physical Properties of Cowpea Paste and Akara As Affected by Supplementation with Peanut Flour

Changes in the physical properties of cowpea paste and akara as influenced by the addition of partially defatted nonfermented (PDPF) and fermented (FPDPF) peanut flour were investigated. PDPF and FPDPF decreased the water absorption capacity of cowpea meal and increased the specific gravity and lowered the volume of whipped pastes. The apparent viscosity of pastes was influenced by increasing levels of peanut flour, increasing with PDPF and decreasing with FPDPF. The external color L* and b* values of akara containing only cowpea meal were higher than those of akara containing peanut flour. Akara containing PDPF(50%) and FPDPF(12.5 and 25.0%) required more force and energy to shear-compress than unsupplemented akara. Increased protein and decreased oil content were observed in akara containing peanut flour