EFFECTS OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIMOI AND AKARA
Need help with a related project topic or New topic? Send Us Your Topic
DOWNLOAD THE COMPLETE PROJECT MATERIAL
EFFECTS OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIMOI AND AKARA
ABSTRACT
The first goal was to see if the particle size distribution (PSD) of different milling materials affected the hydration parameters of meals. The second goal was to choose samples with particle size distributions that were most comparable to the control and make akara from them. The functional qualities of the paste and the quality of the akara were both determined. PSD was determined using sieve shaking and laser diffraction.
The plate mill setting with the highest clearance produced samples with a mean diameter of 1558 microns; this sample also produced akara that was most comparable in proximate composition and textural quality to the control-WTM (wet milling).
HM-2.54 (Hammer mill with 2.54 mm screen) was found to be the best sample due to its low fat content (~21%) and strong sensory ratings.
Chapter One:
Introduction
1.1 Background of the Study
Cowpea is drought-resistant, making it suited for cultivation in East and West Africa. It is a high-protein dish that is commonly consumed throughout Africa. Cowpea paste is commonly consumed in three forms: akara (fried cowpea paste), moin-moin (steamed cowpea paste), and koki (whipped and steamed paste with spices and palm oil).
Akara is made by soaking whole cowpea seeds, massaging them, and then grinding them with a mortar and pestle. Salt, onions, and fresh peppers are added to taste, and the paste is whisked together before frying. Whipping mixes air into the paste, giving the final product the appropriate spongy texture.
Wet milling is the traditional method for processing cowpea. This technique is time-consuming, tedious, and labour-intensive. Dry milling is an alternate processing technique. Cowpeas can be ground into flour, soaked to the correct consistency, and used to make akara. This decreases soaking time and shortens the preparation process for akara.
Dry milling has drawbacks, however, and research indicates that dry milled cowpea produces low quality akara, which is dense and hard in texture. The poor quality of akara is due to the flour’s small particle size.
Fine milling degrades cell wall components, disrupting the fibre structure (Kethireddipalli et al., 2002a). This causes the flour to absorb less water, reducing its water holding (WHC) and swelling capacity (SWC). Poor WHC and SWC result in a product with a rough texture and low quality.
The method of dry milling used to prepare cowpea additionally influences the paste characteristics and final product quality. Dry milling can be done using a variety of mills, screen sizes, and clearances. This results in flours with various particle sizes, and the end product made from these flours also varies in quality.
The real difficulty here is to create flour that produces a similar or superior product than wet-milled flour. This can be accomplished by first assessing the influence of milling procedures on respective particle size distributions and then manipulating various elements to achieve a particle size distribution similar to that of wet-milled paste.
Investigations found that a large initial particle size combined with a mixing phase during paste manufacture significantly improves the functional properties of the paste and the quality of the final product.
This study attempted to improve and recreate the quality of a dry milled product by varying particle size and mixing times. The particle size distribution has a considerable impact on the functional qualities of the paste and the final quality of the akara.
1.2 Statement Of The Problem
Wet milling is the traditional method for processing cowpea. This technique is time-consuming, tedious, and labour-intensive. Dry milling is an alternate processing technique.
Cowpeas can be ground into flour, soaked to the correct consistency, and used to make akara. This decreases soaking time and shortens the preparation process for akara.
Dry milling has drawbacks, however, and research indicates that dry milled cowpea produces low quality akara, which is dense and hard in texture. The poor quality of akara is due to the flour’s small particle size.
Fine milling degrades cell wall components, disrupting the fibre structure (Kethireddipalli et al., 2002a). This causes the flour to absorb less water, reducing its water holding (WHC) and swelling capacity (SWC). Poor WHC and SWC result in a product with a rough texture and low quality.
1.3 Objectives of the Study
The primary goal of this research is to investigate the impact of processing on the storage stability and functional qualities of cowpea flour used in the making of flour and moi moi.
The investigation was directed by the following minor objectives:
Determine the particle size distribution for dry milled items.
To evaluate the particle size distribution for wet-milled goods
To compare the functional qualities of wet and dry milled goods.
1.4 Research Questions.
What is the particle size distribution of dry-milled products?
What is the particle size distribution of wet-milled products?
What are the similarities between wet and dry milled products?
1.5 Research Hypothesis
H1: A dry milled product with a particle size distribution similar to a standard wet-milled paste will result in identical paste characteristics and end product.
1.6 Scope and limitations of the study
The purpose of this study, titled “The effects of processing on the storage capacity and functional properties of cowpea flour in the production of moi moi and akara,” was to investigate the effects of particle size distribution and milling method on the storage capacity and functional properties of cowpea paste in the production of moi moi and akara.
The study was limited to evaluating the effects of factors on the case study; no investigation was conducted into strategies for improving the performance of cowpea paste in the creation of moi moi and akara.
1.7 Definition of Terms Storage refers to the act of storing something for future use.
Stability: This refers to the state of being stable.
Cowpea: This refers to a plant of the pea family endemic to the Old World tropics, grown for its tasty pods and seeds.
Flour is a powder made by grinding grain, usually wheat, and used to produce bread, cakes, and pastries.
Moi moi: Moimoi or Moin-Moin is a Nigerian steaming bean pudding cooked with washed and peeled black-eyed peas, onions and freshly ground peppers.
Need help with a related project topic or New topic? Send Us Your Topic