Sensory properties of akara (fried cowpea paste) prepared from paste stored at low storage temperatures

Abstract

Akara (fried cowpea paste) a popular West African cowpea (Visna unguiculata) product was prepared from cowpea paste stored under refrigeration (4-6°C) and freezer (-18°C) temperatures for 10 and 24 days respectively. Blanched and unblanched paste were stored. Akara from freshly prepared paste was used as control. The sensory properties investigated were colour, taste, texture and aroma. Akara from various paste samples; refrigerator stored paste (RSP); freezer stored paste (FSP) and fresh paste (FP) were rated for the various attributes and the degree of difference from the control by a trained panel. Sensory attributes of RSP akara were majorly rated between good and fair in the first 3 days. Attributes were rated between fair and bad by the 6 th and 10 th days of storage and were significantly different from FP akara. Sensory attributes of FSP akara were rated between good and fair until the 17 th day of storage. Blanching proved beneficial as a pre-storage treatment for the preservation of akara texture in the first 3 days for RSP and for 24 days for FSP. The results showed that the properties of cowpea paste which influence texture and overall sensory quality of akara, were better preserved in frozen storage. The implications of the results on the feasibility of bulk production and storage of cowpea paste for retail as a frozen ingredient are discussed.

Whipping and Lowering of Moisture Content To Reduce Cowpea Paste Souring Rate

“…The modified method of Henshaw et al (2000) was used in preparing the cowpea paste. The cowpea paste was prepared by soaking the cowpea seeds in water for 5 minutes, after which the seeds were dehulled by rubbing the seeds between the palms and floating off the detached seed coats in water.…”

“…Hence, it would be more useful to devise a less costly and sustainable method of slowing down cowpea paste deterioration during ambient holding. Several studies have been carried out on products made from cowpea paste (Egounleti 1994;Henshaw et al, 2000;Mbofung et al, 1999aMbofung et al, , 1999b. Up to date, studies conducted to understand the souring phenomenon in cowpea paste are lacking in the literature.…”

“…Texturally, moin-moin ( Figure 1) is softer than ekuru. Preparation of cowpea paste in home and eateries, which involves soaking, dehulling, and grinding hydrated cowpea grains, is rather a very tedious and time consuming exercise (Henshaw et al, 2000). The moisture content of cowpea paste varies, as it is prepared by the consumers at homes, street food vendors and many chefs in the fast food kitchens, is highly subjective, and is often based on culinary experience and the final product targeted.…”

“…Low temperature storage is an effective method of preserving cowpea paste, as it retards rapid microbial proliferation and the attendant physicochemical changes (Henshaw et al, 2000). However, it may be highly prohibitive to cottage food processors, vendors, and fast food outlets when the power supply for running cold storage facilities is either too costly or erratic in the developing economies.…”

The Effects of Various Traditional Processing Methods on the Glycemic Index and Glycemic Load of Cowpeas (Vigna Unguiculata)

“…They serve as a cheap source of proteins and other nutrients (Ene‐Obong and Carnovale 1992). Different processing methods (boiling, steaming, frying, soaking, dehulling, grinding) are often combined to produce different products that are eaten as a snack or main meal (Henshaw et al . 2000).…”