Get access

Influence of cowpea (Vigna unguiculata L Walp) variety on protein quality and sensory properties of akara, a popular West African cowpea-based food

Authors

  • SY Giami

    Corresponding author
    1. Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria
    • Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria
    Search for more papers by this author

Abstract

The influence of newly developed cowpea varieties (IT81D-699, IT82E-18, IT84S-2246-4 and TVx3236) on the proximate composition, protein quality and sensory properties of akara, a popular West African cowpea-based food, was investigated and the results obtained were compared with those for akara prepared from a local blackeye cowpea variety. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using defatted akara samples, with casein as a control. Akara samples prepared from IT81D-699 and TVx3236 had crude protein contents, texture and overall acceptability comparable to those of akara prepared from the blackeye variety. Also, akara diets formulated using IT81D-699 and TVx3236 showed significantly (p < 0.05) higher values for weight gain, protein efficiency ratio, net protein ratio and true digestibility than diets formulated with IT82E-18, IT84S-2246-4 and blackeye, suggesting an improvement in the nutritional quality of akara produced using these (IT8ID-699 and TVx3236) newly developed cowpea varieties. Copyright © 2004 Society of Chemical Industry

Ancillary