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Functional, Nutritional, Mycological, and Akara‐making Properties of Stored Cowpea Meal
Author(s) -
McWatters K.H.,
Chinnan M.S.,
Phillips R.D.,
Beuchat L.R.,
Reid L.B.,
MensaWilmot Y.M.
Publication year - 2002
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.1365-2621.2002.tb09532.x
Subject(s) - meal , food science , mold , chemistry , botany , biology
Cowpea meal was packaged in high‐density polyethylene bags, stored at ‐18 °C, 21 °C/55% RH, 37 °C/55% RH, and evaluated at 0, 4, 8, 12, 18, and 24 mo for functional, nutritional, mycological, and akara‐making properties. Moisture content of meal varied no more than 0.5% and there were no marked changes in yeast and mold populations. Meal stored at ‐18 and 21 °C retained color, foam capacity, and akara‐making quality for 24 mo. Overall, storage of cowpea meal at 37 °C was detrimental to its foaming characteristics, a key measure of performance in akara‐making. A decline in protein solubility was also observed in the 37 °C samples.