Particle‐size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Journal of Food Science

• Publication date

  2006-05-31

• Fields of study

  Agricultural and Food Sciences, Mathematics

• Identifiers
  DOI 10.1111/J.1365-2621.2004.TB13623.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Technical note: Modelling moisture loss during potato slice frying

  2007cited by this paper
• Effect of Hydration of Cowpea Meal on Physical and Sensory Attributes of a Traditional West African Food

  2006cited by this paper
• Enhancing the physical and functional properties of cowpea paste used in akara production through modification of milling and paste preparation methods

  2003cited by this paper
• Evaluating the role of cell wall material and soluble protein in the functionality of cowpea (Vigna unguiculata) pastes

  2002cited by this paper
• Functional properties of cowpea–soy–dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration

  2002cited by this paper
• Physico-chemical properties and consumer acceptability of akara (fried paste) made from three cowpea cultivars

  2002cited by this paper
• Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality

  2002cited by this paper
• AKARA‐MAKING CHARACTERISTICS OF FIVE U.S. VARIETIES OF COWPEAS (VIGNA UNGUICULATA)

  2001cited by this paper
• Oil Uptake in Deep Fat Frying as Affected by Porosity

  1995cited by this paper
• Deep-fat fried potato product oil uptake as affected by crust physical properties

  1995cited by this paper
• Effect of Grinding and Experimental Conditions on the Measurement of Hydration Properties of Dietary Fibres

  1994cited by this paper
• Physical and sensory characteristics of Akara (fried cowpea paste) made from whole and decorticated cowpeas (Vigna unguiculata)

  1993cited by this paper
• EFFECT OF CURVATURE AND SURFACE AREA ON COLORIMETER READINGS—A MODEL STUDY

  1990cited by this paper
• Effect of predecortication drying temperature on cowpea paste characteristics and functionality in preparation of akara.

  1988cited by this paper
• Effect of Pre‐decortication Drying Treatment on the Textural Quality of Cowpea Products: Seeds and Akara

  1988cited by this paper
• Comparative Effects of Particle Size Reduction on Physical Structure and Water Binding Properties of Several Plant Fibers

  1987cited by this paper
• Cowpea flour performance in akara and moin-moin preparations

  1986cited by this paper
• A method for localizing fat distribution in deep-fat fried potato products

  1986cited by this paper
• Effect of heat treatment on selected functional properties of cowpea flour

  1986cited by this paper
• Deterioration of individually wrapped and non-wrapped bell peppers during long-term storage

  1986cited by this paper
• Functional properties of proteins in foods: A survey

  1976cited by this paper
• Classification of textural characteristics

  1963cited by this paper
• The Texturometer—A New Instrument for Objective Texture Measurement

  1963cited by this paper

• Functional, organoleptic assessment and nutritional composition of akara produced from cowpea (Vigna unguiculata)–fonio millet (Digitaria exilis) flour blends

  2026cites this paper
• Impact of traditional processing on proximate composition, folate, mineral, phytate, and alpha-galacto-oligosaccharide contents of two West African cowpea (Vigna unguiculata L. Walp) based doughnuts

  2021cites this paper
• Textural Characteristics of Nigerian Foods

  2020cites this paper
• Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review.

  2019cites this paper
• Effect of microfluidization on microstructure, protein profile and physicochemical properties of whole cowpea flours

  2019cites this paper
• Caracterização do azeite de dendê (Elaeis guineensis) e do acarajé: contribuição para o controle da qualidade

  2016influential citation
• Legume Composite Flours and Baked Goods: Nutritional, Functional, Sensory, and Phytochemical Qualities

  2011cites this paper
• EFFECTS OF COWPEA FLOUR FRACTIONATION ON SENSORY QUALITIES AND ACCEPTABILITY OF KPEJIGAOU (A GRIDDLED COWPEA PASTE FOOD)

  2010cites this paper
• Physico-chemical, nutritional and functional properties of defatted marama bean flour

  2009cites this paper
• Consumo de energía y distribución de tamaño de partícula en la molienda de canela (Cinnamomum zeylanicum) y pimienta negra (Piper nigrum L)

  2008cites this paper
• Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip

  2008cites this paper
• Effect of milling and preparation method on the physical properties and quality of moin-moin (steamed paste).

  2007cites this paper
• QUALITY AND CONSUMER ACCEPTANCE OF AKARA (FRIED COWPEA PASTE) PROCESSED FROM WET‐ AND DRY‐MILLED COWPEA (VIGNA UNGUICULATA) MEAL WITH SPECIFIED PARTICLE SIZE DISTRIBUTION

  2007cites this paper
• EFFECT OF PROCESSING VARIABLES OF COWPEA (VIGNA UNGUICULATA) MEAL ON THE FUNCTIONAL PROPERTIES OF COWPEA PASTE AND QUALITY OF AKARA (FRIED COWPEA PASTE)

  2006cites this paper
• Effect of cyclone assisted milling on legume flour characteristics and functionality in selected food products

  2006cites this paper
• Manipulation of processing variables for improved functionality of cowpea (Vigna unguiculata) meal for use in making akara (fried cowpea paste)

  2005influential citation