Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato

Abstract

Cowpea (Vigna unguiculata) is popularly grain legume referred to as ‘beans’ in West Africa. It is nutritious and provides protein, vitamins, and minerals. Cowpea grain contains about 25% protein, making it extremely valuable where many people can’t afford proteins from animal sources such as meat and fish [1,2]. Cowpea flour has been used as a nutritious ingredient in fried and baked products, as well as comminuted meat products, such as chicken nuggets and meatballs [3-6]. Sweet potato (Ipomoea batatas L.) is an important sources of calories for the people of the developing nations; is the seventh most important food crop grown in around 111 countries with 80% of the world production came from China, where the roots of sweet potato are used as food or as raw material for starch and noodle manufacture [7,8].