DSpace
 

KNUSTSpace >
Research Articles >
College of Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11020

Title: Whole cowpea(Vigna unguiculata) flour (WCPF) as non-conventionalextenderinmeatloaf
Authors: Akwetey, W.Y.
Oduro, I.N.
Ellis, W.O.
Keywords: Whole cowpea flour, Meatloaf, Price levels, Sensory attributes, Physico-chemicalproperties
Issue Date: 2014
Publisher: Elsevier
Citation: Food Bioscience 5 (2014) 42–46,http://dx.doi.org/10.1016/j.fbio.2013.11.001
Abstract: Meatloaves wereproducedusingwholecowpea flour (WCPF)insteadofGroundBeef(GB) (w/w) by0%,5%,10%,15%and20%levelsofincorporation.Moisturecontentincreased significantly (po0.05) withincreasinguseofWCPFwhilepHandproteinwerenot significantly influenced (p40.05).Cookingloss(%)reducedsignificantly (po0.05) and sensory evaluationofmeatloavesrevealedveryhighscoresfortheoverallacceptability of meatloavescontainingupto15%WCPF.Infact,mostofthesensoryattributesevaluated by theconsumerpanelistswerelikedverymuchupto10%usageofWCPFinplaceofGB and thecostsofproducingmeatloafreducedappreciablywithincreasedusageofWCPF. It wasconcludedthatGBcouldbereplacedwith10%WCPFinmeatloafformulationsin order tosave27%ofthecostofproductionwithoutanyadverseeffectsonsensoryand physico-chemical properties.
Description: This artcle, was published by Food Bioscience5(2014)42–46,http://dx.doi.org/10.1016/j.fbio.2013.11.001
URI: http://hdl.handle.net/123456789/11020
Appears in Collections:College of Science

Files in This Item:

File Description SizeFormat
Akwetey et al 2014 Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf.pdf373.6 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback