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RESULTS AND DISCUSSIONS ON COWPEA BISCUITS

4. RESULTS AND DISCUSSIONS4. RESULTS AND DISCUSSIONS In the present study two kinds of biscuits- refined wheat flour biscuit and cowpea biscuit were formulated to provide equal amount of calories i.e. 500 Kcal. The nutrient composition, sensory qualities and cost of refined wheat flour and cowpea biscuits were analyzed. An intervention trial was conducted to see the effect of cowpea biscuits on nutritional status of preschool children.The results obtained are presented and discussed under the following heads and subheads: 4.1 Formulation

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ABSTRACTABSTRACT OF COWPEA BISCUITS

ABSTRACTABSTRACT The present study was undertaken to determine the effect of supplementation of cowpea biscuits on nutritional status of pre-school children. Hundred gram each of cowpea biscuits having 70% incorporation of cowpea flour (CB) & refined wheat flour biscuit (WB) biscuits,  providing 500 kcal each, selected for supplementation were subjected to nutritional quality and cost analysis. In the intervention trial to see the effect of supplementation of CB over WB and non-supplemented group, three groups, each consisting of randomly selected

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LITERATURE CITED OF COWPEA

LITERATURE CITED Abbey, B.W. and Ibeh, G.O. 1988. Functional properties of raw and heat processed cowpea (Vigna unguiculata) flour. Journal of Food Science. 53(6): 1775-1777. Adom, T.; Steiner A.M.; Sakyim D.E. and Anderson K.A. 2010. Effect of fortification of maize with cowpea and iron on growth and anaemia status of children. African Journal of Food Science. 4(4): 136-142. *Ahlawat, I.P.S. and Shivakumar, B.G. 2005. Kharif pulses. In: Prasad, E. ed. Textbook of field crops production. New Delhi, Indian Council of

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CONCLUSION ON COWPEAS BISCUITS ON NUTRITIONAL PROFILE

5. SUMMARY AND CONCLUSION The present study entitled ‘Effect of supplementation of cowpea biscuits on nutritional profile of selected preschool children’ was studied and results derived from the present study are summarized and concluded in this chapter. Hundred grams of each of cowpea biscuits with 70 per cent incorporation of cowpea flour and refined wheat flour biscuits provided 500 Kcal each day each child and was therefore selected for supplementation. The overall acceptability score for cowpea biscuits with 70 per

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METHODS AND MATERIALS USED IN COWPEA

3. MATERIALS AND METHODS 3. MATERIALS AND METHODS The various materials which were utilized in this investigation and the experimental procedure adopted are discussed under the following heads and sub heads: 3.1 Procurement of raw materialCowpea and refined wheat flour for the research work were procured from local market, Pantnagar, Uttarakhand. Apart from these other raw materials used in the preparation of biscuits viz. castor sugar, vegetable oil (dalda), eggs, baking powder, vanilla essence and sodium bicarbonate were purchased from the local

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