Noah, Abimbola A. and Adebisi, K.A (2019) MICROBIAL QUALITY AND SENSORY EVALUATION OF AKARA PRODUCED FROM BAMBARA AND COWPEA FLOUR BLENDS. In: 5th Regional Food Science and Technology Submit of the Nigerian Institute of Food Science and Technology (NIFST Western Chapter), Ilorin, June 10 -11, 2019., June 10 -11, 2019., Ilorin..
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Abstract
The microbial and sensory qualities of akara produced from blends of cowpea flour were investigated. Composite flour was prepared in the ratio 100: 0%90:10% 80:20% 70:30%and 50:50%. The total plate count of akara with 100% Bambara has the highest count 2.55±1.5103cfu/g followed by akara with 30% cowpea composite. The Staphylococcus count ranged from 0.95±0.5101 to 1.99±1.0101 cfu/g, the yeast and mould count range from 2.15±1.0102to 2.65±1.5102cfu/g while there was no growth of Salmonella in all the samples. The microbial analysis shows the values were not more than recommended standard. Sensory evaluation shows that the colour, texture, aroma were not significantly different at p<0.05 but in terms of taste and overall acceptability there was significantly difference in the value at p<0.05. Akara with 10% cowpea composite flour has the highest overall acceptability 8.10 while 30% cowpea flour substitution was more shelf stable for 5 days, hence, inclusion of 30% cowpea should be encouraged. This implies that bambara and cowpea flour blends can be used to produce akara that would be acceptable general populace thus improving the culinary uses of Bambara groundnut flour.
| 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: | 11 Jun 2021 05:37 |
| Last Modified: | 11 Jun 2021 05:37 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1715 |
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