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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 3, 2001, pp. 90-92
Bioline Code: ft01024
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 3, 2001, pp. 90-92

 en Effect of processing on the physicochemical and organoleptic properties of imitation milk from cowpea/maize blends
Sonowola O. A. and Ashaye O. A

Abstract

A method for the preparation of cowpea and cowpea-maize milk was described. Cowpea-maize milk was prepared at 10% (10g cowpea+90g maize), 20% (20g cowpea+ 80g maize) and 40% (40g cowpea + 60g maize) on wet matter basis. Yield percent extracted cowpea-maize milk ranges from (90-99.44%) and compares favourably with cowpea milk (94.87%).

There was a spontaneous decrease in the level of colloidal particles in the samples. Protein (17.45%), ash (3.60%), Ca (0.25%) and K (0.95%) of cowpea milk was significantly higher than other samples.

Organoleptic properties indicate that cowpea milk was significantly higher than other samples in taste and texture. There was also no significant difference in all the milk samples at (p<0.05%) in colour and general acceptability.

 
© Copyright 2001 The Journal of Food Technology in Africa, Nairobi

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