Development of a soup thickener powder from pumpkin seeds and cowpeas

Many rural communities face seasonal food shortages during the dry season and just before harvest. Food supplies are scarce resulting in diets which often lack variety of nutrients. The nutrient content of the meals can be improved by the use of nutritious soup thickeners. The objective of this study is to develop a pumpkin seeds and cowpeas (PSC) soup thickener and to analyse its proximate composition as well as sensory attributes. The PSC soup thickener was subjected to sensory analysis for taste, flavour, colour and acceptability by randomly selected taste panels. The soup thickener was analysed for its moisture, energy, protein, fat, carbohydrates and fibre content. Nutritional analysis of the soup thickener demonstrated that there was a significant difference in protein content in comparison with the conventional soup thickeners. The sensory analysis revealed that the flavour, taste and overall acceptability were good. The research revealed that the pumpkin seeds and the cowpeas can be used to make cheap soup thickeners that will help provide the vital nutrients to the body.