Effects Of Cowpea (Vigna Unguiculata) Germination On Akara Quality Germination On Akara Quality

ABSTRACT.

The effect of germination on the quality of akara was investigated using two varieties of cowpea locally called Potiskum beans and Sokoto beans. Each variety was divided into two lots, one germinated while the other was used a; control. The beans were then processed into flour and their proximste eompositions functional properties and sensory qualities evaluated. Germination resulted in higher protein, ash and moisture contents and lower fat and carbohydrate contents than the ungermnated samples. Germination of the seeds resulted in significant difference in the taste and flavour but non significant (p>O.05) difference in texture and colour of the products made from the flour. The akara balls produced from the ungerminated cowpeawere accepted more than those made from germinated flour samples. Panelists rated akara made from Potiskum cowpea higher than the Sokoto variety.