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The use of cowpeas (Vigna unguiculata) in improving a popular Nigerian weaning food

Published online by Cambridge University Press:  09 March 2007

Oyus A. Oyeleke ,
I. D. Morton  and
A. E. Bender
Oyus A. Oyeleke
Affiliation:
Department of Food Science and Nutrition, Queen Elizabeth College, University of London, Campden Hill, LondonW8 7AH
I. D. Morton
Affiliation:
Department of Food Science and Nutrition, Queen Elizabeth College, University of London, Campden Hill, LondonW8 7AH
A. E. Bender
Affiliation:
Department of Food Science and Nutrition, Queen Elizabeth College, University of London, Campden Hill, LondonW8 7AH
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Abstract

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1. A weaning food commonly used in Nigeria was simulated by mixing processed sorghum (Sorghum bicolor) with skim-milk powder (830: 170, w/w).

2. Replacing 310 g/kg sorghum with processed cowpeas (Vigna unguiculata) resulted in an increase in protein content from 96 to 113 g/kg and an increase in biological value of the protein from 0.74 to 0.87.

3. The two mixtures were compared with an established commercial baby food by a panel of Nigerian mothers and all three foods were found to be equally acceptable.

4. Processing the cowpeas by pressure cooking followed by roller-drying reduced the trypsin-inhibitor content to minimum levels.

5. It is concluded that the protein content and quality of the weaning mixture popularly used in Nigeria could be improved by partially replacing the sorghum with cowpeas.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 54 , Issue 2 , September 1985 , pp. 343 - 347
Copyright
Copyright © The Nutrition Society 1985

References

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