Effect of processing on nutritional quality of finger millet - cowpea formulations

Abstract

Fingermillet (Eleusine coracana) and cowpea (Vigna unguiculata) were blended in proportions of 100:0, 70:30, 60:40 and 50:50, millet to cowpea, respectively. Incorporation of cowpea to millet flour increased the protein, phosphorus and sodium content of the flour. Malting of the millet and roasting of cowpea prior to blending led to reduction in paste viscosity and improvement in gruel acceptability. It was concluded that a process consisting of malting of cereals followed by blending with an appropriately processed legume could serve as a simpie, low cost technology for improving the protein and energy density of cereal based gruels.