| Abstract: | Akara, a deep‐fat‐fried cowpea paste product, is a popular snack food in West Africa. Foaming capacity of the cowpea paste is important for achieving a spongy light‐textured fried product. The effect of two saponins, Yucca and Quillaja, on the foaming capacity of cowpea paste was investigated. Results showed that an increase in the amount of saponin added (1, 2, 4%) resulted in a decrease in specific gravity and apparent viscosity of the cowpea paste. Addition of saponin also significantly reduced the firmness and increased the cohesiveness of the akara compared with the control. Akara made using the Quillaja saponin was less firm and more cohesive than akara made using the Yucca saponin. An increase in the amount of saponin added to the cowpea paste resulted in a darker (lower L*) and browner colour of akara. However, akara containing 1% Yucca saponin had similar colour attributes to the control but was less firm and more cohesive. Copyright © 2005 Society of Chemical Industry |
