Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut

Abstract

The effects of Bambara groundnut (BGN) substitution and optimization of the deep fat frying processes of Akara Egbe was investigated in this study. Akara Egbe was prepared from paste formulated from flour mixture ratios of BG (20%-40%) in black-eye cowpea (BEC), frying temperature (145°C-190°C) and time (3-10 minutes) generated using Box – Behnken experimental design. The moisture content, oil content, crispness and colour difference were considered as responses. Optimum conditions obtained for akara egbe substituted with BG was at frying temperature of 190°C, frying time 8.5 minutes and 20% bambara groundnut which gave moisture content of 4.84%, 9.76% oil content, 343.81 N crispness and 15.43 colour. The polynomial regression models were validated with statistical tool whose values of coefficients of determination (R2)) were 0.9663, 0.9161, 1.000 and 0.9988for moisture content, oil content, breaking force and colour difference, respectively. A significant value (p<0.05) were obtained for moisture content, oil content, breaking force and colour difference when akara egbe was substituted with BG correlated with frying temperature and time.