Optimization of Processing Conditions of <i>Akara Egbe</i> from Cowpea Substituted with Bambara Groundnut

Ajetunmobi-Adeyeye Rukayat Ibiwumi; Olajide John Oluranti; Alade Abass Olanrewaju

doi:doi:10.11648/j.ijfsb.20210602.14

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

Ajetunmobi-Adeyeye Rukayat Ibiwumi, Olajide John Oluranti, Alade Abass Olanrewaju

Published in International Journal of Food Science and Biotechnology (Volume 6, Issue 2)

Received: 2 October 2020 Accepted: 28 October 2020 Published: 21 June 2021

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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.

Published in	International Journal of Food Science and Biotechnology (Volume 6, Issue 2)
DOI	10.11648/j.ijfsb.20210602.14
Page(s)	45-52
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Akara egbe, Bambara Groundnut, Cowpea, Deep- fat Frying, Optimum Processing Conditions

References

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[3]	Abu-Salam, F. M., and Abuo-Arab, A. A. (2011). Effect of supplementation of Bambara groundnut (Vignasubterranean) flour on the quality of biscuits. African Journal Food Science, 5 (7): 376-383.
[4]	Hillocks, R. J., Bennett, C., and Mponda, O. M. (2012). Bambara nut: A review of utilization, market potential and crop improvement. African Crop Science Journal 20: 1–16.
[5]	Bamshaiye, O. M., Adegbola, J. A., and Bamishaiye, E. I. (2011). Bambara groundnut: An under-utilized nut in Africa. Advance Agricultural Biotechnology1: 60–72.
[6]	Falade, K. O., Adedeji, A. A., and Akingbala, J. O. (2003). Effect of soybean substitution for cowpeaon physical, compositional, sensory and sorption properties of akaraOgbomoso. European Journal of Food Research and Technology217: 492-497.
[7]	Olanipekun, B. F., Otunola, E. T., and Oyelade, O. J. (2015). Effect of fermentation on antrinutritional factors and invitro protein digestabilty of bambara nut (Voandzei Subterranean). Journal of Food science and management, 39: 98-110.
[8]	Vitrac O., and Bohouon P. H. (2004). Internal coupled heat and mass transfer during deep-fat frying of materials withhigh water contents: application to apple chips fried at atmospheric pressure. In: International conferences Engineering and food, Montpellier, Pp 1-6.
[9]	Adeyanju, J. A., Olajide, J. O., and Adedeji, A. A. (2016). Development of optimum operating conditions for quality attributes in Deep fat frying of Dodo from plantain using RSM. Food and Nutrition Sciences 7, 1423-1433. http://dx.doi.org/10.4236/fns.2016.714129.
[10]	Sobukola, O. P., Awonorin, S. O., Sanni, L. O., and Bamiro, F. O. (2008). Deep fat frying of yam slices: Optimization of processing conditions using response surface methodology. Journal of Food Processing and Preservation, 32: 343-360.
[11]	Sulaeman, A., Keeler, L., Giraud, D. W., Taylor, S. L., and Driskell J. A. (2001). Carotenoid content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. Journal of food science, 66: 1257-1264.
[12]	Agbaje L., Davies, T. E., Adelekan, A., Adelere, I. A., Adedeji, A. A., and Fadahunsi, A. H. (2010). Microbiological examination and identification of hazards and critical control points of akaraogbomoso. Food Science And Technology International 16: 389-403.
[13]	AOAC. (2005). Official methods of chemical analysis. 5^th edition of American oil chemist’s society chamaign, Illinois, Washington DC.
[14]	Idowu, A. O., and O. C. Aworh. 2014. Optimization of some processing conditions for Kokoro production using Response Surface Methodology. Agric Eng Int: CIGR Journal, 16 (2): 187-195.
[15]	Moreira, R. G., Sun, X., and Chen, Y. (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31 (4): 485-498.
[16]	Nantawan T, Phaisan W, Anuvat J, Chatlada K (2007) Optimisation of vacuum frying condition for shallot. Kas J NaturSci 41: 338-342.

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APA Style

Ajetunmobi-Adeyeye Rukayat Ibiwumi, Olajide John Oluranti, Alade Abass Olanrewaju. (2021). Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut. International Journal of Food Science and Biotechnology, 6(2), 45-52. https://doi.org/10.11648/j.ijfsb.20210602.14

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ACS Style

Ajetunmobi-Adeyeye Rukayat Ibiwumi; Olajide John Oluranti; Alade Abass Olanrewaju. Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut. Int. J. Food Sci. Biotechnol. 2021, 6(2), 45-52. doi: 10.11648/j.ijfsb.20210602.14

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AMA Style

Ajetunmobi-Adeyeye Rukayat Ibiwumi, Olajide John Oluranti, Alade Abass Olanrewaju. Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut. Int J Food Sci Biotechnol. 2021;6(2):45-52. doi: 10.11648/j.ijfsb.20210602.14

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@article{10.11648/j.ijfsb.20210602.14,
  author = {Ajetunmobi-Adeyeye Rukayat Ibiwumi and Olajide John Oluranti and Alade Abass Olanrewaju},
  title = {Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {2},
  pages = {45-52},
  doi = {10.11648/j.ijfsb.20210602.14},
  url = {https://doi.org/10.11648/j.ijfsb.20210602.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210602.14},
  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 (pakara egbe was substituted with BG correlated with frying temperature and time.},
 year = {2021}
}

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TY  - JOUR
T1  - Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut
AU  - Ajetunmobi-Adeyeye Rukayat Ibiwumi
AU  - Olajide John Oluranti
AU  - Alade Abass Olanrewaju
Y1  - 2021/06/21
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210602.14
DO  - 10.11648/j.ijfsb.20210602.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 45
EP  - 52
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210602.14
AB  - 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 (pakara egbe was substituted with BG correlated with frying temperature and time.
VL  - 6
IS  - 2
ER  -

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Author Information

Ajetunmobi-Adeyeye Rukayat Ibiwumi

Department of Food Engineering, Ladoke Akintola University of Technology, Faculty of Engineering and Technology, Ogbomoso, Nigeria
Olajide John Oluranti

Department of Food Engineering, Ladoke Akintola University of Technology, Faculty of Engineering and Technology, Ogbomoso, Nigeria
Alade Abass Olanrewaju

Department of Chemical Engineering, Ladoke Akintola University of Technology, Faculty of Engineering and Technology, Ogbomoso, Nigeria

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APA Style

Ajetunmobi-Adeyeye Rukayat Ibiwumi, Olajide John Oluranti, Alade Abass Olanrewaju. (2021). Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut. International Journal of Food Science and Biotechnology, 6(2), 45-52. https://doi.org/10.11648/j.ijfsb.20210602.14

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ACS Style

Ajetunmobi-Adeyeye Rukayat Ibiwumi; Olajide John Oluranti; Alade Abass Olanrewaju. Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut. Int. J. Food Sci. Biotechnol. 2021, 6(2), 45-52. doi: 10.11648/j.ijfsb.20210602.14

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AMA Style

Ajetunmobi-Adeyeye Rukayat Ibiwumi, Olajide John Oluranti, Alade Abass Olanrewaju. Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut. Int J Food Sci Biotechnol. 2021;6(2):45-52. doi: 10.11648/j.ijfsb.20210602.14

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@article{10.11648/j.ijfsb.20210602.14,
  author = {Ajetunmobi-Adeyeye Rukayat Ibiwumi and Olajide John Oluranti and Alade Abass Olanrewaju},
  title = {Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {2},
  pages = {45-52},
  doi = {10.11648/j.ijfsb.20210602.14},
  url = {https://doi.org/10.11648/j.ijfsb.20210602.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210602.14},
  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 (pakara egbe was substituted with BG correlated with frying temperature and time.},
 year = {2021}
}

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TY  - JOUR
T1  - Optimization of Processing Conditions of Akara Egbe from Cowpea Substituted with Bambara Groundnut
AU  - Ajetunmobi-Adeyeye Rukayat Ibiwumi
AU  - Olajide John Oluranti
AU  - Alade Abass Olanrewaju
Y1  - 2021/06/21
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210602.14
DO  - 10.11648/j.ijfsb.20210602.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 45
EP  - 52
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210602.14
AB  - 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 (pakara egbe was substituted with BG correlated with frying temperature and time.
VL  - 6
IS  - 2
ER  -

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