ABSTRACT

Protein Efficiency Ratio (PER) and Digestibility Coefficient (DC) of extruded snack from blends of cowpea and cocoyam were evaluated. Snack were produced from different blends of cowpea: cocoyam (90:10,70:30, 60:40) composite flour respectively and S90 and SI00 as positive (protein rich diet) and negative (basal diet) control respectively and used to feed rats. The results show that the Protein Efficiency Ratio ranged from 1.76 to 2.25 for blends of cowpea: cocoyam, 3.03 for positive control and 0.95 for negative control and Digestibility Coefficient ranged from 86.61 to 88.10 % for blends of cowpea: cocoyam, 91.26 for positive control and 53.02 for negative control. The proximate composition ofthe snack ranged from 9.98 to 10.21 % (moisture content), 3.03 to 16.51 % (crude protein), 32.82 to 33.36 % (fat), 1.12 to 3.19 % (crude fibre), 0.85 to 3.87 % (ash content) and 32.89 to 52.23 % (carbohydrate). Functional properties of flour ranged from 0.32 to 0.40 g/ml (bulk density), 4.07 to 4.33 g/m (water absorption capacity), 3.01 to 3.19 g/m (oil absorption capacity), 1.19 to 1.57 g/ml (swelling index) and 86.67 to 97.33 °C (gelatinization temperature). Anti-nutrient content offlour ranged from 0.00 to 0.49 mg/kg (oxalate), 0.00 to 0.33 mg/kg (phytate), 0.00 to 2.49 mg/kg (hydrogen cyanide) and 0.00 to 1.31 mg/kg (trypsin inhibitor). Sensory properties of snack ranged from 5.52 to 7.29 (appearance), 6.06 to 7.23 (taste), 6.50 to 7.20 (texture), 5.94 to 6.83 (aroma) and 6.25 to 7.06 (general acceptability). This study has shown that snack produced from cowpea and cocoyam blend is highly digestible and well absorbable by the body for growth, metabolic activities and other nutritional benefits.