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Protein contents, physical and sensory properties of Nigerian snack foods (cake, chin‐chin and puff‐puff) prepared from cowpea – wheat flour blends
Author(s) -
Akubor Peter I.
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00771.x
Subject(s) - snack food , food science , chin , flavor , wheat flour , chemistry , mathematics , medicine , anatomy
Summary Some Nigerian snack foods, particularly cake, chin‐chin and puff‐puff, were prepared from blends of cowpea and wheat flours. The snack foods were evaluated for their protein content, physical and sensory characteristics. The latter included colour, flavor, texture and overall acceptability. All the snack foods showed higher protein content when compared with the 100% wheat flour based snack foods. The protein content increased with the increasing levels of cowpea flour in the blend. The physical properties of the supplemented snack foods were not adversely affected by supplementation with cowpea. Similarly, at all levels of cowpea supplementation, the sensory characteristics of the snack foods did not differ significantly ( P > 0.05) from those of the 100% wheat flour based snack foods.