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FERMENTED COWPEA FLOUR: PRODUCTION AND CHARACTERIZATION OF SELECTED PHYSICO‐CHEMICAL PROPERTIES
Author(s) -
PRINYAWIWATKUL WITOON,
BEUCHAT LARRY R.,
McWATTERS KAY H.,
PHILLIPS R. DIXON
Publication year - 1996
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.1745-4549.1996.tb00747.x
Subject(s) - fermentation , food science , chemistry , moisture , bulk density , boiling , sieve (category theory) , mathematics , biology , ecology , organic chemistry , combinatorics , soil water
A simplified solid‐substrate fermentation and milling process for preparing flour from nondecorticated cowpeas (cv. White Acre) was developed. Yield of fermented flours compared to starting substrate was about 73%. Total solids loss (ca. 21–23%) was due to soaking (6%), boiling (11%), fermentation (2–4%) and grinding (2%). Moisture loss during drying was approximately 5%. The pH of fermented flours ranged from 6.4 to 6.9. Fermented flours had less packed density but greater unpacked density than the control flour. About 41–44% of flour particles passed through a 0.297‐mm sieve; 65–72% of these particles were in the exclusion range of 0.037–0.074 mm. An increase in color saturation of fermented flours was due mainly to increased b* (yellowness) values. Fermented flours contained about 28% protein, 1.8–2.0% fat, 4.9–6.2% moisture, 2.7% ash, and 61–63% total carbohydrate.