Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea ( <i>Vigna unguiculata</i> ) Pastes and End Product (Akara) Quality
Prashanti Kethireddipalli, Yen‐Con Hung, K.H. McWATTERS, R. Dixon Phillips
Journal of Food Science
Abstract
ABSTRACT: Akara, deep‐fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet‐milling of soaked, decorticated seeds exhibited excellent foaming ability, high water‐holding capacities (WHC), and low hardness value for akara. Intense dry‐milling that generated a fine flour adversely affected its functionality and akara‐making quality. Wet‐milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
cowpea paste improves foamability and water-holding capacity
“Wet‐milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.”
cowpea paste adversely affects functionality and akara-making quality
“Intense dry‐milling that generated a fine flour adversely affected its functionality and akara‐making quality.”