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Cereal Chem 65:23-27   |  VIEW ARTICLE

Effect of Predecortication Drying Temperature on Cowpea Paste Characteristics and Functionality in Preparation of Akara.

K. H. McWatters, M. S. Chinnan, Y.-C. Hung, and A. L. Branch. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Cowpeas (Vigna unguiculata, cv. California Blackeye No. 5) were conditioned for dry, mechanical abrasive decortication by adjusting the moisture content to 25%, holding for 30 min with occasional stirring, and drying (50, 70, 90, 110, and 130 C) in a rotary forced-air dryer to a moisture content of approximately 10%. Decorticated seeds were ground, hydrated to 58% moisture content, whipped, and evaluated for paste specific gravity, apparent viscosity, and functionality in preparation of akara (fried cowpea paste). Paste specific gravity and apparent viscosity (at shear rates greater than 1.7 sec-1) increased with increasing drying temperature; however, no adverse effect on paste dispensing and frying characteristics were observed except with the 110 and 130 C treatments. Akara batter from the latter treatments failed to separate into individual balls during dispensing; the end products had tough crusts, undercooked interiors, and unusually high moisture (51%) and low crude fat (14%) contents. Akara from all drying treatments was darker (lower Hunter L values) and redder (higher Hunter a values) than akara made from cowpeas that had not been treated (control). Overall, the 50, 70, and 90 C treatments produced akara that compared favorably in sensory attributes to the control.

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