Noah, Abimbola A. and Adebisi, K.A (2019) NUTRIENT AND SENSORY EVALUATION OF BAMBARA GROUNDNUT AND COWPEA BLENDS IN AKARA PRODUCTION. In: Book of Proceedings of 4th National Development Conference of The School of Pure and Applied Science, The Federal Polytechnic Ilaro, Ogun State, 2nd – 5th December, 2019., 2nd – 5th December, 2019., The Federal Polytechnic Ilaro, Ogun State..
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Abstract
Akara (fried bean cake) is one of the most popular local dishes in Nigeria. Proximate composition, mineral composition and sensory evaluation of akara prepared from bambara and cowpea blends were investigated .. Furthermore, study was also planned to determine the best ratio of bambara and cowpea blend that can give best akara production (fried bean cake). Result of proximate analysis revealed that the combination of bambara and cowpea blend (sample A,B C and D) had a higher protein content of (22.28%, 20.39%, 18.86%, 17.89%,) compare to bambaracontrol sample (sample E) which have only 15.66% (protein), 1.74% (Ash), 5.45% (Crude fat) and 1.28% (crube fiber). The most abundant mineral in the akara produced from the blend of bambara and cowpea was iron content was 17.87% of sample A and the least minerals was calcium of 12.3% of sample E which is the control sample. . The sensory evaluation results showed a slight significancedifferences in texture, taste, aroma and overall acceptability at P≤0.05. Samples D 90:10 was the most accepted in terms of overall acceptability. This implies that bambara and cowpea blends, up to10% substitution, can be used to produce akara that will be acceptable thus improving the culinary uses of bambara groundnut flour and improving the nutritional quality of akara.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) Q Science > QR Microbiology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 12 Jun 2021 07:36 |
| Last Modified: | 12 Jun 2021 07:36 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1733 |
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