COMPARATIVE STUDIES OF NUTRITIONAL QUALITY OF AKARA FROM THREE LEGUMES (AFRICAN YAM BEAN, COWPEA AND PIGEON PEA)
Abstract
ABSTRACT
This study investigated the proximate composition, functional properties and sensory evaluation of akara produced from African yam bean, Pigeon pea and Cowpea with African Yam Bean Akara serving as sample AY, Pigeon Pea Akara serving as the sample PP and Cowpea Akara as sample CP. The results of the proximate composition showed that sample CP had the lowest moisture content (7.96 %) and highest carbohydrate content (57.69%) while sample AY had the highest protein (26.19 %) and highest ash (5.04%) while sample PP had the highest value for fat (4.71%) and Fibre (1.12 %). The results of the functional properties showed that bulk density ranged from 0.63-0.73 g/ml, water absorption capacity (WAC) ranged from 2.22-2.51%, oil absorption capacity ranged from 1.68-2.05%and swelling capacity ranged from 2.81-5.34%. The result of the sensory evaluation showed that that sample CP was the most preferred with the highest value for overall acceptability. However, other akara samples had commendable ratings for all sensory properties; hence, an indication that acceptable akara could be produced from African yam bean and pigeon pea.
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