Physical and Sensory Characteristics of Akara (Fried Cowpea Paste) Made from Whole and Decorticated Cowpeas (Vigna unguiculata)

McWatters, Kay H.; Resurreccion, A.V.A.; Fletcher, Stanley M.; Peisher, A.V.; Andress, Elizabeth L.

doi:10.1006/fstl.1993.1032

Cited by 23 publications

(17 citation statements)

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“…Africans prefer the light color of akara made from decorticated seeds. Decortication may not be necessary for acceptance by consumers who are unfamiliar with the product characteristics (34). Akara prepared from whole seeds was more viscous, dense, and had a darker color than that prepared from decorticated seeds which produced fewer balls per batch (34).…”

Section: Cowpea Utilizationmentioning

confidence: 99%

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The potential of cowpea as human food in Nigeria

Taiwo

1998

Food Reviews International

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Nigeria is a major producer of cowpea but the various methods of storing and preserving the crop locally are grossly inadequate. However, with the development of other higher yielding varieties, the need to consider different means of preserving cowpea becomes urgent. This paper examines some of the factors influencing the production, preservation, and utilization of cowpea within Nigeria. The paper discusses the processing of cowpea as an alternative form of preservation. Utilization of cowpea in the production of bean flour and canned products such as tomato sauce were discussed with their relative economic advantages. Production of cowpea flour with good functional and reconstitutional properties has the potential for a large market since it can be readily incorporated in various recipes. The production of commercially sterile cowpea in tomato sauce as a local substitute to imported baked beans will not only save the country some foreign exchange earnings, but will also lead to industrial growth thereby generating employment for the populace.

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Section: Cowpea Utilizationmentioning

confidence: 99%

“…Appearance and color ratings were significantly higher for the decorticated product. An acceptance study conducted in Atlanta, GA (USA) showed that akara was most acceptable served plain or with mustard sauce (34).…”

Section: Cowpea Utilizationmentioning

confidence: 99%

The potential of cowpea as human food in Nigeria

Taiwo

1998

Food Reviews International

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“…Akara's major drawback is its high fat content. Freshly fried akara can contain up to 31% fat on a dry weight basis (McWatters et al . 1993).…”

Section: Introductionmentioning

confidence: 99%

PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS

Huse¹,

Hung²,

McWatters³

2006

Journal of Food Quality

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Akara, a popular West African fried food made from dry cowpeas, contains about 31% fat on a dry weight basis. Previous work in our laboratory showed that akara made from a 94% cowpea flour/6% soy flour blend plus edible coatings absorbed 26% less oil during frying than akara made from 100% cowpea. The objective of the present study was to determine the quality and acceptance of modified akara, either freshly fried (one‐stage) or partially fried/frozen/thawed/finish‐fried (two‐stage) as would be employed in the home or a foodservice setting. Soy‐substituted akara was firmer than freshly fried, 100% cowpea (control) akara. Methylcellulose‐coated akara was significantly different in total color from the control. Consumer acceptance studies indicated that, compared with two‐stage fried/100% cowpea akara, the two‐stage fried/6% soy formulation had similar hedonic ratings for flavor, texture, oiliness and overall acceptance. Sensory evaluation also indicated that two‐stage fried/6% soy akara with edible coatings was considered unacceptable (ratings < 5.0).

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“…Table 1 shows that baianas de acarajé choose either light hue beans (olho de pombo) or dark beans (macassar). The lighter bean varieties are more appreciated in akara preparation because they produce products of similar colour (McWatters et al, 1993). However, these beans are firmly attached to the cotyledons; therefore, they are more difficult to dehull and have the lowest swelling capacity (Olapade et al, 2002).…”

Section: Cowpea Selection and Preparation Methods Used By Baianas De mentioning

confidence: 99%

Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)

Rogério¹,

Greiner²,

Nunes³

et al. 2014

Food Sci. Technol (Campinas)

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Physical and Sensory Characteristics of Akara (Fried Cowpea Paste) Made from Whole and Decorticated Cowpeas (Vigna unguiculata)

Cited by 23 publications

References 0 publications

The potential of cowpea as human food in Nigeria

The potential of cowpea as human food in Nigeria

PHYSICAL AND SENSORY CHARACTERISTICS OF FRIED COWPEA (VIGNA UNGUICULATA L. WALP) PASTE FORMULATED WITH SOY FLOUR AND EDIBLE COATINGS

Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)

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