Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices

Abstract

Cowpea (Vigna unguiculata), a legume generally consumed in Nigeria, is an inexpensive source of protein which can be processed into many traditional domestic and industrial foods. Spices possess health and organoleptic properties. Germination improves the nutritional properties of foods. The combination of spices with germinated cowpea can be used as functional food to boost immunity and alleviate protein malnutrition. This study examined the quality and sensory acceptability of cooked soup made from germinated cowpea with added spices. A D-Optimal mixture design approach was employed to formulate twenty-five experimental runs for different levels of germinated cowpea flour and spices. The proximate, mineral composition and sensory analysis of its soup were evaluated according to a standardized procedure. The ranges of values for moisture, crude protein, total ash, crude fibre, crude fat and total carbohydrate of flour blends were 10.16-15.97%, 8.76-10.55%, 1.56-4.01%, 7.91-10.62%, 3.6-4.98%, and 59.28-62.88% respectively. The mean values varied from 31.24-121.17 mg/100g, 116.61-163.14 mg/100g, 1.99-3.17 mg/100g, 0.02-0.29 mg/100g, and 1.45-1.05mg/100g for calcium, magnesium, iron, lead and zinc respectively. The score of sensory attributes of soup ranges from 4.80-6.74, 4.86-6.84, 5.02-5.80, 5.45-7.24, 4.88-5.98, and 5.48-6.70 corresponding to appearance, aroma, thickness, taste and overall acceptability respectively. The results showed significant variations (p≤0.05) in the proximate, mineral composition of flour blends including the sensory attributes of the soup. Moreover, the spice blend significantly (p≤0.05) elevated the concentration of crude protein, total ash, crude fibre and crude fat of the flour blends. There was no significant effect (p≥0.05) on the total carbohydrate content between the blends and control. The incorporation of spices resulted in a notable improvement in the taste and aroma of the soup made from the blends. Therefore, the enriched soup has potential health benefits because of the increased nutritional value which could help to improve the nutritional wellness of individuals.