Production and Quality Evaluation of Pounded Yam Flour Substituted with Cowpea Flour

Asian Food Science Journal 2026 Open access

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Authors: Allbright Ovuchimeru Amadi, Chinyere Winifred ADIGWE, Olaoluwa JOLAOSO, Banimibo-Ofori DAFFE
DOI: 10.9734/afsj/2026/v25i2856
Cited by: 0

Abstract

The main objective of this study was to produce and evaluate the quality of pounded yam flour substituted with cowpea flour. The yam and cowpea flours were prepared and mixed at the ratio of 90:10, 80:20, 70:30, 60:40 and 50:50 for samples A, B, C, D and E respectively, while 100% yam flour was tagged sample F, and served as control. Physicochemical and functional properties, proximate and mineral compositions of the flours, as well as sensory properties analysis of the stiff dough was determined using standard methods. There was significant difference (p

Fields of Study & Subjects

Food composition and properties Food and Agricultural Sciences Seed and Plant Biochemistry

Publication details

Journal / source
Asian Food Science Journal
Volume
25
Issue
2
Pages
62–75
Publication date
7 February 2026
Language
EN