The Effect of Maize-Cowpea Blends on Complementary Food Nutritional Quality

The Effect of Maize-Cowpea Blends on Complementary Food Nutritional Quality

Alemu Aylate M.Sc in Agroforestry and Soil Management, B.Sc in General Forestry

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Abdulkarim Mohammed

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Gizachew Shiferaw

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Aklilu Bajigo

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1 Wolaita Sodo University

GJSFR Volume 16 Issue I2

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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

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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Not applicable for this article.

Alemu Aylate. 2016. \u201cThe Effect of Maize-Cowpea Blends on Complementary Food Nutritional Quality\u201d. Global Journal of Science Frontier Research - I: Interdisciplinary GJSFR-I Volume 16 (GJSFR Volume 16 Issue I2): .

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GJSFR Volume 16 Issue I2
Pg. 43- 50

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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GJSFR-I Classification: FOR Code: 111199

Submission ReceivedAugust 1, 2016
RevisedAugust 1, 2016
Peer Review Double Blind
Handling Editor
Accepted August 30, 2016
Published September 12, 2016

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v1.2

Issue date

November 6, 2016

Language

English

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Total Score: 103

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Subject: Global Journal of Science Frontier Research - I: Interdisciplinary

Authors: Abdulkarim Mohammed, Gizachew Shiferaw, Aklilu Bajigo (PhD/Dr. count: 0)

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