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Effect of processing method on the quality of cowpea (Vigna unguiculata) flour for akara preparation

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Abstract

Cowpeas were prepared into flour by wet dehulling, wet milling into paste and drying; wet dehulling, drying and milling; and wet dehulling, wet milling and foam mat drying. Proximate chemical composition and functional properties (water and fat absorption capacities, foaming capacity, foam stability, bulk density, gelation capacity and emulsification capacity) of flours and of paste prepared by wet dehulling, wet milling and no drying, were determined. Akara from fresh paste and pastes reconstituted from flours was organoleptically evaluated. Reconstituted paste of flour from ground dry cotyledons produced the best quality akara, compared with the control. Akara from reconstituted foam mat dried and ground dry paste flours were less acceptable.

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... Another major problem associated with akara is its susceptibility to various types of spoilage such as staling, rancidity and ropiness, soon after its production [5]. Akara starts to stale the minutes it leaves the fryer which makes its crumb to become firm, harsh, opaque and more crumbly. ...
... Akara starts to stale the minutes it leaves the fryer which makes its crumb to become firm, harsh, opaque and more crumbly. The poor shelf life of akara has been attributed to its fat content and high moisture content [5,6]. Associated with the fat content is lipid oxidation while high moisture content in the product predisposes carbohydrate and protein in it to fermentation and putrefaction respectively, causing ropiness by Bacillus subtilis [7,6]. ...
... A preliminary study was conducted to determine the percentage of soy-flour substitution that will produce the best quality akara which was found to be 20% soy-flour. Akara samples were then prepared using previous method of Olapade et al. [5] with slight modification. Briefly, blend of cowpea and soy-flour at 20% substitution with addition of 3% A. danielli (based on preliminary trial) was poured into the mixer. ...
... In addition to the cumbersome nature of the processing method, cowpea paste has short storage life especially when left under ambient conditions (Bulgarelli et af., 1988;Hung and Me Watters, 1990). In order to overcome problems associated with production and storage of fresh cowpea paste, several efforts have been put into production of ready-to-use cowpea flour (McWatters and Brentley, 1982;McWatters 1983;goddy et al., 1986;McWatters et al., 1990;Olapade et al., 2001). Cowpea flour is a product of soaking, dehulling, drying and milling of cowpea seeds (Olapade et al., 2001). ...
... In order to overcome problems associated with production and storage of fresh cowpea paste, several efforts have been put into production of ready-to-use cowpea flour (McWatters and Brentley, 1982;McWatters 1983;goddy et al., 1986;McWatters et al., 1990;Olapade et al., 2001). Cowpea flour is a product of soaking, dehulling, drying and milling of cowpea seeds (Olapade et al., 2001). Premix is a form of convenience introduced in utilization of NIGERIAN FOOD JOURNAL, VOL. ...
... The proximate chemical compositions of the cowpea flour and premixes (Table I) were essentially similar and within the range generally reported for cowpeas (Elias et al., 1964;Bressani, 1985;Lasekan et al., 1987;Henshaw and Sobowale, 1996;Olapade et al., 2001). The moisture content varied from 7.40 to 7.80% for samples C and CPO respectively and they were within the safe moisture range for flour. ...
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Premix was formulated from cowpea flour, pepper powder and onion powder by mixing the ingredients together this was then packed. Proximate chemical composition and functional properties (water absorption capacity, solubility index, foaming capacity and foam stability) of the cowpea flour as affected by inclusion of other ingredients were determined. Inclusion of other ingredients separately and jointly in cowpea flour had significant effects on functional properties but little effect on proximate chemical compositions of cowpea flour. Foaming and water absorption capacities were decreased as a result of added ingredients. Akara prepared from pre-formulated premix prior to re-hydration into paste compared favourably with the control akara from freshly prepared cowpea paste but had texture rated lower and low overall acceptability.
... The oil absorption capacity is expressed as the weight of oil bound by 100 g dry flour. Water absorption capacity was determined according to method describe by Olapade et al. (2003). A flour sample (1.5 g) was measured into a centrifuge (Eppendorf 5804 with F-34-6-38 fixed-angle rotor); the sample was mixed thoroughly with 10 mL of distilled water for 30 seconds, after which it was allowed to stand for 10 minutes at room temperature and then centrifuged at 3000 rpm for 30 minutes. ...
... Water absorption capacity was expressed as the mass of water bound by a sample. The dispersibility (%) was determined according to method described by Olapade et al. (2003). 10 g of flour samples were weighed into 100 mL measuring cylinder, and distilled water was added to reach a volume of 100 mL. ...
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Legumes play a very important nutritional role in the diet of millions of the populace around the world as major sources of protein and minerals (FAO, 2016). In developed countries, plant proteins are now considered as important component than major nutrients. The aim of this study is to produce ‘kangu’ from bambara nut and maize composite flour. This study examined the chemical properties of ‘Kangu,’ a value added snack produced using composite flour of Bambara groundnut and maize. Four composite flours were prepared by homogenously mixing Bambara flour and maize flour in the proportions of 90:10, 80:20, 70:30, and 60:40 and evaluated for functional properties and chemical composition. Valueadded snacks produced were evaluated for colour properties, water absorption ability and sensory acceptability using 100% Bambara flour as a control. The loose bulk density, packed bulk density, dispersibility, water and oil absorption of the composite flour increased when compared with 100% Bambara flour. At 70°C, 80°C and 90°C, the swelling power of composite flour was nearly the same, with only a little differential at 50°C, and 60°C. The moisture content, ash, fat and crude fibre of the composite flours significantly increased when compared to 100% Bambara flour with the exception of protein and carbohydrate. Sensory evaluation by semi-trained panelist indicated consumer acceptability. However, the sample that contained 60% Bambara flour and 40% maize flour scored the highest for crunchiness, taste and overall acceptability, while 100% Bambara flour scored the highest for appearance and colour. Composite flour with 30% maize substitution absorbed the highest moisture (0.76 g) among other stored snacks. Maize is rich in the amino acid methionine and deficient in lysine which is readily available in bambara groundnut, where as methionine is limited in bambara nut, this suggested that products from bambara and maize flour should be encourage so as to solve the problem of malnutrition
... The oil absorption capacity is expressed as the weight of oil bound by 100 g dry flour. Water absorption capacity was determined according to method describe by Olapade et al. (2003). A flour sample (1.5 g) was measured into a centrifuge (Eppendorf 5804 with F-34-6-38 fixed-angle rotor); the sample was mixed thoroughly with 10 mL of distilled water for 30 seconds, after which it was allowed to stand for 10 minutes at room temperature and then centrifuged at 3000 rpm for 30 minutes. ...
... Water absorption capacity was expressed as the mass of water bound by a sample. The dispersibility (%) was determined according to method described by Olapade et al. (2003). 10 g of flour samples were weighed into 100 mL measuring cylinder, and distilled water was added to reach a volume of 100 mL. ...
Article
Full-text available
Legumes play a very important nutritional role in the diet of millions of the populace around the world as major sources of protein and minerals (FAO, 2016). In developed countries, plant proteins are now considered as important component than major nutrients. The aim of this study is to produce 'kangu' from bambara nut and maize composite flour. This study examined the chemical properties of 'Kangu,' a value added snack produced using composite flour of Bambara groundnut and maize. Four composite flours were prepared by homogenously mixing Bambara flour and maize flour in the proportions of 90:10, 80:20, 70:30, and 60:40 and evaluated for functional properties and chemical composition. Value-added snacks produced were evaluated for colour properties, water absorption ability and sensory acceptability using 100% Bambara flour as a control. The loose bulk density, packed bulk density, dispersibility, water and oil absorption of the composite flour increased when compared with 100% Bambara flour. At 70°C, 80°C and 90°C, the swelling power of composite flour was nearly the same, with only a little differential at 50°C, and 60°C. The moisture content, ash, fat and crude fibre of the composite flours significantly increased when compared to 100% Bambara flour with the exception of protein and carbohydrate. Sensory evaluation by semi-trained panelist indicated consumer acceptability. However, the sample that contained 60% Bambara flour and 40% maize flour scored the highest for crunchiness, taste and overall acceptability, while 100% Bambara flour scored the highest for appearance and colour. Composite flour with 30% maize substitution absorbed the highest moisture (0.76 g) among other stored snacks. Maize is rich in the amino acid methionine and deficient in lysine which is readily available in bambara groundnut, where as methionine is limited in bambara nut, this suggested that products from bambara and maize flour should be encourage so as to solve the problem of malnutrition
... However, substitution of acha flour for wheat flour in excess of 30% (w/w) was reported to produce significant reduction in the evaluated qualities of bread (Ayo and Nkama, 2004). Cowpea, a family of fabaceae and sub-family of faboideae, is a major legume cultivated in Nigeria (Olapade et al., 2003). The usefulness of cowpea (Vigna unguiculata) in developing high protein foods in meeting the needs of the vulnerable groups of the population is now well recognized (Ayo et al., 2007;Olapade 2010. ...
... Proximate chemical composition of the flours was determined according to AOAC (2000) methods. Functional properties of the flours including bulk density, water absorption capacity, fat absorption capacity, swelling capacity and emulsion capacity were all determined as described earlier (Olapade et al., 2003). ...
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Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.
... The effects of adding plantain and fish flour blends are significantly (p<0.05) between all the samples. The increased break strength and thickness observed in plantain and fish flour substituted biscuit samples could be due to the difference in the particle sizes and characteristics of the constituent flours Joel et al. [39], Olapade et al. [40] reported similar trend in biscuits from wheat and full fat soya and biscuit from acha flour supplemented with cowpea flour. ...
Article
The high cost and demand for wheat flour necessitate exploring alternative ingredients like acha and plantain. Combining these with chara pona fish flour could enhance the nutritional value of biscuits while promoting the utilization of underused crops. Plantain (Musa balbisiana,), charapona (Labeorohita) fish flour and acha (Dititaria exilis) based biscuits were produced. Plantain and acha flours were substituted in acha flour at 5:5, 10:5, 15:5, 15:10 and 15:15% with 100% wheat, acha and plantain flours respectively as controls. The biscuits were then evaluated for the proximate composition, minerals and vitamins and sensory properties. The result of the study indicates the break strength and thickness increases while diameter, volume, weight and density of the biscuits samples decreased as the level of plantain and fish flour blends increases. The bulk density decreased whereas the foaming capacity, water absorption capacity and oil absorption capacity of the blend flours increased with increasing level of inclusion. The crude protein, fat, ash and crude fibre content increased while moisture and carbohydrate decrease from 77.46-67.76 with increase substitution of plantain and fish flour. The potassium and calcium increased from 208.17-325 mg/100g while magnesium decreased from 34.06 to 33.97 with addition of plantain and fish flour. Vitamin A, vitamins B1, and B2, of the flour blends biscuits increased from 0.61-0.86, 0.43-0.65 and 0.12-0.18 mg/100g respectively with increase in the level of plantain and fish flour. The acha-plantain and charapona fish blends biscuits were more acceptable up to 15:15%, but most of it was preferred at 75:15:10% added plantain, charapona fish and acha flours blends. The plantain and charapona fish flour could be used to enrich the quality of food products.
... Acha is considered as one of the nutritious of all grains; its seeds contain 8.79% protein and may be up to 11.89% in some black fonio sample (Olapade et al., 2003, Okoye et al., 2008. The grains are rich in amino acids; leucine (9.8%), methionine (5.6%) and valine (5.8%) (Jideani et al, 2009) and cysteine which are vital to human health but deficient in today's major cereals (Cruz et al., 2004). ...
... Water absorption and oil absorption capacities were determined according to the method described by Olapade et al. (2003) with slight modification. For water absorption or oil absorption capacity, 1.5 g of the flour sample was measured into a weighed centrifuge tube, 10 ml of distilled water or refined oil was added. ...
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The effects of pre-treatment methods on β-carotene retention, physico-chemical properties and functional properties of high quality cassava flour (HQCF) from yellow-fleshed cassava root were investigated. The flours were prepared from peeled and sliced yellow-fleshed cassava roots. The first sample(untreated) served as the control, the second sample was blanched while the three other samples were treated using 1.0% sodium metabisulphite (NaHSO3), 1% w/v Calcium chloride (CaCl2), 1%w/v citric acid solution respectively. The β-carotene retention, physico-chemical properties and functional properties of yellow cassava flour were analyzed using appropriate methods. Data obtained were subjected to Analysis of Variance and compared using Duncan Multiple Comparison Test. There existed significant (p˂0.05) difference in the β-carotene content and L * a * b * colour analysis of the yellow cassava flour which ranged from 7.08-8.97 μg/g and 86.15 to 87.20,-3.08 to-2.33, 16.95 to 21.49 respectively. The citric acid pre-treated flour had the highest β-carotene content while the control had the lowest. The water absorption capacities, oil absorption capacities, pH and HCN content were significantly different while other parameters determined were not significantly different. The pH and HCN content of the flour ranged from 5.25-6.26 and 2.95-3.52 mg HCN eqv/kg, the HCN content were within the values recommended by SON (<10 mg HCN eqv/kg). However, the best quality yellow cassava flour in terms of β-carotene retention was obtained from citric acid pre-treated yellow cassava roots. Increased β-carotene (pro vitamin A) retention in turn will minimize occurrence of vitamin A deficiency (VAD) among consumers.
... Fat and mineral contents increased significantly (p < 0.05) when shô basi is obtained from PD method, while protein content increased in both methods. Indeed similar increasing was obtained by other authors when cowpea was dehulled (Odededji & Oyeleke, 2011;Olopade et al., 2003). This increase can be explained by the concentration of protein as hulls are removed from the beans. ...
Article
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Shô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting flour, steaming, and sun‐drying the obtained granules. To comply with market demand and ensure continuous production year‐round, processors are simplifying and shortening the dehulling step. From full wet dehulling, they moved to partial dry elimination of cowpea hulls. Such a practice could have an impact on the comprehensive quality of shô basi. Therefore, this study evaluated the effect of the unit operations on physico‐chemical and sensory traits of cowpea during shô basi production. Six productions of couscous including full dehulling (FD) or partial dehulling (PD) methods were carried out. Production yield, color, proximate composition, phenolic compounds, degree of disintegration, and swelling were determined. Thereafter, the sensory traits of both shô basi were assessed. Although FD induced a higher dry matter loss than partial dehulling, the overall yield of shô basi production was not affected (p < 0.05) by the method of dehulling implemented. The intermediate and end products from FD showed brighter cream color than those from PD. Irrespective of processing method, cowpea processing into shô basi affected significantly (p < 0.05) protein, fiber, and polyphenol contents. In comparison with PD method, shô basi from FD variant had the lowest fat, mineral, and fiber contents. However, sensory traits of high quality of shô basi were preferentially associated to shô basi from FD method. Thus, this dehulling method should be promoted among consumers and thereby led to increased profitability of shô basi production and trading.
... Among the methods available for drying, foam-mat drying consists in dehydrating liquid and semi-liquid foods along with a foaming agent as to form a mat of stiff foam by means of whipping at moderate temperature [2,3]. Several plant-based foods were already foam-mat dried, such as cowpea [2,4], papaya [3], uvaia [5], cantaloupe [6], yacon [7], soursop [8], passion fruit [9], cassava [10], grapes [11], cocoa [12], blueberry [13], fig [14], strawberry [15], raspberry [16], yellow mombin [17], pineapple [18,19], mango [20], guava [21], sour cherry [22], tomato [23][24][25] and mandarin [26]. ...
Article
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Plant-based foods are recognized by their remarkable content of bioactive compounds. In an attempt to increase plant-based foods shelf-life, technologies like drying can be used. Foam-mat drying is a mild drying technology that removes water, usually by using hot air, from a foam obtained by the whipping of a liquid or semi-liquid food added with a foaming agent. There are several reports on the use of foam-mat drying for extending plant-based foods shelf-life, including reports on the effect of drying on their bioactive compounds. Therefore, this study aimed at reviewing the literature on the impact of foam-mat drying on plant-based foods bioactive compounds published in the last 10 years. Results show that short foam-mat drying time is beneficial to bioactive compounds retention. In addition, hot air temperature between 40–65 °C, foam thickness between 0.2 and 1 cm and the use of egg white as one of the foaming agents leads to high bioactive retention. Egg white is also the most used foaming agent. Regarding the mathematical models used for fitting the foam-mat drying kinetics, the Page model was shown as the most proper model. Foaming agent concentration is a delicate parameter, as its increase in foam formulation may beneficially enhance drying rates but, at the same time, it dilutes bioactive compounds and may cause their loss by oxidation. In conclusion, foam-mat drying stands out as a suitable technology for producing food powders with high bioactive retention.
... Interestingly, cooking legumes in water, with or without pressure, increases the insoluble fiber content, 85 protein quality and digestibility, 86 and also inactivates protease and amylase inhibitors as well as many other anti-nutrients. [86][87][88][89] However, a marked reduction in the content of vitamins and minerals was observed during cooking because of leaching or heat destruction. 78 A synergetic effect on the reduction of anti-nutrients such as trypsin inhibitor, hemagglutinin, cyanogenic glycoside and tannins in cowpea was observed by Onwuka 90 during soaking followed by cooking. ...
Article
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Cowpea (Vigna unguiculata) is a legume consumed as a high‐quality plant protein source in many parts of the world. High protein and carbohydrate contents with relatively low fat content and complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide due to its exerted health beneficial properties including anti‐diabetic, anti‐cancer, anti‐hyperlipidemic, anti‐inflammatory and anti‐hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals and proteins and peptides in cowpea. However, studies on the anticancer and anti‐inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, while other studies demonstrate no effect. Since there are only a few studies carried on this regard, further studies in this area are suggested. In addition, despite the so far reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long‐term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended.
... The recent efforts by indigenous food researchers to improve the nutritional value of indigenous plant sources are timely and appropriate. The use of composite flours in bread and biscuits making has been reported by many researchers [1,[4][5][6][7][8][9]. ...
... Water absorption and oil absorption capacities were determined according to the method described by Olapade et al. (2003) with slight modification. For water absorption or oil absorption capacity, 1.5 g of the flour sample was measured into a weighed centrifuge tube, 10 ml of distilled water or refined oil was added. ...
Article
High quality cassava flour (un-fermented cassava flour) is currently being used to replace wheat flour in most bakeries, pasta products and some local dishes. Yellow fleshed cassava roots were obtained from International Institute of Tropical Agriculture, Ibadan and processed into flours by employing three different drying methods: flash, cabinet and sun drying. The proximate, pasting, functional, total carotenoid and beta carotene (β-carotene) profiling of the flours were investigated and compared. The proximate composition of the samples was significantly (P≤0.05) different from one another, but the pasting properties were not significantly difference (P≥0.05) except in their peak and breakdown viscosities. The peak viscosity, trough, breakdown viscosity, final viscosity, setback, peak time and pasting temperature values of the samples were in the range of 473-565.75 RVU, 198.67-214.92 RVU, 273.33-366.17 RVU, 277.58-326.33 RVU, 77.58-124.92 RVU, 4.00-4.07 min and 71.7-72.6 o C respectively. The total carotenoids contents revealed that samples were significantly (P≤0.05) different from one another. Flash and cabinet dried samples were not significantly different from each other in their β-carotene contents. The drying methods had significant influences on proximate, total carotenoid content and colour of the tested samples but had no significant influences on pasting properties except peak and breakdown viscosities.
... The increase in the protein content with cowpea supplementation showed that a nutritious cookie can be produced using cassava flour. The crude protein for cowpea flour was previously reported as 20-26% (Olapade et al., 2003;Olapade & Aworh, 2012b). The moisture content ranged from 7.43 to 9.30% among the blends, which were within the acceptable limits for flours. ...
Article
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Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.
... The loose bulk density (LBD) of the flours decreased significantly (p≤0.05) with values ranging from 0.56 g mL -1 to 0.66 g mL -1 for infested cowpea flour at week 4 and uninfected cowpea flour respectively. The results are similar to values reported by Henshaw and Sobowale, (1996); Olapade et al., (2003) and Falade and Kolawole, (2011) for different cultivars of cowpea flours but higher than values (0.49 g mL -1 ) reported by Olapade et al.,( 2004) for physico-chemical properties of premixes for preparation of Akara. The LBD was observed to increase slightly before decreasing to a value of 0.56 g mL -1 at week 4. ...
... Madukwe et al. (12) reported higher protein content in oraludi with fermentation. This was supported by Olapade et al. (28) and shows that products made from these legumes would Values are mean9SD of triplicate determinations. contribute reasonably to the RNI of most age groups. ...
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Background: Childhood and adolescent malnutrition is a function of inadequate intake. Cookies are favourite snacks of children and adolescents. Objective: This work determined the nutrient, antinutrient, and phytochemical compositions of two local cowpea (oraludi and apama) flours and evaluated the organoleptic properties of their wheat-based cookies. Design: The two local cowpea species were processed into flours separately and blended with wheat on a 56-g protein basis. Chemical compositions of the processed cowpea flours were analysed using standard methods. Organoleptic attributes were evaluated with a nine-point Hedonic scale. Statistical analysis, which involved mean and standard deviations, were computed by analysis of variance, and Duncan's new multiple range tests were used to separate and compare group means of sensory evaluation data, with significance accepted at P<0.05. Results: The results revealed that oraludi had superior percentage values compared to apama in protein (26.22 and 20.88), fat (7.98 and 6.65), and ash (3.81 and 3.13), while apama proved superior in moisture (9.76 and 7.82), crude fibre (5.49 and 4.91), and carbohydrate (54.09 and 49.26). The values were higher for oraludi than apama in iron (8.62 and 6.49 mg), zinc (1.61 and 0.95 mg), and beta-carotene (223.24 and 190.63 mg) but lower in sodium (34.79 and 56.72 mg), potassium (25.73 and 30.65 mg), phosphorus (13.35 and 18.26 mg), thiamine (5.33 and 9.41 mg), vitamin C (16.63 and 21.09 mg), and vitamin E (0.51 and 0.67 mg). Apama had 0.06 mg phytate, 0.09 mg oxalate, 15.22 mg tannins, 3.59 mg flavonoids, and 0.19 mg saponin. Oraludi had 0.03 mg phytate, 0.32 mg oxalate, 15.94 mg tannins, 3.14 mg flavonoid, and 0.13 mg saponin. Mean scores of general acceptability for wheat:apama (80:20) and wheat:oraludi:apama (60:20:20) cookies (7.71 and 7.41) were superior (P<0.05) to others. Conclusions: Oraludi and apama proved nutrient dense. Their use improved the acceptability of some of the wheat-based cookies. Use of these local cowpeas in cookie production is, therefore, encouraged.
... Bulk density was expressed as mass per volume. Water absorption and least gelation capacities, and dispersibility were determined according to the previous methods described by Olapade et al. (2003). For water absorption capacity, 1.5 g of the flour sample was measured into a centrifuge tube, the sample was mixed thoroughly with 10 ml of distilled water for 30 sec after which it was allowed to stand for 10 min at room temperature and then centrifuged at 3000 rpm for 30 min. ...
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In an attempt to improve the nutritional value of fufu flour, the effects of supplementation with bambara nut on its proximate composition, pasting, and physical characteristics, as well as the biological evaluation of the protein quality were investigated. Thirty-five growing albino rats were used to assess the quality of cassava-bambara composite flours using five treatment diet of fermented cassava flour containing different levels of bambara nut (10, 20, 30, 40 and 50%) in a 28 days feeding experiment to assess the protein quality on the growth response. Fufu samples were prepared and evaluated for sensorial attributes from the blends. The composite flours were higher in protein (13.35-18.87%) and fat (2.12-9.21%), while the gross energy increased from 409.30 to 423.91 kCal. Bulk density, water absorption capacity, least gelation capacity, and dispersibility were also affected by supplementation with significant (p < 0.05) increase in least gelation capacity, water absorption capacity, bulk density and low dispersibility of cassava-bambara flour. Pasting characteristics of the composite flour such as the peak viscosity, trough, final viscosity and set back decreased with increase bambara supplementation. Sensory evaluation indicated that at 10% level of supplementation there was no significant (p > 0.05) difference in the overall acceptability of the composite flour and that obtained from the control. The biological evaluation showed that the average final live weight, weekly weight gain and feed intake, food consumption ratio, protein energy retention, protein retention efficiency and net protein utilization of the group fed with the composite flour and the skimmed milk (control) were significantly (p < 0.05) different. Among the organs measured, the relative weight of the liver was significantly (p < 0.05) influenced by the dietary treatment.
... The loose bulk density (LBD) of the flours decreased significantly (p≤0.05) with values ranging from 0.56 g mL -1 to 0.66 g mL -1 for infested cowpea flour at week 4 and uninfected cowpea flour respectively. The results are similar to values reported by Henshaw and Sobowale, (1996); Olapade et al., (2003) and Falade and Kolawole, (2011) for different cultivars of cowpea flours but higher than values (0.49 g mL -1 ) reported by Olapade et al.,( 2004) for physico-chemical properties of premixes for preparation of Akara. The LBD was observed to increase slightly before decreasing to a value of 0.56 g mL -1 at week 4. ...
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... A cowpea powder with no beany flavor adequate for use in bakery products (Tables 2 and 3) had earlier been developed by Okaka and Potter (1977). Olopade et al. (2003) prepared akara by using cowpeas processed in different ways and found that akara from reconstituted foam mat-dried and ground dry paste flours were less acceptable. ...
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SummaryA protein isolate was prepared from mung bean flour by extraction with 0.001 NNaOH, precipitation at pH4.5, neutralization of the dispersed precipitate to pH6.8–7.0, and subsequent freeze drying. the isolate's amino acid composition was determined and found to be similar to that of mung bean flour except for cystine which was destroyed during isolate preparation. the following properties of the protein isolate were investigated: nitrogen solubility, buffer capacity, foamability, gelation. Except for buffer capacity, the isolate demonstrated good functional abilities in simple systems under laboratory conditions.
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Dry cowpeas, an excellent source of protein and B-vitamins, are underutilized in the US primarily because of their inconvenience. Akara, a popular West African food made from whipped cowpea paste that is seasoned and deep-fat fried, has potential for extending use of cowpeas in US markets. Acceptance tests involving 450 respondents were conducted to assess response of US consumers to akara. Akara was most acceptable to Caucasians, older consumers, and those with no, little or some high school education. Its most appropriate use was perceived as a snack food with sauce and as a fully cooked, frozen, reheatable product.
Compositional, physical and sensory characteristics of akara processed from cowpea paste and Nigerian cowpea flour
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Functional properties of rapeseed flours, concentrate and isolate
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Studies on the functional properties of food grade soybean products IV. Whipping and emulsifying properties of soybean products
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Official Methods of Analysis
AOAC (1984) Official Methods of Analysis, 14th ed. Washington, DC: Association of Official Analytical Chemists.