Physico-chemical Properties and akara making potentials of pre-processed Jack Beans Canavalia ensiformis and Cowpea Vigna unguiculata L. Walp Composite FlourReportar como inadecuado




Physico-chemical Properties and akara making potentials of pre-processed Jack Beans Canavalia ensiformis and Cowpea Vigna unguiculata L. Walp Composite Flour - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Croatian journal of food technology, biotechnology and nutrition, Vol.8 No.3-4 January 2014. -

Akara deep-fat fried balls prepared from cowpea Vigna unguiculata paste is widely consumed in West Africa as a cheap source of protein. Jack bean Canavalia ensiformis is also rich in protein but is under-utilized in many parts of Africa due to the presence of several anti-nutritional factors. Jack bean was therefore subjected to different pre-processing methods cracked-soaked, cracked-boiled and germinated to reduce the anti-nutritional content before conversion into flours. Composite blends of the pre-processed jack beans and cowpea flour in different proportions of 95:05, 90:10, 85:15, 80:20 and 50:50 for each of the pre-processing methods was used in the production of akara. The proximate, pasting, functional and anti-nutritional properties of the flours as well as the proximate and anti-nutritional properties of the akara were determined using AOAC methods. The protein content of the cracked-boiled jack bean with 50% cowpea composite flour was the highest 23.65%, while germinated jack bean composite flour with 80% cowpea flour had the lowest 20.85%. Similarly, the protein content of the akara balls produced from cracked-boiled jack bean with 50% cowpea composite flour had the highest protein value 13.15%. Generally,

the functional properties, except for water and oil absorption capacities were higher in cracked-boiled than in cracked-soaked and germinated jack bean composite flours. The pre-processing methods significantly p ≤ 0.05 affected the pasting properties of the composite flours, while the anti-nutritional factors such as protease inhibitor and saponins were not detected in the akara balls. Germination of jack bean decreased tannin content than cracked-boiled and cracked-soaked, while soaking decreased the phytates levels than germination and boiling methods. Sensory attributes of the akara were significantly different p≤ 0.05 from each other with the germinated jack bean composite flour with 50% cowpea

flour having the highest rating for all the attributes measured.

Akara; cowpea; jack beans; proximate; functional; pasting; anti-nutritional



Autor: Adediran Ayodele Mofoluke - ; Department of Food Technology, University of Ibadan, Ibadan, Nigeria Karim Olayinka Ramota - ; Depa

Fuente: http://hrcak.srce.hr/



DESCARGAR PDF




Documentos relacionados