Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products

摘要

Cowpeas (Vigna unguiculata), germinated for 24, 48, 72, or 96 h or ungerminated, were dehulled and milled. The resultant flour was analysed for oligosaccharide and anti-nutritional factors and subsequently used to prepare three recipes, viz, akara, moin-moin and cake. The recipes were evaluated by panellists for acceptability based variaously on size of product, texture, colour, crust/crumb tenderness and flavour.