ABSTRACT

This study investigates the effect ofsteeping time on the quality parameters of cowpea flour for akara production. Akara a traditional West African snack made from cowpea batter relies heavily on quality of the flour used. The research aims to optimize the steeping process to enhance the physical chemical and functional properties of cowpea flour, thereby improving the texture, taste and nutritional value of akara. Cowpea steeped for 0, 6, 12, 18 and 24 h with water were processed into flour. The cowpea samples were evaluated for proximate composition, sensory, functional properties and pasting properties using standard procedures. Moisture content (8.45-15.25%), total ash (3.87-2.45%), crude fat (1.62.2.39%), Crude protein (25.14-12.68%), crude fibre (1.69- 1.04%), carbohydrate (76.62-79.31%), water absorption capacity (1.89-2.47 g/g), oil absorption capacity (2.05-2.42 g/g), bulk density (0.46-0.29 g/cm3), foam stability (81.32-71.64 %), wettability (6.88-4.87min), foaming capacity (94.62-80.65 %). foaming stability (82.00-83.67 %). Vitamin A (12.87-5.14pg/l 00g). Vitamin B1 (0.28 - 0.21 mg/lOOg), Vitamin B2 (0.18-0.02 mg/lOOg), Vitamin B3 (2.12-0.22 mg/IOOg). Vitamin C (4.570.52 mg/100g). Vitamin E (1.31-0.22 min), the mineral content, showed significance difference in values, calcium (93.16 mg/100g-64.83), sodium (18.53mg/100g7.13mg/100g), magnesium (181.52-128.16), phosphorus 379.62- 281.33mg/100g, potassium (1118.62-579.33mg/100g), iron (5.24-3.8lmg/100g), zinc (2.441.92mg/l00g). alkaloids (0.42-0.12). flavonoids (1.33-0.84). tannin (2.58-1.35). Oxalates (0.12-0.02), saponins (1.75-1.04), phylates (1.72-1.07). DPPH (10.121.95 %), FRAP (18.65-4.73 mmolFe2/g), ABTS (8.53- 3.13 pMTROLOX/g). Steeping of Cowpea enhances its nutritional attributes, functional and pasting properties ofCowpea based foods. The effect of steeping on shelf stability of Cowpea could be further investigated.