A method for the preparation of cowpea and cowpea-maize milk was described.
Cowpea-maize milk was prepared at 10% (10g cowpea+90g maize), 20% (20g cowpea+
80g maize) and 40% (40g cowpea + 60g maize) on wet matter basis. Yield percent
extracted cowpea-maize milk ranges from (90-99.44%) and compares favourably with
cowpea milk (94.87%).
There was a spontaneous decrease in the level of colloidal particles in the
samples. Protein (17.45%), ash (3.60%), Ca (0.25%) and K (0.95%) of cowpea milk
was significantly higher than other samples.
Organoleptic properties indicate that cowpea milk was significantly higher
than other samples in taste and texture. There was also no significant
difference in all the milk samples at (p<0.05%) in colour and general