Browsing by Author "Amonsou, E.O."
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Item Dehulling characteristics, sensory and functional properties of flours from selected cowpea varieties(Journal Science Food and Agric (89): 1587-1592, 2009) Amonsou, E.O.; Houssou, P.A.; Sakyi-Dawson, E.; Saalia, F.K.The knowledge of dehulling characteristics is very important in the selection of cowpeas for flour production. In this study the sensory and functional properties of cowpea flour as influenced by dehulling method (wet and dry/mechanical dehulling) and cowpea variety (white, maroon and mottled) were investigated. White cowpea showed a significantly different (P < 0.05) and higher dehulling rate (DR > 97%) for all dehulling methods. Maroon and mottled cowpeas were poorly dehulled (DR<10%) when using the wet method (WD). Dry dehulling (DD) was effective on all three varieties (DR>94%). The highest yield of flour was observed with white cowpea (80% for DD and 96% for WD). The beany odour intensity of flours was dependent on the method of dehulling used. Flour functionality was more significantly influenced by cowpea variety than by dehulling method. Dry dehulling could be recommended for cowpea flour production, as this method was found to be more effective on the selected cowpea varieties. Owing to the observed variation in flour functionality among cowpea varieties, the choice of a particular variety for flour production will depend on the intended use of the flour.Item Kpejigaou: An indigenous, high-protein, low-fat, cowpea-based griddled food proposed for coastal West Africa(Food and Nutrition Bulletin 29(4): 342-346, 2008) Amonsou, E.O.; Sakyi-Dawson, E.; Saalia, F.K.; Houssou, P.Griddled cowpea paste foods have high nutritional potential because they are low in fat but high in protein. A good understanding of process and product characteristics of kpejigaou is necessary to improve its quality and enhance acceptability. To describe the product, evaluate critical variables in traditional processing, and determine consumer quality criteria and preferences for kpejigaou. A survey of kpejigaou processing was carried out among processors and regular consumers of kpejigaou. Kpejigaou is flat and circular in shape, with uniform thickness and porous structure. The production process of kpejigaou was found to be simple and rapid, but the quality of the finished product varied among processors and among batches. Critical processing variables affecting quality were dehulling of the cowpeas, type of griddling equipment, and griddling temperature. Texture (sponginess) is the most important quality index that determines the preference and acceptability of kpejigaou by consumers. Traditionally processed kpejigaou does not meet current standards for high-quality foods. This study provides the basis for efforts to standardize the kpejigaou process to ensure consistent product quality and enhance the acceptability of kpejigaou among consumers. Kpejigaou has a potential for success if marketed as a low-fat, nutritious fast food.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.