The potential of Vigna unguiculata and Cucurbita maxima as complimentary food ingredients in soup formulations

Abstract

Cowpea and pumpkin have great nutritional potential but remains underutilised. They have diverse health enhancing properties and have potential to be processed into various products both for home and industrial use. In this study, the physical properties, functional properties, rheological properties, proximate composition, total phenolic and consumer acceptability of cowpea-pumpkin composite soup were investigated. Cowpea leaves, cowpea seeds, pumpkin fruit, pumpkin seeds and pumpkin flowers were chosen for this study because of their nutritional value, health promoting properties, their possibility to be incorporated into various culinary preparations like soups and simply because both cowpea and pumpkin are considered sustainable crops.Three soup formulations (Formulation 1-cowpea leaf powder and pumpkin seed powder, Formulation 2 -cowpea seed powder and pumpkin fruit powder and Formulation 3- cowpea leaf powder and pumpkin flower powder) were developed at different levels (5%, 10% and 15%). A control sample (carrot granules, potato powder, onion powder, mushroom powder, ungelatinised corn starch (tasteless), hydrogenated fat, salt, brown sugar and tomato powder was also formulated for reliability of the results. The viscosity for F2 samples was the highest (1209.7-3116.0 cP) which increased with addition of composite mix at different levels higher than control, F1 and F3 samples (211.0 - 889.0 cP). Control, F1 and F3 samples exhibited a lower rehydration ratio (RR) (7.7-10.7 g/g) compared to F2 samples with a very high RR (11.3-14.7 g/g). F2 had the highest water absorption capacity (WAC) (252.0-263.3 g/g) while F1 and F2 had similar mean values (1.85.7-214.0 g/g) and control had the lowest WAC (65.7 g/g). Significant variations in swelling power were observed among cowpea-pumpkin soup mixes where F1 with 5% composite mix exhibited the lowest mean value (349%) while F3 with 15% composite mix showed the highest mean value (471%). There was no significant difference in the mean values for the solubility index (22.0-49.7%). Higher dispersibility mean values were observed in the control (62.7%) compared to that of the experimental soup samples (F1, F2 and F3) which ranged from 22.7 to 61.3%. Cowpea-pumpkin composite exhibited high protein content with mean values ranging from 22.33 to 28.33 g/100 g at all levels of composite mix which was higher than the control with the lowest mean value of 13.33 g/100 g. The control sample had carbohydrate content of 70.42 g/100 g which was approximately higher than those of F1, F2 and F3 samples which had mean values of 44.06 to 58.00 g/100 g. The Crude fibre had mean values ranging from 5.98 to 17.39 g/100 g, moisture 7.78 to 9.74 g/100 g, fat 1.73-3.10 g/100 g and ash 0.35-0.57 g/100 g. Cowpea leaf powder imparted a dark green colour to the experimental soup samples, and this resulted inan undesirable effect on the overall acceptability of F1 and F3 samples while pumpkin gave an attractive golden-brown colour to the soup in F2 soup samples. The control sample was highly accepted in all sensory attributes ested in this study. Total Phenolic Content (TPC) varied from 0.25 to 0.63 mg/GAE/100 g. Formulation 3 (cowpea leaf and pumpkin flower) had the highest TPC 0.54 – 0.63 mg/GAE/100 g followed by variations of formulation 2 (cowpea seeds and pumpkin fruit) with 0.32-0.54 mg/GAE/100 g, formulation 1 was the lowest with 0.25-0.32 mg/GAE/100 g. A total of 47 flavonoid compounds belonging to the flavones, chalcones, anthocyanins, flavanols, flavanones were detected in the formulation variations and control samples. The highest number of these flavonoid compounds (42) were detected in Formulation 2 followed by formulation 3 with 28 compounds while the lowest number of compounds was detected in formulation 1 (24). The findings of this study suggest that cowpea and pumpkin possess physical and functional characteristics for application in product formulations in the food industry. They are important vegetables in people’s dietsbecause they are rich in nutrients like protein and carbohydrates, good sources of antioxidants which could be due to the presence of polyphenol compounds. Thus, they can play a pivotal role for addressing the stress of protein-energy malnutrition by complementing less nutritious staple foods.

Cowpea enpampoen het groot voedingspotensiaal, maar blyonderbenut. Hulle het uiteenlopende gesondheidsverbetere ndeeienskappe en het potensiaal om in verskeie produkte verwerk te word vir beide huishoudelike en industriële gebruik. In hierdie studie is die fisiese eienskappe, funksionele eienskappe, reologiese eienskappe, naaste samestelling, totale fenoliese enverbruikersaanvaarba arheid van cowpea-pampoen saamgestelde sop ondersoek. Cowpea-blare, cowpea-sade, pampoenvrugte, pampoenpitte en pampoenblomme is vir hierdie studie gekies weens hul voedingswaarde, gesondheidsbevorder ende eienskappe, hul moontlikheid om in verskeie kulinêre voorbereidings soos sop ingewerk te word en bloot omdat beide cowpea en pampoen as volhoubaar beskou word gewasse. Drie sopformulerings (Formulasie 1-koei-ertjieblaarpoeier en pampoensaadpoeier, Formulering 2 -koeiertjie-saadpoeier en pampoenvrugpoeier en Formulering 3-koeiertjieblaarpoeier en pampoenblompoeier) is op verskillende vlakke ontwikkel (5%, 10% en 15 %). 'n Kontrolemonster (wortelkorrels, aartappelpoeier, uiepoeier, sampioenpoeier, ongegelatineerde mieliestysel (smaakloos), gehidrogeneerde vet, sout, bruinsuiker en tamatiepoeier is ook geformuleer vir betroubaarheid van die resultate. Viskositeitvir F2-monsters was die hoogste (1209.7-3116.0 cP) wat toegeneem het met byvoeging van funksionele saamgestelde mengsel op verskillende vlakke hoër as kontrole, F1 en F3 monsters (211.0-889.0 cP) Kontrole, F1 en F3 monsters het 'n laerrehidrasie verhouding (LV) (7.7-10.7) in vergelyking met F2 getoon monsters met 'n baiehoë RR (11.3-14.7). F2 het die hoogste water absorpsie kapasiteit (WAK) (252.0-263.3g/g) terwyl F1 en F2 soortgelyke gemiddelde waardes (1.85.7-214.0 g/g) gehad het enkontrole die laagste WAC (65.7 g/g). Daar was beduidende variasies in swelkrag waargeneem onder koei-ertjie-pampoen sopmengsels waar F1 met 5% saamgestelde mengsel die laagste gemiddelde waarde (349%) getoon het terwyl F3 met 15% saamgestelde mengsel die hoogste gemiddelde getoon het waarde (471%) Koeiertjie-pampoensop het hoë waardes van swelkraggehad wat wissel van (349.0-471.0%). Daar was geen betekenisvolle verskil in die gemiddelde waardes vir die oplosbaarheidsindeks (22.0 - 49.7%). Hoër verspreidingsgemiddelde waardes is in die kontrole (62.7%) waargeneem in vergelyking met dié van die eksperimentele sopmonsters (F1, F2 en F3) wat gewissel het van 22.7 tot 61.3%. Cowpea-pampoen-komposiet het hoë proteïeninhoud getoon met gemiddelde waardes wat wissel van 22.33-28.33 g/100 g op alle vlakke van funksionele saamgestelde mengsel wat hoër was as die kontrole met die laagste gemiddelde waarde van 13.33 g/100 g. Die kontrolemonster het koolhidraatinhoud van 70.42 g/100 g gehad wat ongeveer hoër was as dié van F1, F2 en F3 monsters wat gemiddelde waardes van 44.06 - 58.00 g/100 g gehad het. Die Ruvesel het gemiddelde waardes gehad wat wissel van 5.98 – 17.39 g/100 g, vog 7.78-9.74 g/100 g, vet 1.73 – 3.10 g/100 g en as 0.35 – 0.57 g/100 g. Cowpea het 'n donkergroen kleur aan die eksperimentele sopmonsters verleen, en dit het gelei tot 'n ongewenste effek wat die algehele aanvaarbaarheid van F1- en F3-monsters beïnvloed het, terwyl pampoen 'n aantreklike goudbruin kleur aan die sop in F2-sopmonsters gegee het was hoogs aanvaar in alle sensoriese eienskappe wat in hierdie studie getoets is. Hoë aanvaarbaarheid is opgemerk vir kontrolemonster. Totale fenoliese inhoud (TFI) het gewissel van 0.25 tot 0.63 mg/GAE/ml. Formulering 3 (koei-ertjieblaar en pampoenblom) het die hoogste TPC 0.54 – 0.63 mg/GAE/ml gehad, gevolg deur variasies van formulering 2 (koei-ertjiepitte en pampoenvrugte) met 0.32-0.54 mg/GAE/ml, formulering 1 was die laagste met 0.25 – 0.32 mg/GAE/ml. Die hoogste aantal flavonoïedverbindings (42) is in Formulering 2 en Formulering 3 (28) opgespoor terwyl die laagste aantal in Formulering 1 (24) opgespoor is. Die bevindinge van hierdie studie dui daarop dat koei-ertjies en pampoen fisiese en funksionele eienskappe besit vir toepassing in produk formulerings in die voedselindustr. Hulle is belangrike groente in mense se diet omdat hulle ryk is aan voedingstowwe soos proteïene enkoolhidrate, goeie bronne van antioksidante wat te wyte kan wees aan die teenwoordigheid van polifenolverbindings. Hulle kan dus 'n deurslaggewende rol speel om die stres van proteïen-energie wanvoeding aan te spreek deur minder voedsame stapelvoedsel aan te vul.

Cowpea le mokopu di na le bokgoni bjo bogolo bja phepo eupša di dula di sa šomišwe gabotse. Di na le dithoto tša go fapafapana tša go godiša maphelo gomme di na le bokgoni bja go šongwa go ba ditšweletšwa tša go fapafapana bobedi bakeng sa tšhomišo ya ka gae le ya intasteri. Thutong ye, dithoto tša mmele, dithoto tša mošomo, dithoto tša rheological, sebopego sa kgauswi, palomoka ya phenolic le kamogelo ya bareki yamafelo a sopo ya motswako wa cowpea-pumpkin di nyakišišitšwe. Matlakala a cowpea, dipeu tša cowpea, dienywa tša magapu, dipeu tša magapu le matšoba a mokopu di kgethetšwe nyakišišo ye ka lebaka la mohola wa tšona wa phepo, dithoto tša go tšwetša pele maphelo, kgonagalo yatšona ya go tsenywa ka gare ga ditokišetšo tša go fapafapana tša culinary go swana le sopo le fela ka lebaka la gore bobedi cowpea le mokopu di tšewa bjalo ka tše di swarelelago merogo. Ditlhamo tše tharo tša sopo (Sebopego sa 1-phofo yamatlakala a cowpea le phofo ya peu ya mokopu, Sebopego sa 2 phofo ya peu ya peu yakgomo le phofo ya dienywa tša mokopu le Sebopego sa 3- phofo ya matlakala a cowpea le phofo ya matšoba a mokopu) di hlamilwe ka maemo a go fapana (5%, 10% le 15 %). Sampole ya taolo (digranules tša dikharoti, phofo ya ditapola, phofo ya onion, phofoya di-mushroom, setatšhe sa mabele seo se sa gelatinized (se se nago tatso), makhura a hydrogenated, letswai, swikiri ye soothoand phofo ya tamati le yona e ile ya hlangwa bakeng sa go botega ga dipoelo. Viscosity ya F2 samples was the highest (1209.7-3116.0 cP) yeo e oketšegilego ka tlaleletšo ya motswako wa motswako wa mošomo maemong a fapanego a godimo go feta disampole tša taolo, F1 le F3 (211.0-889.0 cP). Disampole tša Taolo, F1 le F3 di bontšhitše tekanyo ya fase ya rehydration (RR) (7.7-10.7) ge e bapetšwa le F2 disampole tše di nago le RR ye e phagamego kudu (11.3-14.7). F2 e be ena le bokgoni bjo bo phagamego bja go monya meets (WAC) (252.0 - 263.3 g/g) mola F1 le F2 di be di na le dikelo tša magareng tše di swanago (1.85.7-214.0 g/g) gomme taolo e be ena le ya fase kudu WAC (65.7 g/g). Go bile le diphapano tše kgolo ka maatla a go ruruga di lemogilwe gare ga metswako ya sopo ya cowpea-pumpkin moo F1 ka 5% ya motswako wa motswako e bontšhitše go boleng bja magareng bja fase kudu (349%) mola F3 ka 15% ya motswako wamotswako e bontšhitše magareng a godimodimo boleng (471%) Sopo ya cowpea-mokopu e be ena le dikelo tše di phagamego tša maatla a go ruruga go tloga go (349.0 - 471.0%). Go be go se na phapano ye kgolo ka dikelo tša magareng tša tšhupamabaka ya go qhibidiga (22.0 - 49.7%). Ditekanyetšo tša magareng tša go phatlalala tša godimo di iletšabonwa ka taolo (62.7%) ge di bapetšwa le tša dišupommu tša sopo yaditeko (F1, F2 le F3) tšeo di bego di tloga go 22.7 go ya go 61.3%. Motswako wa dierekisi-mokopu o bontšhitše diteng tša godimo tša proteine ka dikelo tša magareng go tloga go 22.33-28.33g/100 g maemong ka moka a motswako wa motswako wa mošomo wo o bego o le godimo go feta taolo ka boleng bja magareng bja fase bja 13.33 g/100 g. Sampole ya taolo e be ena le diteng tša dikhapohaedreite tša 70.42 g/100 g which e bego e ka bagodimo go feta tšeo tša disampole tša F1, F2 le F3 tšeo di bego di na le dikelo tša magareng tša 44.06 - 58.00 g/100 g. Faeba ya Crude e be ena le dikelo tša magareng go tloga go 5.98-17.39 g/100 g, monola 7.78-9.74 g/100 g, makhura 1.73-3.10 g/100 g le molora 0.35-0.57 g/100 g. Phofo ya matlakala a cowpea e file mmala wo motala wo mohwibidu go dišupommu tša sopo ya diteko, gomme se se feleleditše ka gore se se sa rategego seo se ilegosa ama mafelelo a go amogelega ka kakaretšo ga dišupommu tša F1 le F3 mola mokopu o file mmala wo o kgahlišago wa gauta-sootho go sopo ka disampole tša sopoya F2. Sampole ya taolo e ile ya amogelwa kudu dika ka moka tša dikwi tšeo di lekilwego nyakišišong ye. Go amogelegamo go phagamego go ile gwa lemogwa bakeng sa sampole ya taolo. Palomoka ya Diteng tša Phenolic (TPC) e be e fapana go tšwa go 0.25 go ya go 0.63 mg/GAE/mL. Sebopego sa 3 (letlakala la cowpea le letšoba la mokopu) se be se na le TPC ya godimodimo 0.54 – 0.63 mg/GAE/mL yeo e latetšwego ke diphetogo tša tlhamo ya 2 (dipeu tša marekisi le dienywa tša mokopu) ka 0.32-0.54 mg/GAE/mL, tlhamo ya 1 e be e le ya fase kudu ka 0.25-0.32 mg/GAE/mL. Palo ya godimodimo ya metswako ya flavonoid (42) e lemogilwe ka go Tlhamo 2 le tlhamo 3 (28) mola palo ya fase kudu e lemogilwe ka go tlhamo 1 (24). Dikutollo tša nyakišišo ye di šišinya gore cowpea le mokopu di na le dimelo tša mmele le tša mošomo tša tirišo ka ditlhamong tša ditšweletšwa ka intastering ya dijo. Ke merogo ye bohlokwa ka dijong tša bathoka gobane e humile ka phepo ya go swana le proteine le dikhapohaedreite, methopo ye mebotseya di-antioxidant tšeo di ka bago ka lebaka la go ba gona ga metswako ya polyphenol. Ka gona, di ka kgatha tema e bohlokwa bakeng sa go rarolla kgateletšego yaphepo-mpe yamatla a diprotheine ka go tlaleletša dijo tše di tlwaelegilego tšeo di se nago phepo e ntši.