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.