Abstract
Sorghum-Cowpea and Millet-Cowpea composite flours were produced at 70:30 cereals to legume ratios. Functional properties, proximate composition, amino acids profile and protein quality of the flours were determined. The flours were then used to produce tuwo (a stiff porridge made from flours of cereal grains, consumed in different forms across Africa and Asia), and the textural properties and acceptability of the tuwo were evaluated. Cowpea addition at 30% has significantly increased Water Absorption Capacity, Least Gelling Concentration and Gelatinisation Temperature but has no significant effect on Swelling Capacity and Bulk Density. The treatment has significantly increased the ash and protein contents but has no significant effect on fat content. Curiously, Carbohydrate content and Energy Value were significantly reduced. Methionine, tryptophan and valine contents of the samples were significantly increased by 30% cowpea addition. Protein Efficiency Ratio (PER), Essential Amino Acids Index (EAAI), Biological Value (BV) and Nutritional Index (NI) all showed significant increases at 30% cowpea addition. The textural properties of the tuwo samples showed remarkable trends. The cooling time of tuwo and its index of hardness correlated positively (r ˂ 0.9) and fit well into a linear polynomial curve. The hardness of tuwo at any temperature can be estimated from the linear equation with good accuracy. The overall acceptability of sorghum and millet tuwo with 30% cowpea addition did not show any significant variation from control samples indicating that tuwo made from complemented cereal flours is acceptable to the consumer.
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