ASSESSING THE QUALITY OF FRIED BEAN CAKE MADE FROM BLEND OF COWPEA AND WALNUT FLOURS
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Date
2020-12
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Publisher
National University of Technologies, Kyiv, Ukraine
Abstract
Cowpea is reported to be very rich in protein, as also the walnut, but walnut is not as popular as cowpea in protein content. Walnut, which is eaten as snacks, is very rich in medicinal properties, which informed the need for this research work.
Flour of walnut was blended with that of cowpea in the ratio 3% to15% to produce dried bean cake, that was analysed for physico-chemical properties and storability, as well as the functional properties of the flour samples.
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 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.
It could be concluded that walnut addition conferred extended shelf life and improved nutritional quality to the product.
Description
Utilization of underutilized crops
Keywords
Cowpea, walnut, physico-chemical properties, Storability, fried bean cake
Citation
Pages 219 - 230