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Particle‐size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)
Author(s) -
Singh A.,
Hung Y.C.,
Phillips R.D.,
Chinnan M.S.,
McWatters K.H.
Publication year - 2004
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.1365-2621.2004.tb13623.x
Subject(s) - hammer , materials science , food science , chemistry , metallurgy
Matching of particle‐size distribution and further blending of cowpea paste made from dry milled seeds were used as tools for producing akara of comparable quality to the traditional West African wet‐milled product. All blended samples showed a reduction in viscosity after whipping ranging from 48.2% to 54.2%. HM‐1.73 (Hammer mill with 1.73‐mm screen) produced the least number (11) of akara balls per batch with highest per ball weight (20.93 g). Akara fat content varied from 14.7% to 33.1%. Akara made from HM‐2.54 (hammer mill with 2.54‐mm screen) contained 21.1% fat and was acceptable to consumers.