Effect of processing method on the quality of cowpea (Vigna unguiculata) flour for akara preparation (original) (raw)
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Preparation and characterization of akara and senke cakes made from cowpea flour paste
Journal of Current Science and Technology
Despite commercial acceptability as diets in some West African and South American households, the bulk of the world's population does not consider akara and senke to be foods due to a lack of scientific proof demonstrating their intrinsic benefits and formulation processes. The focus of this study, therefore, was to prepare and characterize akara and senke developed from dehulled (DH) and undehulled (UDH) cowpea. Sample A (100% DH), Sample B (100% UDH), Sample C (25% UDH: 75% DH), Sample D (75% UDH:25% DH), Sample E (50% UDH:50% DH). Analysis was carried out using standard methods. Results showed that samples E and A had the highest and lowest values for oil absorption capacity (OAC), water absorption capacity (WAC), and loose-packed density (LBD), respectively. Protein (17.40%), carbohydrate (42.33%), and energy (541.72 kcal/g) were the highest for samples A, D, and C, respectively. The fat content (14.44%) was the lowest in sample D, while sample B had the lowest ash content (...
Akara (deep-fat fried balls) prepared from cowpea (Vigna unguiculata) paste is widely consumed in West Africa as a cheap source of protein. Jack bean (Canavalia ensiformis) is also rich in protein but is under-utilized in many parts of Africa due to the presence of several anti-nutritional factors. Jack bean was therefore subjected to different pre-processing methods (cracked-soaked, cracked-boiled and germi-nated) to reduce the anti-nutritional content before conversion into flours. Composite blends of the pre-processed jack beans and cowpea flour in different proportions of 95:05, 90:10, 85:15, 80:20 and 50:50 for each of the pre-processing methods was used in the production of akara. The proximate, pasting, functional and anti-nutritional properties of the flours as well as the proximate and anti-nutritional properties of the akara were determined using AOAC methods. The protein content of the cracked-boiled jack bean with 50% cowpea composite flour was the highest (23.65%), whil...
Journal of Food Quality, 2010
ABSTRACTThe particle size (PS) of cowpea flour may have influence on the final product quality and acceptability. This study investigated the effects of cowpea flour fractionation on the quality of kpejigaou (a griddled cowpea paste). Samples of kpejigaou made using whole and fractionated (fine, medium and coarse) flours from both dehulled and undehulled cowpea were evaluated for sensory quality and acceptability. The protein content (23 ± 2.14%) of cowpea flour was not significantly influenced by fractionation. Extractable starches increased with decreasing PS of flour. Fractionation showed significant effects on the functionality of cowpea flour and the quality of processed kpejigaou. Medium PS flour showed higher water absorption and air incorporation during mixing and consequently yielded spongier and less dense kpejigaou that was most preferred and acceptable by the consumers. Coarse flour was the least preferred and was rejected because of poor performance in kpejigaou production. Dehulling improved the color of kpejigaou.The particle size (PS) of cowpea flour may have influence on the final product quality and acceptability. This study investigated the effects of cowpea flour fractionation on the quality of kpejigaou (a griddled cowpea paste). Samples of kpejigaou made using whole and fractionated (fine, medium and coarse) flours from both dehulled and undehulled cowpea were evaluated for sensory quality and acceptability. The protein content (23 ± 2.14%) of cowpea flour was not significantly influenced by fractionation. Extractable starches increased with decreasing PS of flour. Fractionation showed significant effects on the functionality of cowpea flour and the quality of processed kpejigaou. Medium PS flour showed higher water absorption and air incorporation during mixing and consequently yielded spongier and less dense kpejigaou that was most preferred and acceptable by the consumers. Coarse flour was the least preferred and was rejected because of poor performance in kpejigaou production. Dehulling improved the color of kpejigaou.PRACTICAL APPLICATIONSKpejigaou is a nutritious griddled cowpea product that has the potential of expansion into the fast-food delivery system. The product also meets the current demand for low-fat foods. From this study, standard cowpea flour was developed for the production of good quality and acceptable kpejigaou by the consumers. This would help ensure consistency in the quality of the finished product. The application of this research is also relevant to food industries.Kpejigaou is a nutritious griddled cowpea product that has the potential of expansion into the fast-food delivery system. The product also meets the current demand for low-fat foods. From this study, standard cowpea flour was developed for the production of good quality and acceptable kpejigaou by the consumers. This would help ensure consistency in the quality of the finished product. The application of this research is also relevant to food industries.