Supported by State and Hatch Funds allocated to the Georgia Agricultural Experiment Stations and by a grant from the Bean/Cowpea Collaborative Research Support Program, U.S. Agency for International Development.
Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African Food
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 444–446, March 1985
How to Cite
McWATTERS, K.H. and CHHINNAN, M.S. (1985), Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African Food. Journal of Food Science, 50: 444–446. doi: 10.1111/j.1365-2621.1985.tb13423.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms reveived 4/30/84, revised 10/17/84, accepted 10/19/84
Effects of water level (56, 58 and 60%) and hydration time (0, 30, and 60 min) on apparent viscosity of cowpea paste and physical-sensory attributes of akara, a finished food made from paste, were determined. Water level had a greater effect than hydration time on paste viscosity and on crude fat content, shear force, lightness (L), and saturation index (ΔE) of akara. Apparent viscosity of cowpea paste was the only parameter significantly affected by the interaction of water level and hydration time. Overall, the 60% water level produced paste with flow properties and akara with physical characteristics most like the traditional product. Sensory attributes of mealased products were acceptable.