Sensory properties of akara (Fried cowpea paste) and moinmoin (Steamed cowpea paste) prepared from five varieties of cowpea flour

Journal of Sensory Studies

Volumn 24, Issue 2, 2009, Pages 234-242

  Henshaw, F O ^a   Mcwatters, K H ^b   Akingbala, J O ^c  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70350157267     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2009.00207.x     Document Type: Article

References (21)

1. DOVLO, F.E., WILLIAMS, C.E. and ZOAKA, L. 1976. Cowpeas: Home Preparation and Use in West Africa. Publication IDRC- 055e. International Development Research Centre, Ottawa, Canada.
2. ENWERE, N.J. and NGODDY, P.O. 1986. Effect of heat treatment on selected functional properties of cowpea flour. Trop. Sci. 26, 223-232.
3. ENWERE, N.J., MCWATTERS, K.H. and PHILLIPS, R.D. 1998. Effect of Processing on some properties of cowpea (Vigna unguiculata) seed, protein, starch, flour and akara. Int. J. Food Sci. Nutr. 49, 365-373.
4. HENSHAW, F.O. 2000. Functionality of flour in relation to Physical and Chemical properties of seeds of selected cowpea varieties. PhD Thesis, University of Ibadan, Ibadan, Nigeria.
5. HENSHAW, F.O. and LAWAL, S.A. 1993. Effects of processing method on the functional properties of cowpea flour. Trop. Sci. 33, 377-385.
6. HENSHAW, F.O., MCWATTERS, K.H., OGUNTUNDE, A.O. and PHILLIPS, R.O. 1996. Pasting properties of cowpea flour: Effects of Soaking and Decortication method. J. Agric. Food Chem. 44, 1864-1870.
7. HENSHAW, F.O., UZOCHUKWU, S.V.A. and BELLO, I.Y. 2000. Sensory properties of akara (fried cowpea paste) prepared from paste stored at low storage temperature. Int. J. Food Prop. 3(2), 295-304.
8. HENSHAW, F.O., MCWATTERS, K.H., AKINGBALA, J.O. and PHILLIPS, R.D. 2002. Functional Characterization of flour of selected cowpea varieties: Canonical Discriminant Analysis. Food Chem. 79(3), 381-386.
9. HENSHAW, F.O., MCWATTERS, K.H., AKINGBALA, J.O. and CHINNAN, M.S. 2003. Thermal properties of cowpea flour: A study by Differential Scanning Calorimetry. Nahrung/Food 47(3), 161-165.
10. HUNG, Y-C., CHINNAN, M.S. and MCWATTERS, K.H. 1988. Effect of pre-decortication drying treatment on the textural quality of cowpea products : Seeds and akara. J. Food Sci. 53(6), 1778.
11. MCWATTERS, K.H. 1983. Compositional, Physical and Sensory characteristics of akara processed from cowpea paste and Nigerian cowpea flour. Cereal Chem. 60, 333-336.
12. MCWATTERS, K.H. 1986. Use of peanut and cowpea Flours in selected fried and baked foods. In Plant Proteins. Applications, Biological Effects, and Chemistry. Symposium series 312. American Chemical Society, Washington, DC.
13. MCWATTERS, K.H. and CHINNAN, M.S. 1985. Effect of hydration of cowpea meal on physical and sensory attributes of traditional West African food. J. Food Sci. 50, 444-446.
14. MCWATTERS, K.H., CHINNAN, M.S., WORTHINGTON, R.E. and BEUCHAT, L.R. 1987. Influence of storage conditions on quality of cowpea seeds and products processed from stored seeds. J. Food Process. Preserv. 1, 63-76.
15. MCWATTERS, K.H., CHINNAN, M.S., HUNG, Y-C. and BRANCH, A.L. 1988. Effect of pre-decortication drying temperature on cowpea paste characteristics and functionality in preparation of akara. Cereal Chem. 65(1), 23-27.
16. MEILGAARD, M., CEVILLE, G.V. and CARR, B.T. 1987. Sensory Evaluation Techniques, Vol.II, CRC Press. Inc., Boca Raton, FL.
17. OKAKA, C. and POTTER, N.N. 1979. Physiochemical and functional properties of cowpea powders processed to reduce beany flavour. J. Food Sci. 44, 1235-1240.
18. ONAYEMI, O. and POTTER, N.N. 1976. Cowpea powders dried with methionine: Preparation, storage stability, organoleptic properties and nutritional quality. J. Food Sci. 41, 48-53.
19. PHILLIPS, R.D. and MCWATTERS, K.H. 1991. Contribution of cowpeas in Nutrition and Health. Food Technol. 45, 127-130.
20. POUR-EL, A. 1981. Protein functionality: Classification, Definition, Methodology. In Protein Functionality in Foods, (J.P. Cherry, ed.) pp. 1-19, ACS symposium series 147. American Chemical Society, Washington, DC.
21. SAS. 1988. SAS User's Guide Version 6.03 Ed. SAS Institute Inc., Cary, NC.