Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Table 3

Biochemical composition of the cassava-cowpea-orange-fleshed sweet potato (OFSP) blend.

Sample code	Steeping time (h)	Sugars (mg/100 g)	Calcium (mg/100 g)	Phosphorus (mg/100 g)	pH	TTA
Control	0	^a	^a	^a	^a	^a
EC	3	^c	^c	^c	^b	^c
	6	^b	^d	^d	^c	^b
	9	^d	^b	^b	^b	^d
FC	3	^c	^c	^c	^b	^c
	6	^b	^d	^d	^c	0^b
	9	^d	^b	^b	^b	1^d
GC	3	^c	^c	^c	^b	^c
	6	^b	^d	^d	^c	^b
	9	^d	^b	^b	^b	^d
HC	3	^c	^c	^c	^b	^c
	6	^b	^d	^d	^c	^b
	9	^d	^b	^b	^b	^d

Control: cowpea at no steeping time; TTA: total titratable acid. EC = 50 : 40 : 10, FC = 50 : 30 : 20, GC = 50 : 20 : 30, and HC = 50 : 50 : 0 of Cassava-cowpea-OFSP blend. Similar letter denotes not significant, while different letters denotes significant.