ABSTRACTThe influence of indigenous microorganisms on several functional properties of cowpea (Vigna unguiculata) paste was investigated. Six formulas with and without onion, salt and pepper; inoculated (indigenous microflora) and uninoculated were prepared and incubated for 24 hr at 30°C. Lactic acid bacterial populations were similar to total aerobic microbial populations which increased with time of incubation. Pastes containing salt were associated with high equilibrium moisture contents. As incubation time progressed, pH and emulsion capacity decreased and specific gravity and apparent viscosity increased, while oil and water binding capacity remained unchanged. Formula content and incubation time did not influence the color of cowpea pastes; however, akara, a deep‐fat fried product prepared from the paste, did have a darker color when made from paste which had been incubated for 24
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