Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality |
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| Authors: | P. Kethireddipalli Y.-C. Hung K.H. Mcwatters R.D. Phillips |
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| Affiliation: | Authors are affiliated with the Dept. of Food Science and Technology Univ. of Georgia, Griffin, GA 30223. Direct inquiries to: E-mail: . |
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| Abstract: | ABSTRACT: Akara, deep-fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet-milling of soaked, decorticated seeds exhibited excellent foaming ability, high water-holding capacities (WHC), and low hardness value for akara. Intense dry-milling that generated a fine flour adversely affected its functionality and akara-making quality. Wet-milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture. |
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| Keywords: | cowpea cowpea meal cowpea flour Vigna unguiculata wet-milling dry-milling functionality akara texture |
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