Effects of Added Slow-Release Pelletized Edible Essential Oils on the Chemical Composition and Sensory Evaluation of Stored Cowpea Grains
Zuwaira, Mohammed Abdulhamid *
Department of Home Science Management, Faculty of Agriculture (Shabu-Lafia Campus), Nasarawa State University, Keffi, Nasarawa State, Nigeria.
Adgidzi, Eunice Asheobin
Department of Home Science Management, Faculty of Agriculture (Shabu-Lafia Campus), Nasarawa State University, Keffi, Nasarawa State, Nigeria.
Ajayi, Folorunso Abiodun
Department of Agronomy, Faculty of Agriculture (Shabu-Lafia Campus), Nasarawa State University, Keffi, Nasarawa State, Nigeria and Department of Agronomy, Faculty of Agriculture, Federal University of Lafia, Nasarawa State, Nigeria.
Ayo, Jerome Adekunle
Department of Food Science and Technology, Faculty of Agriculture, Federal University, Wukari, Taraba State, Nigeria.
Anayo C. Etonihu
Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nasarawa State, Nigeria.
Olobayo O. Kunle
National Institute for Pharmaceutical Research Development, Abuja, FCT, Nigeria.
Shehu A. Rahman
Department of Agricultural Economics and Extension, Faculty of Agriculture, Federal University of Lafia, Nasarawa State, Nigeria.
Kafayat O. Ajelara
Department of Zoology and Environmental Biology, Lagos State University, Lagos, Nigeria.
Samson O. Okunade
Nigeria Stored Product Research Institute, Ilorin, Kwara State, Nigeria.
Akindele O. Ogunfunmilayo
Nigeria Agricultural Quarantine Service, Abuja, FCT, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The study evaluated the effect of pelletized clove, West African black pepper (WABP) and ginger oils on chemical composition and sensory attributes of cowpea grains stored in jerry can and galvanized tins for duration a duration of 4 months. Each 100g of cowpea grains were treated with pelletized WABP, clove and ginger at four concentrations: 0.0 g (control), 0.50 g, 0.75 g, and 1.00 g. Chemical composition (proximate, minerals and anti-nutrient) of the treated cowpea with pelletized WABP and clove was analysed, Sensory attributes of boiled treated cowpea grains with WABP, clove and ginger were also assessed using a 9–point hedonic scale using a standard methods, Data were collected at the end of every 28 days. Sensory attributes of WABP oil treatments produced superior aroma (6.77%), taste (7.08%), and overall acceptability (7.30%) compared to clove oil and ginger treatment, cowpea grains treated with clove and WABP oils had significant (P<0.05) effect on moisture (14.52-15.25%), fiber (0.97– 2.18 %), carbohydrate content (61.65-65.04%) at end of 4 months of storage. Both oils improved zinc (4.04-4.79%), magnesium (4.03-4.79%) and phosphorus (4.24-4.57%) and reduced anti-nutritional factors: oxalate (0.15-0.20%), tannins (0.17-2.10%), trypsin (0.43-0.62%), saponnins (0.01-0.39%), phytate (0.01-0.11%) although phytate levels remained unchanged. Jerry cans were more effective than galvanized tins in maintaining lower moisture levels (14.61%) and higher carbohydrate content (63.73%). These findings showed that pelletized WABP at 0.25 enhance sensory appeal, clove at 1.00g, and WABP at 0.05g, 0.75g gave the best performance in terms of its effects on the proximate composition, enhanced minerals content, and played an important role in reducing anti-nutritional factors of the stored cowpea grains.
Keywords: Cowpea grains, clove, nutritional quality, storage materials, WABP