39C-10

K. H. MCWATTERS, C. -. Y. T. Hung, Y. -. C. Hung, M. S. Chinnan, and R. D. Phillips. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797

JUSTIFICATION: Akara is a West African food made from cowpea paste seasoned with peppers (hot or mild), onion, and salt. Its spongy texture results from foam formation during whipping of the paste. This unique fried nugget is unknown in the U.S. but has potential for extending cowpea usage.

OBJECTIVE: Objectives were to (1) use a small-scale method based on 50 g dry seed to prepare paste for cowpea variety evaluation and (2) evaluate the effect of moisture and variety on akara quality.

METHOD: Varieties used were California blackeye 5, Mississippi silver (crowder), pinkeye purple hull, white acre, and California white-eye. Pastes were prepared at 63, 65, and 67% moisture by an expert judge who assessed paste handling and akara quality subjectively. Instrumental measurements of color and texture were obtained. Blackeye at 65% moisture served as the control.

RESULTS: Color lightness (L*) values of akara ranged from 59.8 to 68.3 (control=61.9). Ranges for other color characteristics were: chroma (intensity), 34.6 to 41.4 (control=38.3); hue angle (light brown), 72.7 to 78.6 (control=74.9); total color difference, 12.8 to 14.9 (control=14.0). Akara ball hardness ranged from 0.99 to 1.93 kg (control=1.45). Ranges for other texture characteristics were: elasticity, 7.16 to 12.72 mm (control=9.41); cohesiveness (ratio), 0.20 to 0.34 (control=0.23); gumminess, 0.25 to 0.47 (control=0.33); and chewiness, 1.79 to 5.83 mm (control=3.12). Paste with overall handling characteristics and akara-making quality most like the control was the white-eye while crowder was the least. Each variety produced 4-5 balls per batch with weights ranging from 17.54 to 21.24 g (control=21.06 g).

SIGNIFICANCE: Cowpeas with different genetic backgrounds varied in paste characteristics and akara-making quality. Four of the five varieties performed acceptably in preparation of akara. This suggests considerable utilization potential for cowpea.