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Nutritional Quality and Sensory Acceptability of Akara Prepared from Germinated Tepary Beans
Author(s) -
IDOURAINE A.,
TINSLEY A. M.,
WEBER C. W.
Publication year - 1989
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.1365-2621.1989.tb08580.x
Subject(s) - ascorbic acid , food science , flavor , germination , vitamin c , chemistry , vitamin , taste , biology , botany , biochemistry
Tepary beans, Phaseolus Acutifolius (ungerminatcd and germinated for 48 hr) were used to prepare akara. Cowpcas, ungerminated and germinated teparies, uncooked and cooked akara prepared from teparies and cowpeas were analyzed for proximate composition, amino acid (AA) profile, vitamin A, ascorbic acid and trypsin inhibitor activity (TIA). Proximate composition and AA profiles of ungerminated teparies and cowpeas were similar. Germination increased protein, vitamin A, and ascorbic acid by 12%, 56%, and 23‐fold, respectively. TIA decreased by 2.9% while AA profiles showed slight to no change. Frying lowered protein, vitamin A, ascorbic acid, and TIA by 7%, 35–40%, 75–82%, and 12.6–24.3%, respectively. Taste panels found no significant differences (P≤0.05) in color, texture or flavor among the products.