Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E
ABSTRACT
This study evaluated the comparative study on the
chemical properties of akara obtained from three varieties of cowpea: Three
varieties of cowpea namely; brown beans, blackeyed beans and honey beans were
procured and processed into akara. The akara were analyzed based on proximate,
mineral, antinutritional, microbial and sensory properties using standard
methods. The statistical analysis was carried out using one-way ANOVA at 95%
confidence level. The results showed that the proximate composition ranged from
40.45% to 45.26%, 10.85 to 12.55%, 18.76 to 24.85%, 0.59 to 0.76%, 2.08 to
2.33%, 14.27 to 27.01% and 321.20 to 330.91 kcal for moisture content, protein,
fat, fibre, ash, carbohydrate and energy value respectively. The mineral
composition ranged from 121.61 to 140.55mg/100g, 229.32 to 236.66mg/100g,
149.35 to 170.62mg/100g, 139.91 to 145.81mg/100g, 2.29 to 4.19mg/100g and0.96
to 1.21mg/100g for potassium, phosphorus, calcium, magnesium, iron and zinc
respectively. The Antinutritional composition ranged from 0.03 to 0.05mg/100g,
0.01 to 0.02 mg/lOOg, 0.09 to 0.15mg/100g for tannin, phenol and flavonoid. The
microbial load ranged from 1.25 to 8.0 CFU/g, 1.05 to 3.0 CFU/g and 4.0 to 8.0
for Akl (brown beans), AK.2 (blackeyed beans) and AK3 (Honey beans). This
research work revealed that akara made from black-eyed beans (AK2) was
nutritionally superior, while akara made from honey beans (AK3) offer best
sensory quality. This study revealed that despite the nutritional advantages
revealed that akara regardless of the cowpea variety remains susceptible to
contamination during handling and storage.
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AMADI (2026). Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E . Repository.mouau.edu.ng: Retrieved Apr 01, 2026, from https://repository.mouau.edu.ng/work/view/comparative-studies-on-the-chemical-properties-of-akara-samples-made-from-brown-beans-phaseolus-vulgaris-black-eyed-beans-vigna-unguiculata-and-honey-beans-vigna-unguiculata-amadi-merit-e-7-2
AMADI. "Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Apr. 2026, https://repository.mouau.edu.ng/work/view/comparative-studies-on-the-chemical-properties-of-akara-samples-made-from-brown-beans-phaseolus-vulgaris-black-eyed-beans-vigna-unguiculata-and-honey-beans-vigna-unguiculata-amadi-merit-e-7-2. Accessed 01 Apr. 2026.
AMADI. "Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Apr. 2026. Web. 01 Apr. 2026. < https://repository.mouau.edu.ng/work/view/comparative-studies-on-the-chemical-properties-of-akara-samples-made-from-brown-beans-phaseolus-vulgaris-black-eyed-beans-vigna-unguiculata-and-honey-beans-vigna-unguiculata-amadi-merit-e-7-2 >.
AMADI. "Comparative Studies On The Chemical Properties Of Akara Samples Made From Brown Beans (Phaseolus Vulgaris), Black Eyed Beans (Vigna Unguiculata) And Honey Beans (Vigna Unguiculata):-Amadi, Merit E " Repository.mouau.edu.ng (2026). Accessed 01 Apr. 2026. https://repository.mouau.edu.ng/work/view/comparative-studies-on-the-chemical-properties-of-akara-samples-made-from-brown-beans-phaseolus-vulgaris-black-eyed-beans-vigna-unguiculata-and-honey-beans-vigna-unguiculata-amadi-merit-e-7-2