Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends.

Abiola Folakemi Olaniran, Clinton Emeka Okonkwo, Omorefosa Osarenkhoe Osemwegie, Yetunde Mary Iranloye, Yemisi Tokunbo Afolabi, Omokolade Oluwaseyi Alejolowo, Charles Obiora Nwonuma, Toluwanimi Esther Badejo

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Article in International journal of food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

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5citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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3 · Its place in the literature

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5 citing papers in PubMed.

Transition from fermentation to precision fermentation: Role in sustainable food system.Biotechnology reports (Amsterdam, Netherlands) · 2026
Review
Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips.Journal of food science · 2025
Article
Enhancing Quality Characteristics of Buckwheat (Scientifica · 2025
Article
Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix.Scientific reports · 2024
Article
Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement.Nutrition and metabolic insights · 2023
Article

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5 · Who and what money

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8 authors.

Abiola Folakemi OlaniranDepartment of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.ORCID https://orcid.org/0000-0001-8212-862X

Clinton Emeka OkonkwoDepartment of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.

Omorefosa Osarenkhoe OsemwegieDepartment of Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria.

Yetunde Mary IranloyeDepartment of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, P.M.B. 1001 Omu-Aran, Kwara State, Nigeria.

Yemisi Tokunbo AfolabiDepartment of Industrial Chemistry Programme, Department of Physical Sciences, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria.

Omokolade Oluwaseyi AlejolowoDepartment of Biochemistry, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria.

Charles Obiora NwonumaDepartment of Biochemistry, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria.

Toluwanimi Esther BadejoDepartment of Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu Aran, Nigeria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (

Identifiers

PMID33195686

DOI10.1155/2020/8873341

PMCPMC7641669

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