Influence of cowpea (Vigna unguiculata L Walp) variety on protein quality and sensory properties of akara, a popular West African cowpea‐based food

Abstract

The influence of newly developed cowpea varieties (IT81D-699, IT82E-18, IT84S-2246-4 and TV x 3236) on the proximate composition, protein quality and sensory properties of akara, a popular West African cowpea-based food, was investigated and the results obtained were compared with those for akara prepared from a local blackeye cowpea variety. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using defatted akara samples, with casein as a control. Akara samples prepared from IT81D-699 and TV x 3236 had crude protein contents, texture and overall acceptability comparable to those of akara prepared from the blackeye variety. Also, akara diets formulated using IT81D-699 and TV x 3236 showed significantly (p < 0.05) higher values for weight gain, protein efficiency ratio, net protein ratio and true digestibility than diets formulated with IT82E-18, IT84S-2246-4 and blackeye, suggesting an improvement in the nutritional quality of akara produced using these (IT8ID-699 and TV x 3236) newly developed cowpea varieties.

Phenolic Composition and Bioactive Properties of Cell Wall Preparations and Whole Grains of Selected Cereals and Legumes

“…). Legumes such as cowpeas are an important part of the human diet in developing countries and are incorporated into a variety of local foods, weaning foods and snacks in Africa (Giami ). Cowpea is consumed in many forms.…”

Effects of moisture content on selected physical properties of two varieties of cowpea

“…Cowpea (Kgna unguiculata), which is known in some places as southern pea or black-eyed pea, is cultivated in 16 African countries currently (NGICA, 2004, Langyintuo, 2005. In tropical Africa cowpea is a popular food bean used to supplement animal protein, vitamins, minerals and essential amino acids (Giami, 2005;Fery, 2002;IITA, 2004;Dovlo et al, 1976;Langyintuo, 2004;Ng and Marechal, 1985). maturity and improved nutritional quality (Langyintuo, 2005;Ogbuinya, 1997;Singh and Eaglefield, 2000;Edde, 200 1 ;Ladeinde, 1977).…”