Browsing by Author "Amonsou, E."
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Item Effect of Cowpea flour fractionation on sensory qualities and acceptability of Kpejigaou (A griddled cowpea paste food)(Journal of Food Quality 33(4): 61-78, 2010) Sakyi-Dawson, E.; Amonsou, E.; Saalia, F.The particle size (PS) of cowpea flour may have influence on the final product quality and acceptability. This study investigated the effects of cowpea flour fractionation on the quality of kpejigaou (a griddled cowpea paste).Samples of kpejigaou made using whole and fractionated (fine, medium and coarse) flours from both dehulled and undehulled cowpea were evaluated for sensory quality and acceptability. The protein content (23 _ 2.14%) of cowpea flour was not significantly influenced by fractionation. Extractable starches increased with decreasing PS of flour. Fractionation showed significant effects on the functionality of cowpea flour and the quality of processed kpejigaou. Medium PS flour showed higher water absorption and air incorporation during mixing and consequently yielded spongier and less dense kpejigaou that was most preferred and acceptable by the consumers. Coarse flour was the least preferred and was rejected because of poor performance in kpejigaou production. Dehulling improved the color of kpejigaou.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.