Effect of soy supplementation on the physicochemical and sensory qualities of ‘Akara' from cowpea flour

Abstract

Effect of supplementation on the physiochemical properties of cowpea flour and the sensory qualities of its akara balls were investigated. Akara is a deep-fat-fried product prepared from cowpea (Vignia unguinculata) flour or paste consumed in some parts of West and East Africa. Cowpea flour was supplemented with Soy flour in ratios 0, 20, 30 and 100% levels. The mixtures of the flours were subjected to physicochemical analyses while the akara balls were subjected to sensory evaluation. Analyses showed that as the level of supplementation increased, the protein content, specific gravity, bulk density, swelling capacity and the foaming capacity decreased while on the other hand the water absorption capacity initially decreased before increasing gradually. Supplementation up to 20% level produced pastes of good dispensing and frying characteristics which were well separated upon contact with the frying oil and formed uniformly shaped balls that floated and retained their integrity during frying. Above 20% supplementation level, the pastes exhibited opposite characteristics. They had a thick batter-like consistency, with difficulty in dispensing and failure to separate into individual balls and were submerged during frying. They were distorted and scattered in shape. However, they produced Akara of higher nutrient contents.


KEY WORDS: Akara, Cowpea flour, Soybean flour, supplementation, frying.


Global Jnl Pure and Applied Sciences Vol.10(4) 2004: 509-514