Effect of Pre-decortication Drying Treatment on the Textural Quality of Cowpea Products: Seeds and Akara |
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| Authors: | Y.-C. HUNG M. S. CHINNAN K. H. McWATTERS |
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| Affiliation: | Authors Hung, Chinnan and McWatters are with the Dept. of Food Science &Technology, Univ. of Georgia Agricultural Experiment Station, Griffin, GA 30223-1797. |
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| Abstract: | This study describes the influence of a pre-decortication drying treatment on the textural quality of cowpea seeds and akara (fried cowpea paste). Heat-treated seeds were more brittle than the unheated control, but there were no significant differences in seed brittleness among drying temperatures. Akara from the 110°C treatment was less cohesive and required more energy per unit mass to shear and compress than the other samples. Overall, the 50°. 70° and 90°C treatments produced akara that compared favorably in textural quality to the control. Objective textural parameters obtained from either TPA or the Kramer cell method correlated well with sensory measures of texture. |
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