Prethodno priopćenje
Physico-chemical Properties and akara making potentials of pre-processed Jack Beans (Canavalia ensiformis) and Cowpea (Vigna unguiculata L. Walp) Composite Flour
Adediran Ayodele Mofoluke
; Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Karim Olayinka Ramota
; Department of Home Economics and Food Science, University of Ilorin, Nigeira
Oyeyinka Samson Adeoye
; Department of Food, Agric. and Biological Engineering, Kwara State University, Nigeria
Oyeyinka Adewumi Toyin
; Department of Food, Agric. and Biological Engineering, Kwara State University, Nigeria
Awonorin Samuel Olusegun
; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
Sažetak
Akara (deep-fat fried balls) prepared from cowpea (Vigna unguiculata) paste is widely consumed in West Africa as a cheap source of protein. Jack bean (Canavalia ensiformis) is also rich in protein but is under-utilized in many parts of Africa due to the presence of several anti-nutritional factors. Jack bean was therefore subjected to different pre-processing methods (cracked-soaked, cracked-boiled and germinated) to reduce the anti-nutritional content before conversion into flours. Composite blends of the pre-processed jack beans and cowpea flour in different proportions of 95:05, 90:10, 85:15, 80:20 and 50:50 for each of the pre-processing methods was used in the production of akara. The proximate, pasting, functional and anti-nutritional properties of the flours as well as the proximate and anti-nutritional properties of the akara were determined using AOAC methods. The protein content of the cracked-boiled jack bean with 50% cowpea composite flour was the highest (23.65%), while germinated jack bean composite flour with 80% cowpea flour had the lowest (20.85%). Similarly, the protein content of the akara balls produced from cracked-boiled jack bean with 50% cowpea composite flour had the highest protein value (13.15%). Generally,
the functional properties, except for water and oil absorption capacities were higher in cracked-boiled than in cracked-soaked and germinated jack bean composite flours. The pre-processing methods significantly (p ≤ 0.05) affected the pasting properties of the composite flours, while the anti-nutritional factors such as protease inhibitor and saponins were not detected in the akara balls. Germination of jack bean decreased tannin content than cracked-boiled and cracked-soaked, while soaking decreased the phytates levels than germination and boiling methods. Sensory attributes of the akara were significantly different (p≤ 0.05) from each other with the germinated jack bean composite flour with 50% cowpea
flour having the highest rating for all the attributes measured.
Ključne riječi
Akara; cowpea; jack beans; proximate; functional; pasting; anti-nutritional
Hrčak ID:
115925
URI
Datum izdavanja:
2.1.2014.
Posjeta: 4.011 *