PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL
Siam,, M., Othman, A., Ahmed, S., Hassan, H. (2002). PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL. EKB Journal Management System, 27(1), 405-415. doi: 10.21608/jfds.2002.253301
M. A. Siam,; A. M. Othman; S. M. Ahmed; Horeya M. F. Hassan. "PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL". EKB Journal Management System, 27, 1, 2002, 405-415. doi: 10.21608/jfds.2002.253301
Siam,, M., Othman, A., Ahmed, S., Hassan, H. (2002). 'PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL', EKB Journal Management System, 27(1), pp. 405-415. doi: 10.21608/jfds.2002.253301
Siam,, M., Othman, A., Ahmed, S., Hassan, H. PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL. EKB Journal Management System, 2002; 27(1): 405-415. doi: 10.21608/jfds.2002.253301

PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL

Journal of Food and Dairy Sciences
Article 7, Volume 27, Issue 1, January 2002, Page 405-415  XML PDF (686.4 K)
Document Type: Original Article
DOI: 10.21608/jfds.2002.253301
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Authors
M. A. Siam,1; A. M. Othman2; S. M. Ahmed3; Horeya M. F. Hassan4
1Food Science and Tech. Dept., Faculty of Agriculture, Alexandria. University, Alex, Egypt.
2Hotel and Tourism Dept., College of Management and Technology, Arab Academy for Science and Technology and Maritime Transport, Alex, Egypt.
3Home Economics Dept., Faculty of Agriculture, Alexandria. University, Alex, Egypt.
4Horticulture Research Institute, A.R.E.
Abstract
Akara is a popular meal for Western Africans, which is produced from cowpea paste, then fried in deep oil, similarly like falafel meal “ a faba bean product well known in Egypt and some Arab countries”. The study was conducted to investigate the using of cowpea paste with added black cumin (Nigella sativa L.) as a non-conventional spice for Akara meal. Chemical analysis (moisture, crude protein, crude ether extract, crude fiber, ash, carbohydrate, minerals and amino acids) was determined for the black cumin, raw cowpea and Akara. Fried Akara was evaluated organoleptically as a new product for a group of Egyptian panelists.
The results indicated that, cowpea seeds were characterized by a high crude protein content (28.68 %) and low crude ether extract (1.79 %), whereas the black cumin was superior in both of the crude ether extracts and the crude fiber content being 26.31 % and 10.18 %, respectively. The black cumin’s minerals content was considerably high in calcium (245.25 mg/100g), where cowpea was (121.7 mg/100g). The essential amino acids except sulfur amino acids in cowpea and black cumin were equal to or higher than the FAO/WHO provisional pattern. Akara products were high in protein and fiber contents, but low in ether extract compared to falafel. It considered as a good source of minerals and essential amino acids. Akara with added black cumin gained the highest organoleptic scores as compared with control Akara and falafel. Akara prepared with added black cumin is suggested as a new product to be introduced to Egyptian families.
Keywords
Akara; cowpea; black cumin; chemical composition; amino acids; minerals; sensory evaluation
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