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Item Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour(International Research Journals, 2011) Olapade, A. A.; Aworh, O. C.; Oluwole, O. B.Biscuits were produced from blends of acha and cowpea flours. The blends were 100%, 90%, 80%, 70% and 60% acha with cowpea flour to make 100% in each. Proximate composition, trypsin inhibition activity, functional properties including water absorption index, fat absorption index, gelation capacity, bulk density and emulsifying capacity of the blends were determined. Biscuits were produced from the blends. Trypsin inhibition activity, physical properties of the biscuit including break strength, spread ratio, comparative colour analysis and sensory properties of the biscuits were investigated. The results indicated that both protein and trypsin inhibition activity of the blends increased with increase in the amount of cowpea flour substitution. However, significant (p<0.05) reduction in trypsin inhibition activity was noted in the biscuits. Samples with 10% and 20% cowpea substitutions compared favourably with all wheat biscuit in all sensory attributes.Item Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours(Research Publisher, 2012-05) Olapade, A. A; Aworj, O. C."Complementary foods were formulated from fonio and cowpea, indigenous cereal and legume grains respectively. Both fonio and cowpea grains were prepared into flours. Blends of 50:50, 60:40 and 70:30 (w/w) fonio and cowpea flours respectively were 'prepared. The blends were conditioned to 22% moisture content (dry basis) by adding calculated distilled water and 5% vegetable oil was thoroughly mixed with each blend. The blends were separately extruded using a single screw extruder at 140 •C barrel temperature. The raw samples and extrudates were evaluated for proximate composition including crude protein, crude fibre, ash, fat, moisture using standard AOAC methods and trypsin inhibition activity using a recognized method. Nutritional quality of the extrudates was determined using rat feeding method. The animals were fed compounded experimental and control diets for 28 days. They were sacrificed after the experiment and their internal organs were removed and weighed. The results observed in this study revealed that blends of fonio and cowpea flours produced good complementary foods in terms of proximate composition especially protein content which increased with increase amount of cowpea in the blends. Protein content of formulated foods were 16.5- 20.3% compared to 7.91%' value for fonio alone. Trypsin inhibition activities were drastically reduced in the extrudates by 81-82% compared to the raw blends used to prepare them, Protein quality evaluation revealed that the extrudates compared favourably with casein diet at 10% isonitrogenous protein level in all attributed studied. The extrudates had high protein quality and can support the growth of infants in developing countries."