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Effects Of Cowpea Fortification And The Level Of Ripeness Of Plantain On The Nutritive Value Of Plantain Based Snack Foods , Ann Etsey, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Emmanuel Afoakwa, Kwaku Tano-Debrah, George Annor

George Amponsah Annor Mr.

To investigate effects of cowpea addition and level of ripeness of plantain on the nutritional and sensory characteristics of Kaklo and Ofam in Ghana, A 2X4 factorial experiment with firm and soft ripe plantain and cowpea fortification of 0, 10, 20 and 30% was designed. The proximate composition and acceptability of products using a 7-point hedonic scale were evaluated. With the addition of 30% cowpea, the protein content of the Kaklo from the firm ripe and soft ripe plantain increased from 2.92% to 7.32% and 3.65% to 8.05% respectively, whilst the protein of the Ofam from the firm and soft …