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Effect of milling method (wet and dry) on the functional...

Summary citation from AGRICOLA, the online catalog of the National Agricultural Library (NAL)

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 Title: Journal of food science.
Journal Volume/Issue: Jan/Feb 2002. v. 67 (1)
Main Author: Kethireddipalli, P.
Other Authors: Hung, Y.C., McWatters, K.H., Phillips, R.D.
Format: Article
Language: English
Subjects: cowpeas
Vigna unguiculata
dry milling
wet milling
functional properties
specific gravity
water holding capacity
foaming capacity
food quality
For More Info: View in NAL's Catalog.
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