EFFECTS OF COWPEA FLOUR FRACTIONATION ON SENSORY QUALITIES AND ACCEPTABILITY OF KPEJIGAOU (A GRIDDLED COWPEA PASTE FOOD)

Abstract

ABSTRACT The particle size (PS) of cowpea flour may have influence on the final product quality and acceptability. This study investigated the effects of cowpea flour fractionation on the quality of kpejigaou (a griddled cowpea paste). Samples of kpejigaou made using whole and fractionated (fine, medium and coarse) flours from both dehulled and undehulled cowpea were evaluated for sensory quality and acceptability. The protein content (23 ± 2.14%) of cowpea flour was not significantly influenced by fractionation. Extractable starches increased with decreasing PS of flour. Fractionation showed significant effects on the functionality of cowpea flour and the quality of processed kpejigaou. Medium PS flour showed higher water absorption and air incorporation during mixing and consequently yielded spongier and less dense kpejigaou that was most preferred and acceptable by the consumers. Coarse flour was the least preferred and was rejected because of poor performance in kpejigaou production. Dehulling improved the color of kpejigaou.PRACTICAL APPLICATIONS Kpejigaou is a nutritious griddled cowpea product that has the potential of expansion into the fast‐food delivery system. The product also meets the current demand for low‐fat foods. From this study, standard cowpea flour was developed for the production of good quality and acceptable kpejigaou by the consumers. This would help ensure consistency in the quality of the finished product. The application of this research is also relevant to food industries.