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- W3139945260 abstract "Grewia venusta (‘Ururu’) mucilage was applied in the preparation of fried bambara groundnut cake(‘Akara’) to study its physicochemical and sensory properties. Batches of akara containing 0-2%mucilage were prepared by deep-fat-frying. The physical properties, proximate composition andsensory attributes of the akara were studied. The weight, volume and dimensions of the akara ballsincreased due to mucilage addition. The air spaces in the akara crumbs increased in number (56-295)with increasing level of mucilage. The akara crumbs became progressively spongy and their textureand flavour received higher scores than the control. The akara with 0% and 0.5% mucilage had the mostattractive colour as shown by the panelists’ scores (4.8 and 4.4, respectively). The scores for colour ofakara with 1.0% and 1.5% mucilage were not different significantly. The moisture, fibre, fat and ashcontents of theakara increased while protein and carbohydrate decreased with increasing mucilageaddition. The results suggested that apart from protein and colour, the quality of bambara groundnutakara improved upon addition of mucilage. The preparation of akara from bambara groundnuts withadded Grewia venusta mucilage would help to diversify the utilization of the nuts as well as promote theuse of a lesser known mucilage in food." @default.
- W3139945260 created "2021-04-13" @default.
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- W3139945260 date "2015-01-01" @default.
- W3139945260 modified "2023-09-27" @default.
- W3139945260 title "Effect of grewia venusta(‘Ururu’) mucilage on thephysicochemical and sensory properties of fried cake(‘akara’) prepared from bambara groundnut seed flour" @default.
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