Particle size distribution of commercial cowpea (Vigna unguiculata (L) Walp.) flour and sensory properties of akara

International Journal of Food Engineering

Volumn 5, Issue 4, 2009, Pages

  Barimalaa, Iminabo Samuel ^a   Okoroji, Cynthia Onyinyechi ^a  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

Commercial cowpea flour; Sensory properties of akara

Indexed keywords

LIGHT TRANSMISSION; PARTICLE SIZE ANALYSIS; SIZE DISTRIBUTION; TEXTURES;

COMMERCIAL COWPEA FLOUR; COWPEA PASTE; FINER PARTICLES; OUTER SURFACE; OVERALL ACCEPTABILITY; READY TO USE; SENSORY PROPERTIES; VIGNA UNGUICULATA;

PARTICLE SIZE;

VIGNA UNGUICULATA;

EID: 69949158822     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1536     Document Type: Article

References (5)

1. Dovlo, F.E., Williams, C.E. and Zoaka, L., Cowpea: Home preparation and use in West Africa, 1976, Publication IDRC -055e, International Development Research Center, Ottawa, Canada.
2. Larmond, E., Laboratory Methods for Sensory Evaluation of Foods. 1977, Publication No. 1637, Research Branch, Canada Department of Agriculture, Ottawa,Canada.
3. McWatters, K.H., Compositional, Physical and Sensory Characteristics of Akara Processed from Cowpea Paste and Nigerian Cowpea Flour, Cereal Chem., 1983, 60, 333-336.
4. McWatters, K.H. and Brantley,B.B., Characteristics of Akara Prepared from Cowpea Paste and Meal, Food Technol., 1982, 36, 66
5. Williams, C.E., Cowpea Flour Innovation in a Traditional Dish and its Acceptability in Selected Areas in Oyo Division, 1980, PhD. Dissertation, University of Ibadan, Nigeria.