Jenfa, D. M and Akinrinde, I. M (2019) FUNCTIONAL PROPERTIES AND SENSORY QUALITY OF BAMBARA GROUNDNUT AND COWPEA FLOUR FOR EKURU PRODUCTION. In: 1st National Conference of WITED, Ilaro Chapter, August 13-16, 2019, The Federal Polytechnic, Ilaro.
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FUNCTIONAL PROPERTIES AND SENSORY QUALITY OF BAMBARA GROUNDNUT AND COWPEA FLOUR FOR EKURU PRODUCTION.pdf Download (204kB) |
Abstract
The mixture of Cowpea and Bambara groundnut flour for Ekuru production was evaluated. The analysis carried out include functional properties and sensory evaluation. Different ratio of Cowpea and Bambara groundnut flour were measured. The composition include 100% Cowpea, 100% Bambara groundnut, 80:20, 20:80, 50:50 and 60:40 Cowpea:Bambara groundnut flour. Mixtures of Cowpea and Bambara groundnut flour were significantly different in their water absorption capacity, oil absorption capacity, bulk density, dispersibility, swelling power and solubility (p>0.05). Ekuru made from 20% Bambara groundnut and 80% Cowpea was the most acceptable.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Medicine, Health and Life Sciences > School of Biological Sciences |
| Depositing User: | Unnamed user with email [email protected] |
| Date Deposited: | 28 May 2021 11:08 |
| Last Modified: | 28 May 2021 13:32 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1387 |
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