PRODUCTION AND EVALUATION OF BISCUIT FROM WHEAT FLOUR AND PRETREATED COWPEA SEED COAT
Abstract
Seed coat of cowpea (Vigna unguiculata) generated in large quantities during dehulling is usually
discarded as waste in Nigeria despite its relatively high nutrient profile and therapeutic properties.
Evidence abound that anti-nutrients in legumes are highly concentrated in their seed coats. This
study, therefore, evaluated effects of pretreatment (soaking in sodium bicarbonate) on the seed
coat of cowpea on its nutrient, phytochemicals, minerals, antioxidant and anti-diabetic properties
with the aim of promoting it as ingredient in functional food formulations.
White cowpea seeds were procured locally. The beans were soaked in water (28±2 ˚C,
30mins), dehulled to obtain seed coats and soaked in sodium bicarbonate (1h). Dried seed coats
(55 ˚C, 4h) were milled to obtain flour for this study and sieved (600µm). Biscuits were produced
from formulated composite flour (wheat flour: pretreated cowpea seed coats in ratio 100: 0, 95:5,
90:10, 85:15 and 80:20). Biscuit samples were evaluated for proximate, phytochemicals,
antioxidant activity (DPPH and ABTS), minerals, digestibility of starch and protein, anti-diabetic
(alpha-amylase and alpha glucosidase) and sensory properties. Data generated were subjected to
Analysis of Variance to determine level of significant difference while means were separated by
Duncan multiple range at p
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