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Nigerian Food Journal

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Sensory Properties of ‘Akara’ and ‘Moimoi’ Prepared from Cowpea Grains Preserved with Mixtures of Neem and Moringa Seed Oils

JOY Ilesanmi, I Nkama

Abstract


The effect of preserving cowpea grains with various mixtures and concentrations of neem and moringa seed oils on the sensory properties of ‘akara’ and ‘moimoi’ prepared from the stored cowpea was investigated. The results indicate that ‘akara’ prepared from cowpea grains treated with ratio 1:3/2.5μl/g neem-moringa oils was significantly (p<0.05) higher in the panelists’ acceptance of aroma, sponginess, sogginess, taste and overall acceptability than ‘akara’ prepared from other treated cowpea samples and control. ‘Akara’ prepared from treated cowpea that was stored for 180 days significantly (p < 0.05) rated higher in terms of aroma, sogginess, taste and overall acceptability compared with ‘akara’ prepared from similarly treated cowpea grains that were stored for 90 and 270days. The result also showed that the ‘moimoi’ prepared from cowpea grains treated with ratio 1:3/2.5μl/g and 1:3/5.0μl/g neem – moringa seed oils were significantly (p < 0.05) higher in all the sensory attributes tested compared with ‘moimoi’ prepared from ratio 1:2 neem-moringa oil treated cowpea and control. The ‘moimoi’ prepared from the treated cowpea grains that was stored for 270days was significantly (p < 0.05) rated higher in terms of texture and overall acceptability compared to ‘moimoi’ prepared from treated cowpea grains that were stored for 90 and 180 days. The study concluded that the mixtures of neem-moringa oils at ratio 1:3/2.5μl/g and 1:3/5.0μl/g may have higher potentials to be used for preserving cowpea without adverse effects on the sensory properties of the cowpea products.

Keywords: “Akara”, ‘moimoi’, sogginess, sponginess, taste.




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