Production, organoleptic assessment and nutritional properties of akara from cowpea/maize flour blends

Abstract

The proximate composition, acceptability and nutritional properties of akara produced from cowpeas (Vigna unguiculata) and white maize (Zea mays) flour blends in the ratios 100:0 (Sample A, control), 85:15 (sample B), 75:25 (sample C), 65:35 (sample D), 50:50 (sample E), 40:60 (sample F), and 30:70 (sample G), respectively, were investigated. Protein quality was evaluated by feeding 28 day-old weanling albino rats with 10% protein diets formulated with samples A to G, with casein as the control diet. Crude protein, fat and moisture contents of the all-cowpea akara, were 20.7%, 22.4% and 38.9%, respectively, but decreased to 15.8%, 16.5% and 17.5%, respectively, when the level of maize flour in the blend increased to 70%. Up to 35% maize flour in the blend produced acceptable akara, with ball shape, color and flavor similar to the control. There were no significant (p > 0.05) differences between the values obtained for protein efficiency ratio, net protein ratio, and apparent and true digestibilities of diet G and casein when fed to rats, suggesting an improvement in the protein quality of akara prepared from cowpea: maize (30:70 w/w) flour blend, but at the expense of acceptability.