The Effect of Maize-Cowpea Blends on Complementary Food Nutritional Quality
The study was conducted with the objective of improving Food nutritional quality in Complementary food through Maize-Cowpea Blends. Maize (Melkassa 7) and two cowpea varieties (Asebot and Bole) were collected from Melkassa Agricultural Research Center. 100 seed weight, volume and density measure of two cowpea varieties were done. Sample preparations were done after cleaning, soaking, dehulling (cowpea), milling, and sieving. Proximate composition analyses were done for grains. And a 25.07%, 21.20% and 10.14% protein contents; 3.71%, 2.61% and 1.01% ash content were observed on Asebot, Bole and Melkassa 7 (Maize) respectively which are significantly different at P<0.05. Based on this, Asebot variety (cowpea) was selected and blended with maize (Melkassa 7) to 67:33 (maize-cowpea) ratios to achieve protein need in the complementary food produced. Further sample preparations were done by blending, fermenting for 0 hr, 24 hr and 48 hr, tray drying for 24h, and making flour. According to the analysis, protein and ash were significantly increased at P<0.05, while carbohydrate, fat, and fiber decreased. Mineral content, Fe, Zn and P between blends with fermentation time was increased at 6.395 to 7.245, 3.01 to 4.25 and 229.94 to 238.94 mg/100g respectively. With fermentation time, phytate and tannins content was decreased at 54.50% and 34.12% respectively. Except Fe, all minerals were bioavailable and effect of fermentation was observed. Fermentation had a significant (p<0.05) increasing effect on titratable acidity, dispersibility whereas; decreasing effect on, pH, bulk density, water absorption, & oil absorption. (ScMF)24 have scored highest sensory values 8.2, 7.7, 8.4 and 8.1 for color, aroma, taste and overall acceptability, respectively. Steam treatment, fermentation and utilization of yellow maize has significantly affected the product performance. In general, Fermentation and steamed cowpea fortification caused an increase in protein, ash, TTA, and improve mineral
