No abstract

White fonio (Digitaria exilis) and California blackeye cowpea (Vigna unguiculata) flours were used in sugar cookie preparation. Formulations were: (1) 100% wheat, (2) 50% wheat/50% fonio, (3) 50% wheat/50% cowpea, (4) 33% wheat/33% fonio/33% cowpea, (5) 25% wheat/75% fonio, (6) 25% wheat/50% fonio/25% cowpea, (7) 75% fonio/25% cowpea and (8) 50% fonio/50% cowpea. The 100% wheat cookies had the greatest spread ratio (5.86) and the 75% wheat/25% cowpea the least (4.39). The 50% fonio/50% cowpea cookies required the most force (720.3 N) to shear and the 50% wheat/50% fonio the least (399.4 N). The 100% wheat and the 50% wheat/50% cowpea cookies had the lightest colour and the 25% wheat/75% fonio the darkest. Sensory panel assessments of appearance, colour and texture were not affected by component flours. Cookies containing 100% wheat or 50% wheat /50% fonio received the highest hedonic ratings for flavour (7.1 and 6.7, respectively) and overall acceptability (6.9 and 6.5, respectively). All other formulations were unacceptable.

No abstract

The efficiency of decorticating cowpeas was improved by hydrating to 25%, then drying to -10% moisture. Effects of drying temperature (SO", 70°, 90", llO", and 13O'C) on functional and nutritional properties of cowpea meal were assessed. Extraction rate (yield) was unaffected by heating. Average particle size and water absorption of meal were greatest for intermediate temperatures. Starch was not gelatinized at any temperature. Reduction in protein solubility, which occurred at temperature 2 9O"C, was associated with changes in gel electrophoresis patterns. Protein solubility was negatively correlated with previously reported values for specific gravity and apparent viscosity of cowpea pastes. Increases in drying temperature reduced thiamin content and increased browning of the meal.