Cowpea (<i>Vigna unguiculata</i>) as filler in coarse-smoked beef sausages

Abstract

Whole or dehulled cowpea (Vigna unguiculata) flour, as filler in coarse-smoked beef sausage preparation, was used to determine inclusion level and production cost. Whole and dehulled cowpea flour (WCF and DCF) were incorporated into the sausages at 5 and 7 per cent levels and designated as 5% WCFS, 7% WCFS, 5% DCFS and 7% DCFS and compared with the control product (whole beef sausage, WBS). The results of the sensory evaluation of the cooked sausage by 20 panelists were statistically analysed. There was significant difference (P0.05) entre le produit témoin et les produits de la farine du dolique. On a découvert que les produits du dolique étaient plus acceptables (P