Preparation and characterization of akara and senke cakes made from cowpea flour paste

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dc.contributor.authorOpaleke, Deborah O
dc.contributor.authorAdebisi, Taibat T.
dc.contributor.authorIhensekhien, Isoken
dc.contributor.authorKarim, Olayinka R
dc.contributor.authorLawal, Simbiat M.
dc.contributor.authorOluwadare, Ayodele A.
dc.date.accessioned2023-08-01T11:34:46Z
dc.date.available2023-08-01T11:34:46Z
dc.date.issued2023-07-15
dc.descriptionDespite commercial acceptability as diets in some West African and South American households, the bulk of the world's population does not consider akara and senke to be foods due to a lack of scientific proof demonstrating their intrinsic benefits and formulation processes. The focus of this study, therefore,was to prepare and characterize akaraand senkedeveloped from dehulled (DH) and undehulled (UDH)cowpea.en_US
dc.description.abstractDespite commercial acceptability as diets in some West African and South American households, the bulk of the world's population does not consider akara and senke to be foods due to a lack of scientific proof demonstrating their intrinsic benefits and formulation processes. The focus of this study, therefore, was to prepare and characterize akara and senke developed from dehulled (DH) and undehulled (UDH) cowpea. Sample A (100% DH), Sample B (100% UDH), Sample C (25% UDH: 75% DH), Sample D (75% UDH:25% DH), Sample E (50% UDH:50% DH). Analysis was carried out using standard methods. Results showed that samples E and A had the highest and lowest values for oil absorption capacity (OAC), water absorption capacity (WAC), and loose-packed density (LBD), respectively. Protein (17.40%), carbohydrate (42.33%), and energy (541.72 kcal/g) were the highest for samples A, D, and C, respectively. The fat content (14.44%) was the lowest in sample D, while sample B had the lowest ash content (3.18%). While sample C had the highest L value (50.94), a (13.14) and b (-6.13) were the lowest in sample A. The sensory qualities showed that senke made from Sample E had the highest ratings (except for color) in all the sensory parameters. The average overall acceptability was 7.13, and statistical analysis revealed no significant (p<0.05) differences among the samples. Formulation of dehulled and undehulled cowpea flour paste as cakes has intrinsic nutritional benefits and their consumption should be encouraged globally.en_US
dc.description.sponsorshipSelf sponsoren_US
dc.identifier.citationDeborah Oluyemisi Opaleke, Tunrayo Taibat Adebisi, Olayinka Ramota Karim, Ayodele Adenike Oluwadare, Isoken Ihensekhien, & Simbiat Mojeed Lawal. (2023). Preparation and characterization of akara and senke cakes made from cowpea flour paste. Journal of Current Science and Technology, 13(2), 351–363. https://doi.org/10.59796/jcst.V13N2.2023.1750en_US
dc.identifier.issn2630-0656
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/11662
dc.language.isoenen_US
dc.publisherJournal of Current Science and Technologyen_US
dc.relation.ispartofseries13;2
dc.subjectAkaraen_US
dc.subjectcoloren_US
dc.subjectcowpeaen_US
dc.subjectflouren_US
dc.subjectformulationen_US
dc.subjectparticle densityen_US
dc.subjectproteinsen_US
dc.subjectsenkeen_US
dc.titlePreparation and characterization of akara and senke cakes made from cowpea flour pasteen_US
dc.typeArticleen_US

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