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Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea ( Vigna unguiculata ) Pastes and End Product (Akara) Quality
Author(s) -
Kethireddipalli P.,
Hung Y.C.,
Mcwatters K.H.,
Phillips R.D.
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.tb11357.x
Subject(s) - vigna , food science , materials science , agronomy , chemistry , biology
Akara, deep‐fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet‐milling of soaked, decorticated seeds exhibited excellent foaming ability, high water‐holding capacities (WHC), and low hardness value for akara. Intense dry‐milling that generated a fine flour adversely affected its functionality and akara‐making quality. Wet‐milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.