EFFECTS OF PROCESSING METHOD OF COWPEA (PHASEOLUS VULGARIS) ON THE QUALITY CHARACTERISTICS OF AKARA AND MOIMOI

This study evaluated the effect of parboiling on the quality characteristics of iron beans and all-purpose beans flour. Healthy all-purpose beans and iron beans were purchased from the market. They were sorted and winnowed to remove dirt. They were washed and dehaulled, and were divided in to two portions. One portion each variety was pre-cooked, dried in the oven and milled to fine flour, while the second portion of the beans varieties were dried and also milled to fine flour. The functional properties, proximate, mineral and antinutrient composition of the flour samples were carried out. The result obtained showed that the bulk density, WAC, OAC, selling index, wettability and gelation temperature ranged from 0.765 – 0.910g/cm3, 1.60 - 2.55g/ml, 0.71 - 1.19g/g, 1.19 – 1.82, 1.16 – 4.57min and 69.75 – 88.100C respectively. The proximate composition of the samples were; moisture; 2.34 – 3.77%, ash; 1.07 – 3.70%, fat; 3.17 – 3.87%, protein; 23.15 – 24.63% and carbohydrate; 65.3 – 70.21%. Pre-cooking decreased all the nutrient and antinutrients analyzed. Higher tannin (0.03mg/100g) was obtained in the unprocessed all-purpose beans flour, while higher phytate and flavonoid content was obtained in the iron beans flour sample. The sensory scores obtained for taste, appearance, aroma, mouth feel and general acceptability showed that the pre-cooked iron beans flour gave the best moi moi, while akara with the best quality was obtained from unprocessed iron beans flour. The pre-cooked all-purpose beans flour gave moi moi and akara with the least quality.