Effect of milling method (wet and dry) on the functional properties of cowpea (Vigna unguiculata) pastes and end product (Akara) quality.
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 waterholding 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.
Journal of food science.
Jan/Feb 2002. v. 67 (1)
|Main Author:||Kethireddipalli, P.|
|Other Authors:||Hung, Y.C., McWatters, K.H., Phillips, R.D.|
water holding capacity
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