Browsing by Author "Abbey, L.D."
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Item Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using esponse Surface Methodology(Food Science and Technology International 16(4): 351-356, 2010) Amonsou, E.; Sakyi-Dawson, E.; Saalia, F.; Sefa-Dedeh, S.; Abbey, L.D.Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers’ demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers. The objective of this study was to determine the optimum processing conditions of kpejigaou with respect to its textural properties. The study followed a 2_3 design with two processing variables each at three levels as follows: griddling temperature (130, 200, and 270 _C) and time (5, 7.5 and 10 min). Texture Profile Analysis (TPA) was done on freshly processed samples. The data were fitted into multiple regression models from which the optimum griddling conditions for kpejigaou were determined. Kpejigaou processed at the optimum conditions was evaluated by untrained consumers for acceptability. Traditionally processed kpejigaou served as the control. The TPA results showed that hardness, chewiness and modulus of deformability were significantly affected by griddling conditions. Adjusted R2 for the models for hardness, chewiness and modulus of deformability were 96%, 97% and 78%, respectively. Using response surface methodology, the optimum griddling conditions for kpejigaou (for acceptable textural properties) were determined to be 170 _C for 5_6 min. The texture of optimized kpejigaou was very much liked for its higher degree of sponginess as compared to the control. It also had acceptable sensory attributes of color, taste and flavor. These findings provide the basis for the development of a process for mass production and quality assurance of kpejigaou.Item Viscoelastic Characteristics of Kpejigaou: A Griddled Cowpea Food(Journal of Food Process Engineering 34(1): 1-14, 2009) Amonsou, E.O.; Saalia, F.K.; Sakyi-Dawson, E.; Sefa-Dedeh, S.; Abbey, L.D.The viscoelastic properties of kpejigaou were evaluated, with the goal of standardizing the process. A factorial design with temperature (130, 200 and 270C) and time (5, 7.5 and 10 min) was followed to process kpejigaou. Griddled samples were subjected to compression–relaxation tests using a TA-XT2 Texture Analyzer. Kpejigaou exhibited the properties of viscoelastic solid material at all griddling conditions. The generalized Maxwell and Peleg–Normand models showed the most satisfactory fit (R2 > 98%) to stress data. Products made at higher griddling temperatures for longer times experienced higher moisture loss, were more rigid and dissipated energy at a faster rate. The stress–relaxation time was inversely correlated with moisture loss (r = -0.91, P < 0.05) and viscosity (r = -0.85, P < 0.01). The viscoelastic behaviour of kpejigaou could be related to the spongy and porous structure of kpejigaou, starch gelatinization and the rate of moisture loss during griddling. Griddling temperature of 170C for 6 min could be recommended for the production of firm and spongy kpejigaou acceptable to the consumers.