Effect of processing variables of cowpea (Vigna unguiculata) meal on the functional properties of cowpea paste and quality of akara (fried cowpea paste)
2006
Vanchina, M.A. | Chinnan, M.S. | McWatters, K.H.
The importance of particle size distribution in conjunction with milling method (dry-milled hammer-milled meal [HM] or wet-milled freeze-dried meal [FD]) on the functionality of cowpea paste and textural characteristics of akara produced from dry meal was investigated. All meal samples contained a minimum of 65% by weight medium-sized particles and different combinations of large and fine particles to compose the balance. With the exception of the pastes made from meal consisting of 35% fine particles, all pastes had good foaming ability and handling characteristics. However, akara made from the HM and FD blends with 35% large particles had hardness values not significantly different from the traditionally prepared (wet-milled) akara (5.317, 4.048 and 5.341 N, respectively), indicating that the meal blends had the potential to produce akara acceptable to consumers.
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