Abstract
The effects of Bambara groundnut (BGN) substitution and optimization of the deep fat frying processes of <i>Akara Egbe</i> was investigated in this study. <i>Akara Egbe</i> was prepared from paste formulated from flour mixture ratios of BG (20%-40%) in black-eye cowpea (BEC), frying temperature (145°C-190°C) and time (3-10 minutes) generated using Box – Behnken experimental design. The moisture content, oil content, crispness and colour difference were considered as responses. Optimum conditions obtained for <i>akara egbe</i> substituted with BG was at frying temperature of 190°C, frying time 8.5 minutes and 20% bambara groundnut which gave moisture content of 4.84%, 9.76% oil content, 343.81 N crispness and 15.43 colour. The polynomial regression models were validated with statistical tool whose values of coefficients of determination (R<sup>2</sup>)) were 0.9663, 0.9161, 1.000 and 0.9988for moisture content, oil content, breaking force and colour difference, respectively. A significant value (<i>p</i><0.05) were obtained for moisture content, oil content, breaking force and colour difference when <i>akara egbe</i> was substituted with BG correlated with frying temperature and time.
Highlights
There is a great burden on cowpea utilization being the commonest legume consumed in one form or the other in Nigeria and other African countries
About 80% of the world production of cowpea is produced in West Africa where it is eaten on a daily basis as foods and food products like bean soup,(moin-moin) steamed cowpea paste and fried cowpea paste [2]
Akara egbe was produced by substituting cowpea with bambara groundnut
Summary
There is a great burden on cowpea utilization being the commonest legume consumed in one form or the other in Nigeria and other African countries. There are wide varieties of underutilized legumes such as bambara groundnut that could find useful application in the production of akara egbe. The quality of akara egbe vary from one processor to the other due to lack of standardization of the processing conditions and ingredients formulation. Cowpea (Vigna unguiculata) is the most commonly consumed legume in Africa countries in Nigeria and it is an important source of plant protein in human diets. It is high in protein content (25%), fiber, B-vitamins and other nutrients (calcium, magnesium, iron, potassium and zinc) [1]. About 80% of the world production of cowpea is produced in West Africa where it is eaten on a daily basis as foods and food products like bean soup (gbegiri),(moin-moin) steamed cowpea paste and (akara) fried cowpea paste [2]
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