Chemical Composition And Sensory Evaluation Of Vegetable Cowpea (Akidi) Snacks (Akara And Moimoi)
ABSTRACT
The brown and black varieties of vegetable
cowpea with the control (white bean) were subjected to proximate analysis and sensory
evaluation of the products; Akara and moimoi. The functional properties of the
vegetable cowpea which include; Foaming stability, Emulsion stability,
Gelation, Swelling capacity and bulk density were also determined. The white
bean had the highest crude protein which was 25.20± 0.11, followed by the brown
bean 23 .38± 0.19 and lastly the black bean 20.09± 0.04. In the functional
properties, the black bean had the highest swelling capacity of O.423g/ml ,
followed by the white bean 0.413g/ml and lastly the brown bean 0.405g/ml. The
bulk density of the brown bean was the greatest 0.81/ml, followed by the black
bean O.769g/ml and lastly the white bean 0.748g/ml. For the sensory evaluation,
the black and brown beans compares favorably in terms of texture, taste, Aroma
palatability with the white bean.
0.0
OGUNDELE, O (2021). Chemical Composition And Sensory Evaluation Of Vegetable Cowpea (Akidi) Snacks (Akara And Moimoi). Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-vegetable-cowpea-akidi-snacks-akara-and-moimoi-7-2
OLABIMPE, OGUNDELE. "Chemical Composition And Sensory Evaluation Of Vegetable Cowpea (Akidi) Snacks (Akara And Moimoi)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 30 Jun. 2021, https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-vegetable-cowpea-akidi-snacks-akara-and-moimoi-7-2. Accessed 23 Nov. 2024.
OLABIMPE, OGUNDELE. "Chemical Composition And Sensory Evaluation Of Vegetable Cowpea (Akidi) Snacks (Akara And Moimoi)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 30 Jun. 2021. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-vegetable-cowpea-akidi-snacks-akara-and-moimoi-7-2 >.
OLABIMPE, OGUNDELE. "Chemical Composition And Sensory Evaluation Of Vegetable Cowpea (Akidi) Snacks (Akara And Moimoi)" Repository.mouau.edu.ng (2021). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-vegetable-cowpea-akidi-snacks-akara-and-moimoi-7-2