increased . T"lis ay be attributed to the uSage o=-' rroteins and 
other f o od components by LIlA -roHin£' sho ,t o .n t'le un-~' inatel: seed 
p ro ~uct c ontaining 50: cO-'peu (c 0: ' the protein content ·:2,S ve-7 hi{;h. 
This is bec '1.us e the ::leeds fom "hich th ~roduct la~ la.te Here ot 
germinated PIld also , t ount of cow)ea ir: this bl~n as hi .... h . "fence 
the high :-protein cont lIlt of the r oauct . -,-he percent Jl.'otein of 
the coars e frac ion Was rat er i h. in so e of tie ro,,- ~ts . -,-'hese 
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products w'ere mostly the blends containing 40; and 50, co,r.fJea flour . 
':..'hese products formed ]'lore ugg lOftlerates durins the ste>'fling end dr;:ing 
stages. 
The coupea added to the rmize Has to incr9ase the total 
protein of the product 3l1d also to improve some functional character-
istics. The protein content of maize is 8.8; C;yeson L ALl.:rah, 1975). 
From the protein content c";: the products, there is an increase in the 
percent protein (of l'laize) . '.:.'his iniicated that the cOL'pea hac'. 
supplemented the protein or' the maize since ::.tself decl'eased. in 
protein content. 
The fat content cf tile products are also sho,m in ::'a;)le 12. 
The fat con tent of naize is 3. :'1 and 'eha t of the coupes. is 1.5> 
(.Jyeson 3; lill.krah , 1975) . ~'he cont ents of the products al'(~ be t'Teen 
these values . · The corn fats supplemented t,le co\:pe~\ fats . 
Undehullcd seed rro-:"ucts shm"led a :li,;her rat content than those 
of the dehulled seed ,roducts . :Lhis may be due to the pl'e3enc~ of the 
se:li C08t. l'he germ 0>. the co1Tpea contains come fat3, anl t:lis miejlt 
) 
have added to the hi,:;-her a:'lounts of fat in the unde'll..llled 33 d lrocut . 
11:oart fran this the seed coat of sane varieties of lCE;UL'es(e'. "Ii 'n8. 
unguiculata) have vnxy surfaces (~ejg,.. edeh tanley, 1979}. T'wse 
ua.::y surfaces may have contributed to the hi.,her fat cont'31 t ';'n the 
tmdehull d seed product . he Lac content of the roduct is l-J.ig"'pr than 
t hat of Gari (made from c s3ava). 
Jompnr .;.son of t corn- colme' ,reduct ,Ii t'l G ri reveal::: the 
hieher nutritive value of the ro uct . ", trition lly t19 L 0>1 roduct 
can be uS ~~ instead 0... aJ.'i. 
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The treat ment given to the cowpea sesds Was reflected in the 
fat content of some of the )Toducts. ~ roducts prepared froLl 
unzermina ted cowpea sesds shoued a hieher fat content. ,ithin the 
germinated seed product s, the 2 days ~:errainate 1. sesd pro,luct ha·i 
relatively hit,he:t values. T~ ill also a~)plied to the l)l"oteil1 content . 
Thus in selection of the nQmber of days to ge~ninate seeds(to prepare 
product) in order to obtain an Opt:ilnUlll nutritive value, it is best to 
ger rr.inate for 2 days . 
4 .4 Functiona l ~roperti 9s 
. 4 .1. Hate r .ibsorption of CorWC01mea i'roJuct 
Proteins uhen present in e;[en small amounts Day have 3i(Sl1llicant 
effects on the physical pI' operti es of foods, some or these properties 
are emuls ion stability, f081aing, Hater binding 'lIld solubility. '.2he 
iJroduct prepared hils a high protein content, and t21US may influence 
the functional properties of' the product. There'::'ore stu ies on GOOG 
of t hese characteristics of the :)roiuct uere made. rrhe Hater absorption, 
<'uell in and r-elatinisu tion properties of the product "le::e SL111_ ied. The 
effects of the different treatl ents given to the products on these 
functional characteristics l]ere studied using granhs plotted forIll d9ta 
obtained in the l ab or;ltory analJsis. 
fater absorption of unriehulled seed ororlucts were .. ~her than 
that of th~ d hulled se d product. 'l'he un~,ehulleJ ",eed -'ro .. uet contains 
the seed coat and t liS ~ ht have contributed to the Tater ab~orption 
capaci ty of the pro u ct. he a:esence of fibre 11 other cOh:Jtituents 
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Effect of the l evel of In"redients on '-later absorption 
of corn/cOt'Tnea product 
A' Ungerl!Una ted undehulled seed product 
A Gngerminated (tehulled seed pr oduct 
D' 2 days germinated dehulled seed product 
D 2 days germinate1",'("i ehulled seed prcxiuct. 
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l.U..  
Q. 
~ 
~ 
~ 
0 
C"I 
% 
'0) 
Z -
.-0..  -0- -
A. _.. . 
at -
0 
&n .- ---
_. .... -
U. 
0 2 A 
at 
1&1 
t-
IC(. 
~ 
50 60 70 corn 
50 40 30 cowpea 
LEVEL OF INGREDIENTS% 
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from the seed cOat might have absorbed "Tater. Comparisons of the 
,-later absorption characteristics of a similar product and gari shoued 
that corn/cowpea product d i J not have a high absorption as gari 
(Lensah, 1982) . 
Particle size is alSo a contributing factor to the \Tater absorption 
of products . Pomeranz (1971) showed that flours uj t:l slaailcr average 
particle Size "lould have higher absorption v2.lues because of greater 
specific surfaces. 
Hydra tion ,'JaS also S 11011 e,1 to be more rapid at finer particle 
Size . '~o that to improve the lIater absorrtion capacity of tn.e pro<luct, 
finer particle size should be obtained by further millL:...; ~he ~ rocJ.uct. 
1'he finer particle :c izG ~)l'oduct uill also be more acceptablc 0.8 a 
Heaning food. 
];'ig . 10 il::!.ustrates the incr >c.se in Hater "bsorntion uith an 
increase in gcnaination days. ~timUJ'l \-Tater q,bsorl1iion i.~ obccl'ved 
in the pro:iuct from the tuo day germinated seeds . 3'urther, Fig . 9 
shows that the curves for till' Zen.' inated seed ])ro d'c t3 'ero higher 
on the b'Taph, imlioatin - [. highcr a ,SOl' tion. Thus in practico the 
trent'l\ent of cowpea se:d b cerr.,ination can imrrove tIle 11 tel' a.bsol'p-
t ion capaci ty of }rOCl"cts • 
4.4.2. •, clling and GeL-tinction Charactrlstics 
small omount of sa; ple i& reCJ.uired in the c;wGlling c.et8n.lination . 
SWelling as it relatds to fe pro teins is expansior. accall. c nine., the 
uptake of solvent . .mellin,:- 0; roteins by .tnhibition 0_' r ter is 
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Fig. 10: 
Effect of Germination time on Hater 
Absorption of cOrl'l,/coHPea product 
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3 
w....  
a. 
:IE 
<t 
~'"  
0 
('If 2 
J: 
en 
Z 
0 
.... 
G. 
c.: 
0 
." 
10 
0 
1 
a: 
.IA..oI.I  
~ 
o 1 2 3 
GERMINATION TIME ----)DAYS 
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18 
J 
. 2 
3 
4 
... 
~ 14 
T 
.." 
0 
> 
.Q .U..o..I   10 
au 
~ 
'" 
6 
10 20 30 40 50 60 
TIME --7 MINS 
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Fie. 11: 
~ffect of Gel'!!1inatiol1 on the swelled volume of 
corn/coHpea uroduct 
1, 2, 3 and 4 represent the curves for products 
preparec from 0, 1, 2, and 3 day Germinated dcllulled 
seeds respe~tively. 
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Fig. 12: 
";ffec t of time on suelled volume of cornlco\roea product 
30:' C01-1pea dehulled and ungerminat ed 
2 It " It 
3 cOl'7poa dehulled and lUlgerminated 
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18 - -1 
2 
- 3 
....II 
:E ·1 4 
T...  
0 
:> 
.Q....  
...I 
-II 1 
III 
~ 
'" 
6 
t 
10 20 30 40 50 60 
TIME ---+ MINS 
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important in foods and they impart characteristics suc. as body, 
thickening End viscosity. 
The extent of cold water (mell ing i s governed by tile t:;rarn' l e 
structure and a lso other factors related to the extent of \Tater 
abs orpti on. Thus usually t tere is a high dc[::ree of vTa ter absorption 
corresT)ondillg to a re l atively high sl'Telling activity . 
Figures 11 - 13 'Jere plott ed to shoH the effect of tho treatments 
on sHelling of the product . l~ig. 11 s 01<lS the effect of ::;'Cl'r;:inaticn 
on the silelling ca,Hicity o i.' tile ~roduct. 710;11 the ,:..,ra,)hS , the maxi-
mum srTelled voll~@.d lecreaseu ~'S the Il1li,,-ber of ;erlJination ,_ays 
increased . Eaximum ::luC)llin.:: is observed in t:le ~ r317:1inatec: Geed 
product. Thus adversely germination of the covrpea se<;ds to }'roQuc e 
the product reaucc;s some. imIJortant ch-.:lI'acterictic functivn::: e::p..ccted 
from the prolluct , makinG it ore different from gari, 
" i g . 12 S'lO\'I' the relationship behTe n the :;>I-Pllc-d VOlUllO :nd the 
amount or leve l of cOllpea ~lour prosent . :Llle l~ aximum ~ \1 ~ll~)_'- voLume 
decreased \lith an incr9ase in the level of cOllpea flour. ~hc effects 
0 -,-' the leve l of the COl pea lour or. th'O) ~ 'relle 1 volun" of the proJuct 
r.1:lY be due to the tre'l.tr:J ,nt" uhich ,lere given to the seed~_ prior to 
processing into the flour . ~'heue eff cts beco e pronnmc::.' hen the 
l evel of COl1pell inc 'El'lScs. 'L us ,ince ?8rrnination 0: tile < e~d::: reduces 
the maxi, urn sll;31led V01U ~ , t tere uill be a further re pction L' the 
seed rlm'..r l evel is increased . 
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58 . 
li'ig. 13 : 
~ffect of dehu1ling on sHelling of cordcoupea 
product 
.\ - tn. .: :erhlillat ed , ue~lUl l ed seed sw-ple 
D UngeTIliI13.t ed , lmdehulled seed sample 
30~ COllpea.. 
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22 
~---------------------------------B 
18- ~------------------------------A 
...I 
:E 14 
T 
~ 
o 
> 
6 
10 20 30 40 50 60 
TIME~MINS 
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~;'lell ing r el.q+es to some proteins and as germination l'educes 
the 1 evels of proteins , it uill in turn reduce the swelling capacity. 
In Fig. 13, the undehulleu seeel procut slTelle .... more than the 
fiehulled seed prdduc t. ~he presence of the seed coat contri butete to 
the swelling of the unliehullec1. so?'-' product by addiU;C; other fo dd. 
com~onent (e::;. Iib re) to tho ;1'oduct. 
SvTelling in most of the produts :reach a maxinu.IIl aft r ten 
minutes . This means that the \'Tater absorption antl suolli..TJg cou.9onents 
of the samples reach a saturat ion point a "ter ten [:linutes. '.2he 
initial rate of \later absorption \-Tas hiGh "hem the mol,)cl'J.es uore then 
imbibi ng-watr 3Ilc1. thus ~u<;lling (i.e. 1 - 5 minutes). ',s the sahu'ation 
of 
point \las approache9-, the rate" Hater absorotion ~Tas cl3c::"casoo '"nti l 
it became constant. :c. practic'" tl1erefore the f1a:~ir:lU1l lon£,'th 0:;' time 
to attain a maximum s1Tellec1 vol1.mc. is ton minutes. 
Viscoa.mylo~;ra')hs \Tore run to compa~'e the gela timt . on ch."r1.cteris-
t ics of un~.:-em.inated 3IlL' go n~inate<l seed products. 10, ..;l' Tries .lore 
prepared . 'j'here "Has no ch.,.n e in the vis cosi ty of the ,]r- ,ina ted seed 
products . rio.Jever there liaS a s lk,ht ch9.ll;e in the viscosity of the 
slurry made fr II tho lm~er· .inated seed produc t auring' he holding and 
coolin6 stages . ThJ stw.ll increas,-- in theviscosity L':':.y ')6 a resl,lt 
0':: a (lilute slurry so ill.:. t the starch particle.:' responsible ::-or the 
increase in t.!e visco~L~y ha a lot o~' free space cl l( t!ll'S \,01'e not 
close enouGh to el~t nise . 
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The increase in the unc;eruinated cOl'Tpea sam~)les !:lay be due to 
the presence of more starches in this sample than in the germinated 
seed sElli1ple . (fldj ei ':'mlffi and Jpli ttstoesser, 1976) sholTecL 0. decrease 
in carbohydrates during ,;olTIinati on. This may have led to the cermina-
ted seed sampl e showing no increase in Viscosity. 
The lou and no incrG<l,se in viscosi ty of the slurries u.ay be 
t hat during steaming, gelatinisa tion of the starches occl:l'red . 'i'hus 
there .Tas no further selatinat ion during the heating oeriod in the 
farinograph . 
Previous work done on a smiler nro"uct also shmTed no gelatination 
properties (hensah , 1981) • 
• 5 3ensory .:.'valuation on Corn!cO\f\1ea .?roduct 
Analysis of variance "T:;'S used to analyse the resu 1 ts of the sens ory 
ev~Huat i on of the corn/ cO-"pea product. Table 13, ::;hOl'iS a stJ.!::'i::1ar;:,' of 
t he ah.ilysis . 
'rabl e 13: SUinnlBry 0:' !,l,(iV;i on the ciata from color weasl'.rements 
Source d.f. J S IIL F 
:')ehulling(D) 1 21467 214.67 98.93 ** 
Blend (B) 2 7.2 3.6 1.66 ns 
n X D 2 15.56 7.78 3.6 ** 
!!lrror 84 182.67 2.17 
Total 89 i 420.1 
** siGnificant at 
ns not sir,nific :nt . 
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'I'able 13 shows the different effects of the treatment on the color 
of the prodqct. Jehulling had significant effe c t on the co l or of t he 
product. Analysi s did not S1101'1 any significant eff ect of the differen t 
r a t i os on the color of the product . The three bl ends coul d not be 
separat ed on c ol or basis . 'L'he color of the prodlC ts 1-Tere aJmos t 
i denti cal (with dehulled nnd undehulled sanmle). Thus there HaS not much 
di ffer ence in the sum oJ: the acceptability scores given by the panelists 
on the three ratios . 'rhe 10l"l vElne of the sumnation of these scores 
(for de1m ll ed samples) is an indication of the hieh acceptJ.b:illity 
of the color of the l)roducts. 
hOHever, there w~s a sicnificant effect of dehullinc; on t~lC color 
of the products . '':''he cbhul180. see .. products s11011ed an acccptilDle 
b r ight ye ll o;,.! color, \'1hilst t11e uDdehulled seed products 1",,-, a d~rl: 
color . The uar1.:ness of t:1C unc~chullcd seed pro 'luc '; was mainly 1ue to 
the seed coot. 'i'his presented dark specks in the ,.roduct ,;ivine it an 
undesirable color. 'l'}:lUS the su.', ation of the scores of t~12 uuc.c11l1lled 
seed Plj.oduct were very ~liel1 as compa:;.>ed t. the dehulled seed 'lrooucts, 
t h i s s~.o"s a 10\'T acceptability of the undehulled prohwts ('-'able rr). 
The i n ter action of the ratios and dchulling treat ;ents hQS a 
sienificant eff ec t on the color of the roduct. r;:'his lOans th't t.~e 
effect of dehulling chaIlt eS the col.or of the product at the different 
ratios of cowpea . Th' s i::: obvious by merely obeervillG t e ro:l.uct" . 
The ra tios 1 ith a GTeater amount of ullCcehulled c.ovTpea _lour ::; "O'TOO less 
acceptability . Therefore in uractice , a dehullp seed .flo_.r t.."'ed in 
preparing the products Ti lL be ~ore accc)tablc on the mar et. 
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Table 14: 3umrnary of AlICNA on the effect of v;eI'mination on 
color measuremen ts 
Source d . f S S lIS }<~ 
Germination 3 23.78 7.93 4 .61 
.i!irror 56 96.39 1.72 
Total 59 120.18 
Table 14 further 8ho1'rs a significant effect of Gemination days 
on the color of the product. !Juring the I~ermination t:iIfle there T.-Tare 
sparsely distributed mould {sro~'lth on the seeds, uhich Was unaccer>table. 
As the number of germination clu:/S increased, these gTo1ftll$also intensi-
fied. These ivel'e washed off but the presence of a fel'l of these cculd 
groi'rths lIere still present on the unaehulled seeds . '.i'his had an eLect 
on the color of undehulled seed products maki!l[' them lllaccopcaole . 
IOi~ever these grOivths Ifere completely got rid off in the d. e'mlled seeds 
t hus the high acceptability of the d ehulled seed 11roduct. 
~i.part from the presence of L oUlds, the gerLl'ination r>rocess itself 
Co'1ance the color of the seeds . l'his uas shol.ed by the scores of the 
dehulled s ead products (.: ble vn). T;108e products prepared :rolY' the 
three ay .;er-L3.inr·te d seed~ uave hiGher :JCOl'es and tl ere.L'ore \Tere 
W1aCC ept able. 
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4. 5.2. Fl avor 
Table 15: Summary of ~fOVA on the data from the flavor 
measurements 
Source d. f .<.0-:0'"  VlS F 
.Jehulling CD) 1 31.31 31.31 11.06 ** 
B~end Cn) 2 15.09 7;54 2. 66 n.s 
B J\ D 2 6.86 3. 43 1. 21 N.S 
,lr-ror 84 237.87 2.83 
Total 89 291.12 
Table 16: 0unaary of fif:TCN. on the data of effect of' 
f,erminat ion on flavor 
Source d. f SS t·W" F 
Germination 3 45.41 15. 1";' 3.27 ** 
Drror 56 259 .33 4.63 
Total 59 304.74 
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Analysis show a significant effect of o.ehulli:tJg on the flavor of 
the product (Table 15). 2he level of corn and cOvrpea showed no 
significant effect. Hovrever the sumr.ation of the scoreS (ill '~'able V) 
of the ratios shous a hiGher acceptability of the products uith 10vTer 
levels of cO'fpea. 
The flavor of undehulled seed products were less acceptable . 
Germination also affected the flavor of the product. Ungerminated 
seed product had a desirba.le flavor. One and hiO days .SeTElinated 
seed products ltTere also acceptable . The sum.1ation of the scores for 
the 3 days genni:t1.ated product ,Jas high shovTing a slight unacceptability. 
( 'J:able X). 
Although germination had sane effect on the flavor of the 
product it uas not very undesir able. To obtain a particu lar flavor 
in the products, variations in the dehulling and gennination treat-
ments can be done. 
4 .5.3 .Q£.Qr.. 
Table 17 : ..)U!!lmary of llliOVll. 011 the data from odor meaSU2.'emcnt 
~ource d. f SS I.J F 
Dehulling( )) 1 4b.40 48.40 24.16 *,:-
Blend (3) 2 6.43 3.21 1.605 11S 
B ,D 2 0 .46 0 . 231 0.115 ns 
rror 84- 168.27 2.003 
Tot a 1 89 227.56 
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Tabl e 17 shm·/S that only the dehulling treatment of seeds had. an 
eff ect on the odor of the f .lnal product. The dehulling seed products 
were more a cceptable as compared to the undehulled seed product . The 
panel is ts ,fere able to detect the difference in odor of the tuo sets 
of products . ';'here was no si611ificant effect of the levels or corn 
and coupea on the odor of the products. Any difference in the odor 
may be due to change. ,Iouever, these dif.i:'erence ,vere small and r.:ay 
be neglected . The interaction of the tuo treatJc,ents i.e. blend ruld 
dehulling shovTed no effect _n the od.or of the l)roducts. 'i:hus dehulling 
does n ot change the flavor of the product as the aIllounts of c O':I.:)ea is 
varied . 
Table 18: SummarY of A'~orA on the data of the e:'fect of geruin8,tion 
on 0 or of corn/cowpea 'roduct 
Source d . f SS It.) F 
Germination :3 8.56 2.86 1.63 ns 
&ror 56 97.07 1.73 
Total 59 105.65 
Germination of seeds harl no sit;nificant eL ect on th~ dor of the 
product s (~able 18) . lOl/ever, tne summation of the scores on the 
different germinated seed ;?roduct showed differences althc)I).gh these 
diffcrenc es hai no effect on the acceptablli ty of the roor o. t:le 
p roduc t. 
o. 
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During germination . a nUl.l1ber of changes occur:' in 
the organic and inorganic cons ti tuents of the seed. Organic canpounds 
are the main coDS ti tuents that res'.llt in the f la1Tor and odor of foods . 
~hese compounds may be activated or formed by the process of germination, 
thus giving the difference in odor and flavor of the different day 
germinated seed -prcxiuct . 
4.5.4 General Ac ceptability of corn/colfpea _ roduct 
Tab le 19: Cummary of iU~OV_l. on the data of the general 
acceptabili ty . measurenents 
,)ource d. f SS _'18 F 
Dehulling (D) 1 41.34 41.34 10.88 
Blend 2 4.95 2.47 0.65 ns 
B L D 2 15.63 7. 81 2.056 ns 
8rror 84 319.2 3.80 
Total 89 381.12 
Table 20: ::lumm"lry of ANOVA on_ the data of effect~+p;erminat ion 
on the general accentability of corn/cowpea nroduct 
Source d f co v>-J 1,3 F 
Germination 3 46 . 98 15.66 3.495 
,rror 56 250 .67 4 . 48 
Total 59 297.65 
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Germination and dehulling had effect on the general acce~tability 
of the produ ct. 1'he general acceptability is basical ly the taste of 
the product. Dehulling liaproved the general acceptability of the 
produ ct, since the sumnation of the acceptability (Table VI) scores 
of the dehulled seed products mITe 10\<Ter than that of the l)l1clehulled 
seed products . 'iermination h"d adv-:'I'Se effects on the general 
accepta'oili t y of the )roducts . The hTo and three clay germinated seed. 
products were preferable . 
There 1,faS no s ignificQ,llt effect of tl' e differen t l evels or ra ti os 
on the general acceptability of the ro:lucts (i'; ble 1~). ':'he difference 
shoued in the summation of the scores may be c:ue to CllLillC;:: ami not 
necessari l y the treatrLent ;:;iven . ~To\Tever, in the ae"lUllad see'; pro.luct , 
the a ccept ability Has improved _::, the 8.1G1.mt of cou',)ea incr0~sv<1. ',:'he 
reverse ha~)pened in the l.lndehulled seed Jroluct. It is obvious 'chut 
the covTpea treatment produced :11e difference in the acc :=/cabili ty of 
the product. ..s the level of the unclehulle·l corrpea flavOl" increased, 
the products became les,j acc eptab Ie. 
4 .6 Corndou«h Product 
The prdduct naS prepared from fennented and unferm8ntec corn0.ouch. 
The f unctiona l characteristics of t'le tiro products ,\,Tere cOI::)ared. 
Organoleptic analysis to caupare the acceptability of t' e t 10 products 
.1ere a lso carried out. 
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4 . 6 . 1 vlater absorption B.."t1d 3welling characteristics 
'fabl e 21: "at er absorption of Products 
Samp l e 
Unfermen ted. 1.85 
li'erment ed 0 . 85 
The unfer mented product a bsorbed more water than the fermented 
product as shown in '::'able 21 . T\is vTas also observed in ~'ig . 14. 1'he 
unfermen t ed sample s\lelled more than the fermented product . 
Ferment a t ion cou l d have affected these properties. 'lhe production 
of a lcohol from the metabolism of starches reduces the starch content. 
'.late r abs orp t ion and mvel ling nore characteristics f unctions of starches 
and prot ei ns . In the absence of proteins the degree of Hater absorption 
i s r educed. .:io that the corn! cOITpea ~lhich has a high protein content 
absorbed more \-later than the corndough product. 
The h15h fibre content of the corndough products attributed to the 
r elatively high suelled volu:ne . 
4 . 6 . 2 Ge l atination of the Corn.ou$ .,orou.uct. 
The capp ci ty t o farm ccl..: under practical conditions in an ln11,ortant 
f unctionali ty in many food roteins 'lid starch s. 'n the cornclough 
product, g 1 forIJation is mainly the function of ~tarches, since the 
protein content of corn is very 10\7. There w S 10'lev.;;r .0 incr a8e 
in the vi s cosi t y in any of the roducts . he observ'3.ti n ffiOY b, 
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Fig. 14: 
tlffect of _:ertlentat ion on the .Swe lled Volume 0:( 
Corndough Product 
ll. unfermented corndough product 
B Fermen ted corndough product. 
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21 ,---------------------A 
r-----------------------~B 
18 
6 
f 
10 20 30 40 50 60 
TIME .""N. 
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70. 
attributed to the fact that the 10/_ slurries \fere too dilute, a1'ld 
a l so the produc t may have been over cooked eluring stearnincs. 
4.7 z,ensory .&valua tiOll of GOI'ndough Product 
.3tati stical analysis using the t-test vias used in analysing 
:f:he r esults of the sensory evaluation on the corndough product . 'J.'he 
results of the t-test are sumrnarisel~ in 'i'able 2.;2.. 
4 .7.1 Color 
Scores for the color arlfJ.lysis of the hlo l):coducts inlic::Jtcd a 
hieher acceptability of the unfermented cornllough pro:luct. '-;01'TeVer 
the t value of the data did not sholT any significant difference 'oetueen 
the colors of the tlro proc1ucts . This indicated that the colors of the 
hlo product s VJere sta tisfically equal. 
In observing the products, the fermented product shoued a darker 
color, viliich Has not des i rable . _'erlilentation , from observation had. an 
affect on the color of the product although this .Ias not st ltistically 
significant. 
4.7.2. Odor 
The oo.or analysis of the fennen ted corndoue;h product sholled a 
higher ac ceptability. Hou8ver statistically analysis .... J.L not rcveal 
any difference in the odor of the tuo products. Jurinu fer).lentation , 
alcohol, acid~ and some organic <.;ases are :?roduced . Thase to.::;ether Hill 
al ter tht. overall odor of the fer en'"~d t'roduct . 
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Panelists have sho11ed h:i€h acceptability of the unfermented 
corndough product . 'Ehis ,las indicated by the 10ller value of the 
summati on of scores of unfemented product in 'fabl e ::111. 
4.7.3 . F l avor and General .lcce1)tability 
In Table 22, the t "lJa,lues for flalZor and eeneral acceptability 
of the two products ,'rere not significant. '1'he hypothesis Has rejected 
and the r efore the flavor of the trllO -)roducts ,'Tere equal. 'l'he S3!'le 
applied t o the general acceptability . 
From the sU!lll'tation of the acceptability scores on flavor .:md the 
general acceptability , the unfermented product ,I~S more acceptablo . 
Fer mentation therefore made a Ciifference in the products. 1.'he acids 
and '3.lcohols produced during fermontation gave t11e product a sharp 
and pungent taste . These flavor characteristics are sometimes acceptable 
in some foods . Hmrever in the preva.iling product, these charact3ristics 
r ather reduced the acceptability of the fennented product. 
fable 22: t values of the 3,n&1 'ISis on the corruiou;h ,)roduct 
Color Odor E'la~or G.acceptability 
t - 1.11 36 - 0 . 225 -0 . 822 -1.185 
ns ns ns ns 
72. 
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4.8. Costing 
4.8.1. Costing of corn/co,mea product 
Ratio Cost of Product ¢ /kg 
30 70 84 • 47 
40 60 85.27 
50 50 85 . 83 
Calculations : 
Cost of 2.5kg of cO~1pea - ~160.oo 
'l'o prepare 40:60 blend (150 composite) 
60 g of cOi'Tpea was used. 
Cost 60 x 160 
2500 
¢3 . 84 
Cost of 3kg of corn = 1t120 .00 
90g cost ;3 . 60 
i The total cost of the finished pro,met vTeighing 
87.25g = 3.84 + 3.60 - ~7.44 
1kg of the product cost 
7.44 x 1000 C85.27 
87 . 25 
Cost of the other ratios Here c lculatec. in the sam~ ~T£'y. 
4.8.2. Costing of Gorndou h I-roc1uct 
3kg of corn cost = C120.00 
200g cost cte.oo 
J.~'is yielded 184~ of t',1e pro1uct 
1000g cost = 10 x 8 43.48 
184 
Cost of 1kg of corn(,1OU -h roduct = ct43.4 
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The cost of the products Here relatively hig-h \Then cOIllpared to 
similar products on the market e.g. cerelac. 1kg of cerelac cost 
\!!4-0 .oo , averagely this ;::>roduct has similar nutritional value as 
the corn! coupea product. Some of the nutrient contents of cerelac 
a2:'e as follows: 
Protien 14. 5~ 
Fat 7. 5~ 
Hoisture 3.0~ 
The products hov;rever does not cost too much .ihen compared to Gari , 
Since 1kg of Gari cost ~90.00 on the market. The develo - ed product 
\ wh i ch WaS nlhtritionally better than gari has a 101'Ter cost. Th!(s the 
product can be used to substitute gari. 
The high cost of the procluct lvaS due to the lacl~ of local food 
materia l s on the markets at the time of production of these_'products. 
ance the rall materials iiere scarce, the prices liere high. J:'llis also 
l ed to the prcrluc ti on of a limited am ount of the prol uct • 
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CCNCLUSION 
The germination of seeds in the laboratory lvas successful and 
seeds were germinated w'ith few problems as mould grol1ths on seeds . 
The method of germination does involve simpl e equipments l'1hich can 
be afforded by ~y social class. This means that the use of germi-
nation to improve the nutritional value of seeds for the preparation 
of infant meals Can be possible . '1'h6 sun vTas also effective in the 
drying of the seeds. This methoi can ".oHever be used by only sLlall 
scale processors. 
Infant weaning foods in Ghana ~s usually prepared from corn. 
The protein content of the corn-collpea product \"Jas higher than that of 
corn. This product Ca..Tl therefore be used conveniently by ueanir{,' 
mothers. It c an also be used as a breakfast meal fo::- school children 
and adult s . 
Anal~is on functional properties of the product s"oued that the 
"produc t could not be prepared into Dorrid:;e since it did not shOll much 
gel atinisation properties . r_ouever the ung - ~illinated seed )roduct hoated 
in the farinograph showed a little change in gelatinisation. rhe me.:J.l 
obtained had better flavor and tastes, as compared to the l.mheated 
product. Therefore the me!ll Hill be more acceptable if mothers could 
boil the product for a short time before oaten by the inf~nts. 
The 'Jroduct can be eaten by ..;ohool child. .. 'en nd ,-dults uithout 
prior cooking . _8 the me_l \laS p- pt,le. P'U'11osp.ly for Heanil¥;" ir..fants, 
the ;:roJuct m .. ,-, t oo -rainy. . ini 1.:d ,ro 1:. cts c~n further be ilIad _nt 0 
finer particl es . 
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77. 
?ensory evaluation on the different products sholled a higher 
cceptability of the dahulled seed products. The color , odor and 
flavor Here preferable as cornpared to t hat of the undehulled seads. 
Ungerm inated seed products "Here also more a c ceptabl e . Further 
improvements on th e germinated seed product can increase it s accepta-
bility. 
A s ecom product from corndough Has als 0 !.)rep ax' ed successfully . 
The t racli t ional s teaming method HaS used instead of the exhaust bo;~ ~ 
Ther e vlere a fe1-1 disadvantages in this l1ethOlL. Since cornrl.ough could 
not be spread in trays as in the exhaust . _lgglomerate formation Uas 
more feaSible in this product. .L'lle product vias therefore very COarse 
IkMevl)r, it can be further Dlillecl to brenkdmm larger particles. 
Althoue;h there are problems "lith the tmclitional method of steauling, 
it can be us ed in th e home rather tlE. n the s ophis tica ted exh3.ust '00:: 
whic h is not also availab le even inifue country. 
'1' he proo.uct lost its gelatinisaticn ability and therefore Uas not 
like t he familiar corn p arridge 1111en prepared . The pro·luct sholTe·: qUI'litieR 
of gar i. Sensory evaluation on the fermented and unferaented co,-'ndoV.i-l 
product, S OIled a hid1er a cceptability of the unfermented ~rohlct. ~'he 
color, flavor am od or of the unf I"'l:mted nroduct ~r'JB ore a cceptcJJle . 
'l.'he f'3nneni;el ,roduct "as however sli::;htly acceptable nd furtlcer ir, )l'OVeLlcnt 
on the quality of the product "ill iLi)rove t'ris acceptab ility. 
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The trw products prepar ed can be us ed by any class of the 
population especially infants and chHdren ,-rho need more proteins 
than adults . This .Till improve their health condi tions and therefore 
reduce protein energ"J malnutrtion in both rural and urban. areas. 
6 . Suggestions for further study 
1. Studies to find CLl t the changBs in the content of some vi tal 
vi tamins and amino acids of ~oupea during geI'Llination. 
2 . .,t udi es on the use of the traditional steawing bOiil to prepare 
the conr-c~'Tpea product rather than the exhaust box :o'houlcl be 
investigated . 
'i$. "tulies on storage stability of :>roQuct since !::oisture content 
of the products "ere hiijh. 
4 . Jtudies to improve the quality of undehulled, Germinate: and 
fermented seed products. 
79 . 
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, 
84. 
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APPCJ:TDICwS 
T§,ble j : 'Teic'hts of cow~ea during sundr~ing 
ilne(H) GerminRtion d a v s 
1 2 5 -
')ehulled°  Undehulled ~)ehulled Unde . _)ehu1 Unde . )elml. Lnde. 
° 370 475 436 . 5 547 485 590 343.4 593.4 2 320. 5 419 377 . 5 492.2 424 522.3 293.3 544 
4 261. 5 353.8 262.5 371.0 308.8 386.8 194.5 409 
6 232.5 287.3 221.1 30~ 213.8 263 .0 153 320 . 5 
8 226.7 272 207.3 275.5 200 236.3 12~.~ 246.1 
10 225.9 267.5 206.1 274 198.5 230 .5 127 240 
Change 
in 144.1 207.5 230.4 273 286.5 359.2 216.4 352.71 
feight 
'l'ab1e II: ,later Absor:Qt ion of sl.E:Qles 
Samule gH20/g Samp le Sample 
gH20/ g: ample 
AD 1.99 f\.V 2.52 
0 0 
BD 1.79 BU 2.45 
0 0 
CD 174 CU 2.39 
0 0 
AD1 2.27 AU 1 2. 27 
BD1 2.19 BU 2.10 1 
CD 1.16 CU 2.07 
1 1 
AD2 2.45 AU2 2.70 
BD2 2.26 002 2.50 
CD2 2.13 CU2 2.44 
ill3 2.25 AU3 2.15 
BD, 1.99 1l~3 1.15 
CD,>; 1.73 CC'", 1.91 
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Table III: Color ':'cores of corn/cOlmea Product 
AD1 BD2 CD AU3 BU CU1 2 3 
3 2 2 6 5 4 
3 2 1 5 6 4 
2 2 2 3 5 3 
2 2 2 6 6 6 
2 3 2 6 3 3 
2 2 3 7 8 3 
2 2 2 :3 8 6 
2 4 9 6 7 8 
2 1 2 6 8 4 
2 2 1 7 9 8 
3 3 2 6 9 3 
2 1 2 3 ii, 5 
:3 3 2 5 5 6 
2 2 7 3 8 5 
2 2 4 5 5 5 
34 33 39 77 96 72 
l'able IV: Odor )core s of corn!coitTue,,, Procluct 
AD1 BD2 CD3 1) 1 
m:: CU
2 3 
2 2 3 5 4 6 
2 3 2 5 4 7 
2 2 2 3 3 7 
3 } 3 5 4 6 
3 3 :3 3 3 4 
1 1 1 7 7 7 
2 2 2 3 4 3 
:3 5 6 6 7 3 
2 4 5 2 6 6 
5 6 2 6 7 5 
2 4 ? 7. '1 _"'l 
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86. 
Table V: Flavor Scores on corn/cmrpea Product 
AD1 BD2 CD AU BU cU3 1 2 3 
3 2 1 7 6 5 
2 2 2 1 2 2 
2 4 3 2 4 4 
4 2 1 4 6 7 
4 3 2 6 7 4 
6 2 6 1 3 6 
3 2 3 4 8 8 
3 4 9 2 3 7 
1 3 2 3 3 4 
3 2 2 4 7 6 
2 3 3 2 3 4 
5 5 4 4 5 5 
1 2 6 4 3 3 
4 4 6 5 4 5 
3 3 3 3 4 5 
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87 . 
Table VI: General Accentability scores of corn/co,mea Product 
AD 1 BD2 CD AU BU3 CU1 2 3 
5 5 6 6 7 7 
7 3 6 8 4 6 
2 2 3 2 6 3 
6 6 3 6 5 6 
2 3 3 3 3 3 
2 3 2 3 8 8 
3 2 2 4 6 3 
3 8 9 2 3 6 
3 2 3 4 7 8 
4 2 6 2 3 7 
7 4 2 7 8 7 
4 2 1 4 5 4 
2 4 2 3 3 2 
3 3 1 1 3 2 
3 1 2 4 5 6 
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88. 
Table VII: Data on effect of rrable VIII: Data on ef:.:'ect of 
gemination on the ~ of germination on the odor ...QL 
product (corn/coupea) corn/cowpea product 
AD AD 
0 1 AD2 .AD3 
AD till
0 1 AD2 AD3 
2 3 3 2 2 I 3 2 4 
2 2 2 2 4 4 3 3 
2 3 5 6 6 2 3 3 
1 3 5 4 3 3 3 4 
3 3 4 6 3 3 3 3 
2 2 2 2 5 5 4 5 
5 5 2 5 2 2 3 4 
3 3 3 3 3 3 3 3 
2 2 3 4 5 7 7 5 
2 3 7 6 5 2 2 3 
2 2 2 2 2 3 3 5 
2 3 3 4 2 2 3 6 
1 3 3 3 2 3 2 3 
5 ~ 3 6 2 2 3 3 
2 a 2 6 1 2 4 3 
36 41 49 61 = 47 46 48 60 
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89. 
Table XI: Data on effect of Table X: Da t a on effect of 
germination on the flavor of germination the general accep t-
corn/cormea product ability of corn/cowpea product 
AD AD1 AD 2 AD) .ill 0 AD1 AD2 _U) 66 0 
1 2 4 6 2 2 6 9 
) 2 7 ) 5 ) 6 ) 
8 7 6 7 :3 2 ) ) 
2 4 7 7 4 ) 6 4 
2 9 9 9 2 ) 2 2 
2 4 9 9 4 5 5 5 
6 8 8 8 2 2 ) 4 
6 5 5 ) 4 5 ) :3 
4 2 ) :3 7 7 6 6 
2 4 5 4 6 4 9 8 
) 2 2 2 :3 :3 9 9 
2 4 5 5 2 6 7 7 
5 ) 5 4 8 7 7 7 
2 ) ) 2 2 2 6 :3 
4 2 4 7 2 ) 7 9 
52 55 80 79 56 57 84 82 
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90. 
Scores on qualities of corndough llroduct 
'rable XI: Color scores Table .(II: Odor scores 
Unfermented Fermented Unfermented Fermented 
3 6 3 4 
6 8 6 9 
2 3 2 3 
7 8 2 3 
3 3 3 3 
5 7 7 7 
3 5 2 
2 4 5 4 
5 5 5 4 
4 6 4 6 
3 3 4 2 
2 8 3 5 
7 6 5 3 
3 8 3 3 
7 4 
62 84 56 61 
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Table XIII: '.i'able ~:IV: 
Flavor scores General acceptability 
Unfermented Fermented. Unfermen ted 
7 . ?ermented 
3 3 2 2 
2 6 2 4 
5 :3 2 :3 
2 :3 2 3 
4 4 4 4 
3 4 2 :3 
:3 7 4 7 
2 :3 :3 4 
6 :3 6 :3 
8 :3 8 7 
:3 7 :3 2 
4 :3 4 3 
2 3 2 6 
5 3 4 8 
4 8 6 8 
6 
56 66 54 67 
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QUEST I ONHAIRE FOR Sj;USOjty 31T AIDATION 
Product : •••••• 
Name: ••• . . . . .. Dat e:. . . . . . . 
You halle been given the follm'ring products to eValuace .The 
questionnaire is in two par ts, 
Section A 
Please express your degree of acceptability of the dry products 
,lith respect to 
color b) odor 
Use the following scale to eXllress your accG:ptance 
1 • 3xtremely acceptable 
2. Very acceptable 
3. lIoo.erately acceptable 
4. ) lightly acceptable 
5. 1.,eutral 
6. ,-,1i&1ltly unacceptable 
7. r oderately unacceptable 
8 . Very unacceptable 
9. L~remely unacceptable 
Trite the sample code nlJ.IniDer and score w:lich best describes your 
reaction to the product for a given q,uali ty attribute i-l the appropl'i" te 
space. 
Code No. 
polor scores 
iCdor scores 
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93 . 
Section B 
Pl ease evaluate the products by eating and express your degree 
of a cceptability 'Tith respect to 
1::l, ) Fl avor 
b) General acce~tability 
I Code :LTo . 
"'lavor sc ore s 
Genera l a ccppta. I