Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality

Authors


  • This study was supported by the Bean/Cowpea Collaborative Research Support Program (CRSP), U.S. Agency for International Development (USAID) and by state and Hatch funds allocated to the Univ. of Georgia Agricultural Experiment Station-Griffin Campus. We appreciate the technical support of Richard Stinchcomb and support and guidance of Dr. Chyi-Shen Lin.

Abstract

ABSTRACT: Akara, deep-fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet-milling of soaked, decorticated seeds exhibited excellent foaming ability, high water-holding capacities (WHC), and low hardness value for akara. Intense dry-milling that generated a fine flour adversely affected its functionality and akara-making quality. Wet-milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.

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