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Research Paper | Food Science | Sierra Leone | Volume 13 Issue 1, January 2024 | Popularity: 5.4 / 10

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The Proximate Composition of Flour Made from Soybean, COWPEA, CFO 289 Cassava, Yellow Cassava and CFC00414 CASSAVA

Abibatu Turay Kromah, Sallu Karteh, Amis Cecelia Merchant Nah, Naomi Padmore, Theresa Wilson, Sub Ah Mulbah, Georgiana Allie

Abstract: The aim and objective of this research was to analyze the proximate content of Soybean (Glycine max), Cowpea (Vigna Unguiculata), CFO 289, Yellow cassava and CFO 0414 in other to explore its nutritional values and storage condition for local food processors in Liberia. Crops analyzed were Soybean (Glycine max) flour, Cowpea flour, and cassava flour of three improved varieties: CFO 289 cassava, Yellow Cassava and CF0414 cassava where obtained from Central Agricultural Research Institute (CARI), Liberia and outreach farmers in person of Joseph KF Jorkeah Bong County. While soya beans and cowpeas products were purchased from the local markets. Standard procedures of Animal nutrition Laboratory Njala University were followed to analyze the proximate compositions of Soybean (Glycine max), Cowpea, CFO 289, Yellow cassava and CFO 0414. The carbohydrate content was calculated from moisture content, ash, crude fat, crude fibre, and crude protein. The analysis indicated that Soybean (Glycine max) have higher protein content (33.49%) then Cowpea (19.92%) and the three cassava varieties presented low protein content with non-different statistical CFO 289 (3.28%), Yellow cassava (2.85%) and CFO 0414 (2.75%). The result revealed fat content for Soybean (Glycine max) 15.23%, Cowpea 2.48%, CFO 289 0.40%, Yellow Cassava 0.60% and CFO 0414 0.57%, the fat content of Soybean (Glycine max) was seven time greater than Cowpea and twenty-five times higher than each of the three cassava flour varieties used. Also the fiber content shows no much variation between Cowpea (Vigna unguiculata) 3.67%, CFO 289 3.93%, CF0414 3.23%, but Soybean (Glycine max) 7.93% and Yellow Cassava 4.53% fiber. The result revealed the flour moisture content within range for storage as 14% moisture content is consider the maximum for flour storage.

Keywords: proximate composition, Soybean (Glycine max), Cowpea, Cassava, flour

Edition: Volume 13 Issue 1, January 2024

Pages: 1624 - 1627

DOI: https://www.doi.org/10.21275/ART2020459

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