Effect of germination on the physical, chemical, and sensory characteristics of cowpea products: flour, paste, and akara

Nnanna, I.A.; Phillips, R.D.; McWatters, K.H.; Hung, Y.C.

Effect of germination on the physical, chemical, and sensory characteristics of cowpea products: flour, paste, and akara

1990

Nnanna, I.A. | Phillips, R.D. | McWatters, K.H. | Hung, Y.C.

Physicochemical and sensory characteristics of products made from cowpeas that were ungerminated (UN) or germinated at 25 or 30 degrees C for 24 h (G25 and G30, respectively) were assessed. Nitrogen solubilities of UN, G25, and G30 were similar. Electrophoresis revealed minor changes in proteins due to germination. Pastes of G25 or G30 had higher flow consistency (n) and apparent viscosity and possessed better frying characteristics than paste of UN. Germination increased the hardness, elasticity, gumminess, and chewiness of akara (fried cowpea paste) but did not affect cohesiveness. The derived instrumental color function (deltaH) was higher for G25 and G30 flour and akara than for UN products. Among sensory measurements, germination significantly improved the crust color of akara but slightly reduced the ratings for moistness, tenderness, and flavor. Overall acceptability was not reduced by germination.

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