Assesing the quality of fried bean cake made from blend of cowpea and walnut flours

Simple item page
dc.contributor.authorDauda, A. O
dc.contributor.authorAbiodun, O.A.
dc.contributor.authorArise, A.K.
dc.contributor.authorAkintayo, O.A.
dc.date.accessioned2021-12-16T12:36:33Z
dc.date.available2021-12-16T12:36:33Z
dc.date.issued2020
dc.description.abstractIntroduction. This work evaluated the quality of dried fried cake from the flour blends by examining the functional and physicochemical properties, as well as safety of the final product. Materials and methods. Flour of walnut was blended with that of cowpea in the ratio 3% to15% to produce dried bean cake, which was analysed for physico-chemical properties and storability, as well as the functional properties of the flour samples. Results and discussion. Cowpea flour had higher bulk density (0.86g/ml>0.77g/ml), while water and oil absorptions and swelling capacities of the cowpea were significant (p≤0.05) to that of walnut (1.78g/g > 0.85g/g), (1.97g/g > 1.29g/g) and (1.04 > 0.64) respectively. Control sample (sample without walnut) had higher protein (17.81%), moisture (6.55%) and fibre (1.58%), but fat and ash contents were significant lower in sample with walnut incorporation. Sample with 15% walnut had higher quantities of calcium (1.69mg/l) and magnesium (3.70mg/l), but the control was higher in sodium (4.00 mg/l) and potassium (3.14 mg/l). Sample with 6% walnut was the hardest (163.58 N), and 12% walnut sample, the least (26.27N). The L*, a* and b* values were significant. Control sample was lighter, and 15% walnut sample, the darkest, which may be to the high walnut content. Samples with 12% and 15% samples respectively had the least bacterial (4.0×104 cfu/g) and fungal (1.4×104 cfu/g) counts after eight weeks. Walnut addition inhibited microbial growth due to its antimicrobial and antioxidant properties. The control sample was rated best for appearance, crispiness and texture, while 9% walnut sample was the best accepted and rated for flavour and taste. Conclusion. Walnut addition conferred extended shelf life and improved nutritional quality to the producten_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/7232
dc.subjectCowpeaen_US
dc.subjectWalnuten_US
dc.subjectstorabilityen_US
dc.subjectbean cakeen_US
dc.titleAssesing the quality of fried bean cake made from blend of cowpea and walnut floursen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Ukr Jour Food Sci V 8 I 2.pdf
Size:
2.83 MB
Format:
Adobe Portable Document Format
Description:
Main article
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections