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Influence of Peanut oil on the Flow Characteristics of Cowpea Slurry
Abstract
Hot mix cowpea slurries at 30% cowpea solids and various concentrations of peanut oil were prepared by mixing measured amounts of cowpea flour with adequate amounts of oil and hot water
at 70 oC. Slurries were held with intermittent agitation in a water bath maintained at 70 oC for 15 minutes before shearing in a viscometer at 20 oC. Similarly, cold-mix slurries produced with cold tap water for formulation and a subsequent holding regime for 3 hours with intermittent agitation under room temperature (20 oC –25 oC )
were also sheared at 20 oC. The shear responses adequately fitted the power law equation and exhibited very low levels of yield stress. The
added oil was completely absorbed in the hot-mix slurries at levels of 1 – 11% fat covered in the study. Increase in fat concentration increased the consistency coefficient for the hot-mix slurries only without any corresponding influence in the cold mix slurries. While the consistency
coefficient exhibited a linear dependence on fat concentration, the flow behaviour index remained unaltered for the hot-mix slurries. Generally, the apparent viscosity (at 10 S-1) showed a 2.5% increase for each % increase in fat concentration.
at 70 oC. Slurries were held with intermittent agitation in a water bath maintained at 70 oC for 15 minutes before shearing in a viscometer at 20 oC. Similarly, cold-mix slurries produced with cold tap water for formulation and a subsequent holding regime for 3 hours with intermittent agitation under room temperature (20 oC –25 oC )
were also sheared at 20 oC. The shear responses adequately fitted the power law equation and exhibited very low levels of yield stress. The
added oil was completely absorbed in the hot-mix slurries at levels of 1 – 11% fat covered in the study. Increase in fat concentration increased the consistency coefficient for the hot-mix slurries only without any corresponding influence in the cold mix slurries. While the consistency
coefficient exhibited a linear dependence on fat concentration, the flow behaviour index remained unaltered for the hot-mix slurries. Generally, the apparent viscosity (at 10 S-1) showed a 2.5% increase for each % increase in fat concentration.
