Effect of processing on the physicochemical and organoleptic properties of imitation milk from cowpea/maize blends

Abstract

A method for the preparation of cowpea and cowpea-maize was described. Cowpea-maize milk was prepared at 10% (10g cowpea+90g maize), 20% (20g cowpea+ 80g maize) and 40% (40g cowpea + 60g maize) on wet matter basis. Yield percent extracted cowpea-maize milk ranges from (90-99.44%) and compares favourably with cowpea milk (94.87%).



There was a spontaneous decrease in the level of colloidal particles in the samples. Protein (17.45%), ash (3.60%), Ca (0.25%) and K (0.95%) of cowpea milk was significantly higher than other samples.



Organoleptic properties indicate that cowpea milk was significantly higher than other samples in taste and texture. There was also no significant difference in all the milk samples at (p<0.05%) in colour and general acceptability.



The Journal of Food Technology in Africa Volume 6 No.3, 2001, pp. 90-92