Home»Food Science Technology» Mineral and sensory properties of “Ekuru” produced from cowpea and watermelon seed flour blends

Mineral and sensory properties of “Ekuru” produced from cowpea and watermelon seed flour blends

 Department: Food Science Technology  
 By: usericon bapatigi7954  

 Project ID: 6235
   Rating:  (5.0) votes: 1
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“Ekuru” is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and sensory properties of“Ekuru” produced from cowpea and watermelon seed flour blends were investigated.“Ekuru” was prepared by varying the proportion of cowpea to watermelon seed flour in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The result of proximate analysis of the Ekuru samples revealed a significant decrease in the ash (1.73-1.17%), fat (2.15-0.71%), crude protein (12.33-7.18%) and carbohydrate (52.06-49.27%) contents while an increase in moisture (30.38-39.52%) and crude fibre (1.35-2.15%) contents were observed as substitution of cowpea with watermelon seed flour increased in the blends. The control sample without watermelon seed flour substitution was significantly different from all others except for ash in which the blend with 10 and 20% watermelon seed flour substitution was not significantly different (p0.05) with control sample. Results of the sensory analysis also revealed that there was a significant difference (p0.05) between the 100% cowpea Ekuru and all the other samples except for texture of the 10%, 20% and 30% watermelon seed flour substitution (with a mean value of 5.95, 5.85 and 5.35 respectively) and sogginess of 10% watermelon seed flour Ekuru blends (with a mean value of 5.95). This study, therefore, suggests that the blend of 10% watermelon seed flour with cowpea can be used for the production of Ekuru with desirable sensory quality thereby providing an alternative way of utilizing watermelon seed. ...
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