P. Jirapa et al., Nutritional quality of germinated cowpea flour (Vigna unguiculata) and itsapplication in home prepared powdered weaning foods, PL FOOD HUM, 56(3), 2001, pp. 203-216
Amino acid profiles, protein digestibility corrected amino acid scores (PDC
AAS), chemical scores, essential amino acid indexes, and calculated biologi
cal values of control-cowpea flour (CCF), germinated cowpea flour (GCF) pre
pared from cowpeas germinated at 25 degreesC for either 24 h or 48 h and we
aning foods prepared from cowpea flours were determined. Locally available
rice, cowpea flour, banana-pumpkin slurry, and skim milk powder and sucrose
in the ratio 35:35:15:15:5 were used to formulate weaning food containing
not less than 15% protein. The ingredients were cooked into a slurry and ov
en-dried to produce flakes. The nutritional and sensory qualities of the we
aning products were evaluated. Germination had little effect on the amino a
cid profile of cowpeas. In vitro protein quality and starch digestibility w
ere improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowp
ea flour (GCF) weaning food was higher (55.49%) than CCF-weaning food (46.7
4%). Vitamin A activity in 24 h GCF weaning food was higher than in CCF-wea
ning food. In vitro starch digestibilities of 24 h GCF and 48 h GCF-weaning
foods were higher than that of CCF weaning food. The 24 h GCF-weaning food
which had a higher overall acceptability score by sensory panelist than 48
h GCF and CCF-weaning food is recommended for household consumption.