Cereal-based Foods Using Groundnut and Other Legumes

A review of studies conducted on applicationofflours or concen­ tratesfrom &.,oundnut, cowpea, and soybean to improve nutritional charac­ teristics of wheat-based bread and cookies, sorghum-baseduji, and sorghwn­ based kisra are presented.Acceptable cookies were made from compovites containing50%wheat, 35% gr'-undnut,and15% cowpeaflours.At this level of fortification, the protein content was 151% higher than the wheatprotein con­ tent. Acceptable breads using 70% wheat, 20% groundnut, and 10% cowpea flour had 70% more protein than breads preparedfrom wheat alone. The composite flours had significantly higher amounts of protein,fat, fiber, and almost all minerals,and tower amounts of tannins than wheatflour. Cowpea flour and soybean concentrate were used to improve the protein conte,; of sorghum-baseduji, a common food in Tanzania. There was an increase of 40% protein content in the sorghwn-cowpea combination (80% sorghum and 20% cowpea), and a 74% increase in sor­ ghum.soybean concentratecombination(80% sorghum and 20% soybean con­ centrate). Kisra is a sorghum-based product, commonly used in the Sudan. Acceptable and nutritionally superior quality kisra was preparedfrom sor­ ghum flour fortified vith defatted groundnutflour. The addition qf defatted groundnutflour resalted in improvement of baking ease, color,and texture of thefinalproduct.The percentageincreaseinproteincontentatthe 30%level of fortification variedfrom 53% to 122%. There were significant increasesin all essentialamino acids.Fortificationwith groundnutandsubsequentfermenta­ tion improved the in vitro digestibilityof the sorghum flour.