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SENSORY, NUTRITIONAL AND STORAGE PROPERTIES OF COWPEA POWDERS PROCESSED TO REDUCE BEANY FLAVOR
Author(s) -
OKAKA JAMES C.,
POTTER NORMAN N.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06482.x
Subject(s) - blanching , flavor , food science , fortification , lysine , taste , chemistry , methionine , amino acid , biochemistry
Acidified water soaking of cowpeas followed by blanching reduced the beany flavor of drum‐dried cowpea powders. A taste panel preferred the low‐beany cowpea powders in a porridge‐like baby food formula but not in bread where the reduction in beaniness was less apparent or in moin‐moin, an African traditional dish, where beany flavor is desirable. The amino acid compositions and available lysine contents of the low‐beany powders did not differ appreciably from those of raw cowpeas or from powder not reduced in beaniness. Biological value, as measured by the PER test, was not decreased in powders lowered in beaniness and was enhanced by methionine fortification. Storage stability of low‐beany powders evaluated in the baby food formula was excellent for at least 16 wk at 30°C.