Physicochemical properties and akara making potentials of pre-processed jack beans (Canavalia ensiformis) and cowpea (Vigna unguiculata) composite flour

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dc.contributor.authorAdediran, Ayodele
dc.contributor.authorKarim, Olayinka
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorOyeyinka, Adewumi
dc.contributor.authorAwonorin, Samuel
dc.date.accessioned2018-12-03T13:36:21Z
dc.date.available2018-12-03T13:36:21Z
dc.date.issued2014-01
dc.description.abstractAkara (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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1347
dc.language.isoenen_US
dc.publisherCroatian Journalof Food Technology, Biotechnology and Nutrition, Published by Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Croatiaen_US
dc.subjectAkara;en_US
dc.subjectCowpea;en_US
dc.subjectJack beansen_US
dc.subjectProximateen_US
dc.subjectFunctionalen_US
dc.subjectPastingen_US
dc.subjectAnti-nutritionalen_US
dc.titlePhysicochemical properties and akara making potentials of pre-processed jack beans (Canavalia ensiformis) and cowpea (Vigna unguiculata) composite flouren_US
dc.typeArticleen_US

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