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- W2015644121 abstract "The influence of newly developed cowpea varieties (IT81D-699, IT82E-18, IT84S-2246-4 and TVx3236) on the proximate composition, protein quality and sensory properties of akara, a popular West African cowpea-based food, was investigated and the results obtained were compared with those for akara prepared from a local blackeye cowpea variety. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using defatted akara samples, with casein as a control. Akara samples prepared from IT81D-699 and TVx3236 had crude protein contents, texture and overall acceptability comparable to those of akara prepared from the blackeye variety. Also, akara diets formulated using IT81D-699 and TVx3236 showed significantly (p < 0.05) higher values for weight gain, protein efficiency ratio, net protein ratio and true digestibility than diets formulated with IT82E-18, IT84S-2246-4 and blackeye, suggesting an improvement in the nutritional quality of akara produced using these (IT8ID-699 and TVx3236) newly developed cowpea varieties. Copyright © 2004 Society of Chemical Industry" @default.
- W2015644121 created "2016-06-24" @default.
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- W2015644121 date "2004-10-12" @default.
- W2015644121 modified "2023-10-18" @default.
- W2015644121 title "Influence of cowpea (<i>Vigna unguiculata</i> L Walp) variety on protein quality and sensory properties of akara, a popular West African cowpea-based food" @default.
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- W2015644121 doi "https://doi.org/10.1002/jsfa.1980" @default.
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