Physicochemical properties and akara making potentials of pre-processed jack beans (Canavalia ensiformis) and cowpea (Vigna unguiculata) composite flour
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Date
2014-01
Authors
Adediran, Ayodele
Karim, Olayinka
Oyeyinka, Samson
Oyeyinka, Adewumi
Awonorin, Samuel
Journal Title
Journal ISSN
Volume Title
Publisher
Croatian Journalof Food Technology, Biotechnology and Nutrition, Published by Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Croatia
Abstract
Akara (deep-fat fried balls) prepared from cowpea (Vigna unguiculata) paste is widely consumed in West Africa as a cheap source of protein. Jack bean (Canavalia ensiformis) is also rich in protein but is under-utilized in many parts of Africa due to the presence of several anti-nutritional factors. Jack bean was therefore subjected to different pre-processing methods (cracked-soaked, cracked-boiled and germinated) to reduce the anti-nutritional content before conversion into flours. Composite blends of the pre-processed jack beans and cowpea flour in different proportions of 95:05, 90:10, 85:15, 80:20 and 50:50 for each of the pre-processing methods was used in the production of akara. The proximate, pasting, functional and anti-nutritional properties of the flours as well as the proximate and anti-nutritional properties of the
akara were determined using AOAC methods. The protein content of the cracked-boiled jack bean with 50% cowpea composite flour was the highest (23.65%), while germinated jack bean composite flour with 80% cowpea flour had the lowest (20.85%). Similarly, the protein content of the akara balls produced from cracked-boiled jack bean with 50% cowpea composite flour had the highest protein value (13.15%). Generally, the functional properties, except for water and oil absorption capacities were higher in cracked-boiled than in cracked-soaked and germinated jack bean composite flours. The pre-processing methods signifcantly (p ≤ 0.05) affected the pasting properties of the composite flours, while the anti-nutritional factors such as protease inhibitor and saponins were not detected in the akara balls. Germination of jack bean decreased tannin content than cracked-boiled and cracked-soaked, while soaking decreased the phytates levels than germination and boiling methods. Sensory attributes of the akara were signifcantly different (p≤ 0.05) from each other with the germinated jack bean composite flour with 50% cowpea flour having the highest rating for all the attributes measured.
Description
Keywords
Akara;, Cowpea;, Jack beans, Proximate, Functional, Pasting, Anti-nutritional