Mineral and sensory properties of “Ekuru” produced from cowpea and watermelon seed flour blends Department: Food Science Technology By: bapatigi7954 Project ID: 6235 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstract“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. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour