EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA

EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA
 
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Vigna unguiculata, a legume commonly known as cowpea, is an important dietary staple in many developing nations because of its high nutritional value, low cost and availability (Boeh‐Ocansey 1989; Uzogara and Ofuya 1992; Prinyawiwatkul et al. 1996). Cowpeas are approximately 24% protein (with an amino acid content complementary to that found in cereals), 60% carbohydrates, are a good source of dietary fiber, and contain numerous vitamins and minerals (Bressani 1985; Phillips and McWatters 1991; Phillips 1993).
Akara is a traditional African product prepared by deep frying cowpea paste that has been whipped and seasoned with salt, chopped onions and either hot or bell peppers. The outer crust of akara is crisp and the interior is spongy and bread‐like. Akara is considered to be the most commonly consumed cowpea‐derived food in West Africa, and is made by individuals at home and sold fully prepared by vendors in marketplaces (Dovlo et al. 1976; Phillips and McWatters 1991). The traditional process for making akara is very time‐consuming and labor‐intensive, and requires the cowpeas be soaked, manually decorticated and wet‐milled. Microbial spoilage necessitates that the paste be used within several hours or be discarded, preventing the preparation of large amounts of paste that can be whipped and fried in small batches throughout the day (Bulgarelli et al. 1988).