ABSTRACT
Flours prepared from cowpea variety white using different processing methods (germination, heat treatment, fermentation and the untreated flour) were evaluated for proximate composition, functional, sensory properties and storage stability. The fermented and germinated samples were found to be richer in carbohydrate content with 59.72% and 57.78% respectively while the untreated flour had the highest protein content (27.87%). The untreated flour also compared favorably with the control (wet processed paste) in terms of organoleptic properties in the production of akara and moin-moin. For storage, after three months, the germinated cowpea flour was found to be more stable in terms of reduction in moisture with 10.2%, followed by fermented and untreated flour and then heat treated flour with 10.6%, 10.6% and 10.8% respectively. The fermented flour sample resulted in a high free fatty acid (0.84%) which is liable to rancidity and off flavour, followed by germinated flour (0.40%). The heat treated and untreated cowpea flour proved to be more stable with a free fatty acid content of 0.23% each.
DOWNLOAD COMPLETE WORK- For Reference Only: Materials are for research, citation, and idea generation purposes and not for submission as your original final year project work.
- Avoid Plagiarism: Do not copy or submit this content as your own project. Doing so may result in academic consequences.
- Use as a Framework: This complete project research material should guide the development of your own final year project work.
- Academic Access: This platform is designed to reduce the stress of visiting school libraries by providing easy access to research materials.
- Institutional Support: Tertiary institutions encourage the review of previous academic works such as journals and theses.
- Open Education: The site is maintained through paid subscriptions to continue offering open access educational resources.
