EVALUATION OF NUTRITIONAL QUALITY OF FERMENTED COWPEA (VIGNA-UNGUICULATA) FLOURS

This study was undertaken to evaluate the effect of fermentation on the nutritional quality of cowpea (Vigna unguiculata) flours. The seeds were purchased from local retailers, cleaned, dehulled and fermented for 24, 48, 72, 96, 120 and 144 h. Standard assay technique were adopted to determine the parameters selected for use. Relative to the control, fermentation increased protein, lipid and ash levels except for those of the CP24 and CP48 samples. It increased calcium, magnesium, zinc and copper except for phosphorus in the CP72 and iron in the CP96 and 120 flours. It decreased tannins and phytate. However, it had varying effects on carbohydrate. The 48 h of fermentation offers advantages over the other periods.