Functional properties of cowpea–soy–dry red beans composite flour paste and sensorial characteristics of akara (deep fat fried food): effect of whipping conditions, pH, temperature and salt concentration Original Research Article

The common bean (Phaseolus vulgaris) and the black eye bean (Vigna unguiculata) flours are presently effective alternatives for the preparation of local dishes such as “koki” (steamed cooked paste) and “akara” (deep fat paste) in Cameroon. This study was undertaken to study the influence of paste preparation conditions (whipping time and speed) on the swelling capacity (SC). Also the effect of temperature, pH and the salt concentration of the mixing water on the water absorption capacity (WAC), water solubility index (WSI) and the swelling capacity (SC) of the paste were studied following a completely randomised factorial design. The result revealed that an increase in whipping speed was generally accompanied by an increase in the initial swelling capacity of the paste. Further whipping after the attainment of the maximum swelling capacity resulted in a decrease in swelling capacity. WAC and WSI of the paste increased with increase in NaCl concentration and in pH. The temperature range used in this experiment had no significant influence on WAC and WSI (P>0.05). The swelling capacity of paste diminished with the increase in NaCl concentration and a decrease in temperature. Contour plots depicting the effect of changing levels of the different factors showed that optimum conditions for a good batter were pH of 4–10, NaCl concentration of 0.5 M and a temperature of about 30 °C. Application of these conditions gave akara with highly acceptable sensory characteristics.