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A FLOUR FROM FERMENTED COWPEAS: PROPERTIES, COMPOSITION AND ACCEPTABILITY
Author(s) -
LU JOHN Y.,
SANNIOSOMO EBENEZER
Publication year - 1988
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1988.tb00079.x
Subject(s) - food science , ingredient , fermentation , chemistry , absorption of water , tannin , solubility , composition (language) , wheat flour , ascorbic acid , botany , organic chemistry , biology , linguistics , philosophy
A fermented cowpea flour was prepared by fermenting dehulled beans in three volumes of water at 38°C for 48 h. After fermentation the beans were washed, dried then ground it into flour. The flour was acidic, and slightly greenish white in color. The composition was 21% protein, 2.5% oil, 1.6% ash and 66.6% carbohydrate. It also contained 35 LU. beta‐carotene, 1.28 mg ascorbic acid, 1.03 mg thiamin and 0.64 mg pyridoxine. Nitrogen solubility index, water absorption, and viscosity became greater after fermentation. Two products; bread and chips, were prepared using unfermented and fermented cowpea flour as an ingredient. The products containing unfermented cowpea flour were scored higher than the ones containing unfermented cowpea flour. African panelists gave higher scores than American panelists.