Effect of Aframomum danielli on the Keeping Quality Characteristics of Akara

1J.K. IKYA, 1P.T. NONGOMIN AND 1A. IORBEE 1Department of Food Science and Technology, University of Agriculture, Makurdi. Benue State, Nigeria. 1E-mail: aveyina2012@gmail.com
Abstract
Akara has remained to be popular diet in Nigeria and other African
countries because it is cheap, readily available and contains good
quality protein that could sustain health growth and normal
development in children. Akara is traditionally produced by deep
frying in oil paste obtained from mixing cowpea flour and water. In
spite of the fact that preparation of Akara from fresh cowpea seed
is labour intensive and time consuming, it has a shorter shelf-life due
to its high moisture and fat contents. Associated with the fat
content is the lipid oxidation occasioned by high temperature of
deep-frying and putrefaction, causing ropiness by Bacillus subtilis
respectively. In this study to elongate the shelf life of Akara
cowpea flour: Aframomum danielli powder formulated blends were
mixed with water to form a paste which were made into balls, deep
fried, cooled and packaged and unpackaged to study the effect of
the Aframomum danielli on microbiological, chemical and sensory
properties of Akara. Results of microbiological analysis showed
that Aframomum danielli exhibited inhibitory effect on spoilage
microorganisms both for packaged and unpackaged Akara samples
kept at ambient condition. Analysis of Peroxide value showed the
samples maintaining the 10 threshold with sample D (3g Aframomum
danielli powder + 100g cowpea flour) having a relatively low value
compared to the other samples from day 1 to 5 thus implying a
lesser chance of going rancid. Free Fatty Acid values observed for
sample D(0.22, 0.67) from day 1 to 5 were lower than other samples
particularly A(0.56, 1.35) thereby indicating the storage stability of
fat present in the product. In terms of Thiobarbituric Acid, sample
D(0.5 – 0.73) had lower values from day 1 to 5 compared with A(0.55
– 1.42), B(0.53 – 0.97) and C(0.51 – 0.87) further stressing increased
storage stability of the Akara due to low level lipid oxidation in
samples containing Aframomum danielli. Sensory evaluation results
Effect of Aframomum danielli on the Keeping Quality
Characteristics of Akara
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showed Samples A and B as most preferred in terms of color and
texture while sample D was significantly different from other
samples in taste and overall acceptability. In all the study showed
that akara spiced with Aframomum danielli at levels 1g-3g were
generally more acceptable and showed greater shelf stability than
un-spiced Akara.