Response surface methodology for optimizing the pre-processing conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety

Journal of Food Engineering

Volumn 73, Issue 4, 2006, Pages 346-357

  Afoakwa, Emmanuel Ohene ^a   Yenyi, Samuel Errie ^a   Sakyi Dawson, Esther ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Canning procedures; Cowpeas; Optimization; Quality characteristics; Response surface methodology

Indexed keywords

FOOD PRODUCTS; MATHEMATICAL MODELS; MOISTURE; PH EFFECTS; QUALITY CONTROL; REGRESSION ANALYSIS; SALTS;

CANNING PROCEDURES; COWPEAS; QUALITY CHARACTERISTICS; RESPONSE SURFACE METHODOLOGY;

CANNING;

VIGNA UNGUICULATA;

EID: 27744561185     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.01.037     Document Type: Article

References (13)

1. E.O. Afoakwa, S. Sefa-Dedeh, and B. Cornelius Optimization of the nutritional quality characteristics of cowpea-fortified nixtamalized maize using computer-generated response surface models The South African Journal of Clinical Nutrition 15 2 2002 17 19
2. Afoakwa, E. O., Sefa-Dedeh, S., Kluvitse, Y. & Sakyi-Dawson, E. O. (2003). The influence of fermentation and cowpea fortification on the quality characteristics of maize-based weaning foods. Paper Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso, 23-28 November, 2003.
3. E.O. Afoakwa, S. Sefa-Dedeh, and E. Sakyi-Dawson Effects of cowpea fortification, dehydration method and storage time on some quality characteristics of maize-based traditional weaning foods African Journal of Food, Agriculture, Nutrition and Development 4 1 2004 25 29
4. AOAC Official methods of analysis 15th ed. 1990 Association of Official Analytical Chemists Washington, DC
5. R. Bressani Grain quality of beans Food Review International 9 2 1993 237 297
6. A. Lopez A complete course in Canning Bk. II and III 12th ed. 1987 The Canning Trade Inc Baltimore, Maryland USA
7. A.D. Olongbobo, and B.L. Fetuga Chemical composition of promising cowpea (Vigna unguiculata) varieties Nutrition Reports International 25 1983 913 916
8. D. Pearson The chemical analysis of foods 7th ed. 1976 Churchill Livingstone London, UK
9. R.D. Phillips Starchy legumes in human nutrition, health and culture Plant Food for Human Nutrition 44 1993 195 211
10. R.D. Phillips, and K.H. Mcwatters Contribution of cowpeas to nutrition and health Food Technology Journal 45 9 1991 127 130
11. S. Sefa-Dedeh, B. Cornelius, E. Sakyi-Dawson, and E.O. Afoakwa Application of response surface methodology to study the quality characteristics of cowpea-fortified nixtamalized maize Journal of Innovative Food Science and Emerging Technologies 4 2003 109 119
12. Sefa-Dedeh, S., Frimpong, K., Afoakwa, E. O. & Sakyi-Dawson, E. (2000). Cowpea fortification of traditional foods. Paper Presented at the World Cowpea Research Conference III. September 4-7, Ibadan, Nigeria.
13. Sefa-Dedeh, S., Sakyi-Dawson, E. & Afoakwa, E. O. (2001). Comparative evaluation of cowpea varieties and their performance in a fermented food product. IFT Book of Abstracts 44D-13 and Paper Presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA, USA June 23-27.