PROXIMATE COMPOSITION AND PHYTOCHEMICAL PROPERTIES OF “EKURU” PRODUCED FROM COWPEA AND SOYBEAN BLEND
Abstract
This study aimed to investigate the utilization of cowpea in combination with soybean for the production of steamed cowpea paste “Ekuru”. For these preparations cowpea used in different ratio for the substitution of soybean. The samples were processed into paste using traditional method the pasted samples were subjected to proximate analysis and the local products produced “Ekuru” were subjected to proximate and anti-nutritional analysis. The results of proximate analysis showed that the nutritional composition of the samples increased as the proportion of soybean substitution increased. This research work showed that the combination of cowpea and soybean, in the investigated proportion, can be used to produce “Ekuru” of acceptable sensory quality and improved proximate composition.
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