Abstract
ABSTRACT: Matching of particle‐size distribution and further blending of cowpea paste made from dry milled seeds were used as tools for producing akara of comparable quality to the traditional West African wet‐milled product. All blended samples showed a reduction in viscosity after whipping ranging from 48.2% to 54.2%. HM‐1.73 (Hammer mill with 1.73‐mm screen) produced the least number (11) of akara balls per batch with highest per ball weight (20.93 g). Akara fat content varied from 14.7% to 33.1%. Akara made from HM‐2.54 (hammer mill with 2.54‐mm screen) contained 21.1% fat and was acceptable to consumers.
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