Nutrients and sensory properties of cooking banana (Musa acuminate)-cowpea (Vigna unguiculate) pudding for household utilization

The study investigated the nutrient mineral and sensory properties of cooking banana-cowpea pudding. Four objectives were raised and the products were in different percentages of 100% cooking banana as the control, 90% cooking banana and 10% cowpea, 80% cooking banana and 20% cowpea, 70% cooking banana and 30% cowpea, 60% cooking banana and 40% cowpea with the addition of water (900ml), onion (20g), pepper (20g), stock cube (8g), vegetable oil (45ml), salt (2g). Nine-point hedonic scale by 20 respondents was used and tested with ANOVA. The result for the proximate composition showed ranged for moisture at 53.35% to 58.56%, 1.54% to 2.24% for ash, 8.19% to 8.91% for fat, 2.84% to 4.79% for crude protein, 5.53% to 8.77% for crude fiber, and 17.40% to 27.75% for carbohydrate. The result for the mineral ranged from 8.68 - 22.39 for Iron, 7.86 - 21.20 for calcium and 2.65 - 4.53 for zinc. The result of the sensory evaluation showed that sample CBE was the most preferred. In conclusion cooking banana - cowpea pudding can be produced successfully. It was recommended that cooking banana - cowpea pudding should be used to improve and expand household menu and for entrepreneurial and wealth creation in Nigeria.