Production and quality evaluation of fat fried and baked akara from cowpea and bambara nut paste blends.:- Amobi, Kosisochukwu C
ABSTRACT
Akara
was prepared with 100'% cowpea paste as control, while another batch of the
paste was substituted with Bambara nut flour in the ratios of 95:5, 90:10 and
50:50, seasoned, whipped for 10 min, scooped into hot oil, allowed to fry for 5
min, scooped from the hot oil and allowed to drain and cool before the
analysis. Proximate, micronutrient, phytochemicals and sensory evaluation were
carried out using standard analytical methods. Data obtained were subjected to
statistical analysis to assess the difference. Results showed that with
increasing substitution levels of Bambara nut flour, protein, fibre, ash and
carbohydrate increased while moisture, fat and energy decreased for both fried
and baked samples. All the minerals (potassium, magnesium, calcium, sodium,
iron, and zinc) decreased in both fried and baked samples. Vitamin B3 increased
while vitamins A, Bl, B2 and C decreased for both samples. Phytate increased
and tannin decreased for both samples. For fried samples, samples with
substitution levels of 95:5 and 90:10 had acceptability level of 7/0 higher
than equal blended sample (6). For baked sample, equal blended sample was rated
(6.0) higher than the rest (5.0). All the nutrient content of the baked Akara
were higher than the fried counterparts. This study showed that partial
substitution of cowpea paste with Bambara nut flour and baking can produce
acceptable Akara with improved nutrient content.
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AMOBI, A (2024). Production and quality evaluation of fat fried and baked akara from cowpea and bambara nut paste blends.:- Amobi, Kosisochukwu C. Repository.mouau.edu.ng: Retrieved Nov 22, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-fat-fried-and-baked-akara-from-cowpea-and-bambara-nut-paste-blends-amobi-kosisochukwu-c-7-2
AMOBI, AMOBI. "Production and quality evaluation of fat fried and baked akara from cowpea and bambara nut paste blends.:- Amobi, Kosisochukwu C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 25 Jun. 2024, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-fat-fried-and-baked-akara-from-cowpea-and-bambara-nut-paste-blends-amobi-kosisochukwu-c-7-2. Accessed 22 Nov. 2024.
AMOBI, AMOBI. "Production and quality evaluation of fat fried and baked akara from cowpea and bambara nut paste blends.:- Amobi, Kosisochukwu C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 25 Jun. 2024. Web. 22 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-fat-fried-and-baked-akara-from-cowpea-and-bambara-nut-paste-blends-amobi-kosisochukwu-c-7-2 >.
AMOBI, AMOBI. "Production and quality evaluation of fat fried and baked akara from cowpea and bambara nut paste blends.:- Amobi, Kosisochukwu C" Repository.mouau.edu.ng (2024). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-fat-fried-and-baked-akara-from-cowpea-and-bambara-nut-paste-blends-amobi-kosisochukwu-c-7-2